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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CRISPR-Cas genome engineering of esterase activity in Saccharomyces cerevisiae steers aroma formation
BMC Research Notes 11 (2018)1. - ISSN 1756-0500 - 1 p.
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Spontaneously induced prophages are abundant in a naturally evolved bacterial starter culture and deliver competitive advantage to the host
BMC Microbiology 18 (2018)1. - ISSN 1471-2180
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Microbial food safety in the 21st century : Emerging challenges and foodborne pathogenic bacteria
Trends in Food Science and Technology 81 (2018). - ISSN 0924-2244 - p. 155 - 158.