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

Large plasmidome of dairy Lactococcus lactis subsp. lactis biovar diacetylactis FM03P encodes technological functions and appears highly unstable
Mastrigt, Oscar van , Stefano, Elisa Di , Hartono, Sylviani , Abee, Tjakko , Smid, Eddy J. (2018) BMC Genomics 19 (2018). - ISSN 1471-2164
Tissue Metabolic Changes Drive Cytokine Responses to Mycobacterium tuberculosis
Lachmandas, Ekta , Rios-Miguel, Ana B. , Koeken, Valerie A.C.M. , Pasch, Eva van der , Kumar, Vinod , Matzaraki, Vasiliki , Li, Yang , Oosting, Marije , Joosten, Leo A.B. , Notebaart, Richard A. , Noursadeghi, Mahdad , Netea, Mihai G. , Crevel, Reinout van , Pollara, Gabriele (2018) The Journal of Infectious Diseases 218 (2018)1. - ISSN 0022-1899 - p. 165 - 170.
Gram-positive bacterial extracellular vesicles and their impact on health and disease
Liu, Yue , Defourny, Kyra A.Y. , Smid, Eddy J. , Abee, Tjakko (2018) Frontiers in Microbiology 9 (2018)JUL. - ISSN 1664-302X

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