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 holders

prof.dr.ir. MH (Marcel) Zwietering Professor

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Our Research

Quantitative Risk Assessment
Hygiene and Identification
Fermentation and Fungi
Physiology and Genomics

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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.

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Latest publications

Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures
Mastrigt, Oscar van , Gallegos Tejeda, Diego , Kristensen, Mette N. , Abee, Tjakko , Smid, Eddy J. (2018) Microbial Cell Factories 17 (2018)1. - ISSN 1475-2859
QSAR-based molecular signatures of prenylated (iso)flavonoids underlying antimicrobial potency against and membrane-disruption in Gram positive and Gram negative bacteria
Araya-Cloutier, Carla , Vincken, Jean Paul , Schans, Milou G.M. van de , Hageman, Jos , Schaftenaar, Gijs , Besten, Heidy M.W. den , Gruppen, Harry (2018) Scientific Reports 8 (2018). - ISSN 2045-2322
Gene profiling-based phenotyping for identification of cellular parameters that contribute to fitness, stress-tolerance and virulence of Listeria monocytogenes variants
Koomen, Jeroen , Besten, Heidy M.W. den , Metselaar, Karin I. , Tempelaars, Marcel H. , Wijnands, Lucas M. , Zwietering, Marcel H. , Abee, Tjakko (2018) International Journal of Food Microbiology 283 (2018). - ISSN 0168-1605 - p. 14 - 21.

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