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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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.
Impact of food-relevant conditions and food matrix on the efficacy of prenylated isoflavonoids glabridin and 6,8-diprenylgenistein as potential natural preservatives against Listeria monocytogenesInternational Journal of Food Microbiology 390 (2023). - ISSN 0168-1605 - 8 p.
SigB modulates expression of novel SigB regulon members via Bc1009 in non-stressed and heat-stressed cells revealing its alternative roles in Bacillus cereusBMC Microbiology 23 (2023)1. - ISSN 1471-2180 - 27 p.
Variability in growth and biofilm formation of Listeria monocytogenes in Agaricus bisporus mushroom productsFood Research International 165 (2023). - ISSN 0963-9969 - 10 p.