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 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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A stochastic approach for modelling the effects of temperature on the growth rate of Bacillus cereus sensu lato
International Journal of Food Microbiology 349 (2021). - ISSN 0168-1605 -
Amino acid substitutions in ribosomal protein RpsU enable switching between high fitness and multiple-stress resistance in Listeria monocytogenes
International Journal of Food Microbiology 351 (2021). - ISSN 0168-1605 -
Substrate-Driven Differences in Tryptophan Catabolism by Gut Microbiota and Aryl Hydrocarbon Receptor Activation
Molecular Nutrition & Food Research (2021). - ISSN 1613-4125