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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Modeling Bacillus cereus Growth and Cereulide Formation in Cereal-, Dairy-, Meat-, Vegetable-Based Food and Culture Medium
Frontiers in Microbiology 12 (2021). - ISSN 1664-302X -
Measurement of Protein Mobility in Listeria monocytogenes Reveals a Unique Tolerance to Osmotic Stress and Temperature Dependence of Diffusion
Frontiers in Microbiology 12 (2021). - ISSN 1664-302X -
The cross-over fermentation concept and its application in a novel food product : The dairy miso case study
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 142 (2021). - ISSN 0023-6438 - p. 1 - 9.