Food Microbiology
In order to control food safety and quality from primary production to consumption, solid knowledge of Food Microbiology is necessary. In Food Microbiology both positive (fermentation) and negative aspects (spoilage, disease) of micro-organisms are studied.
Chair holder
- Unfortunately, your cookie settings do not allow videos to be displayed. - check your settings
- Unfortunately, your cookie settings do not allow videos to be displayed. - check your settings
Our Research
Our Courses
There are two bachelor studies and three master studies in which the Food Microbiology Laboratory offers a major part. Furthermore, the Laboratory is involved in numerous courses that are part of other study programs and there are several BSc and MSc theses available for students.
Latest publications
-
Technological variations, microbial diversity and quality characteristics of maize ogi used for akpan production in Benin
Food Research International (2023), Volume: 170 - ISSN 0963-9969 -
Microbiological safety of traditionally processed fermented foods based on raw milk, the case of Mabisi from Zambia
LWT (2022), Volume: 171 - ISSN 0023-6438 -
Species dynamics in natural bacterial communities over multiple rounds of propagation
Evolutionary Applications (2022), Volume: 15, Issue: 11 - ISSN 1752-4563 - p. 1766-1775.