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.
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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
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On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods
PLoS ONE 14 (2019)8. - ISSN 1932-6203
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Evaluation of Multicriteria Decision Analysis Algorithms in Food Safety: A Case Study on Emerging Zoonoses Prioritization
Risk Analysis (2019). - ISSN 0272-4332
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Accumulation of intracellular trehalose and lactose in Lactobacillus plantarum WCFS1 during pulsed electric field treatment and subsequent freeze and spray drying
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 115 (2019). - ISSN 0023-6438