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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Next generation microbiological risk assessmentPotential of omics data for hazard characterisation
International Journal of Food Microbiology (2018). - ISSN 0168-1605
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Preparation of antinutrients-reduced dhokla using response surface process optimisation
Journal of Food Science and Technology-Mysore (2018). - ISSN 0022-1155 - p. 1 - 11.
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Estimates of the burden of illnesses related to foodborne pathogens as from the syndromic surveillance data of 2013 in Rwanda
Microbial Risk Analysis (2018). - ISSN 2352-3522