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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Dynamic modelling of brewers’ yeast and Cyberlindnera fabianii co-culture behaviour for steering fermentation performance
Food Microbiology 83 (2019). - ISSN 0740-0020 - p. 113 - 121.
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Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal
PLoS ONE 14 (2019)5. - ISSN 1932-6203
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Enzyme promiscuity shapes adaptation to novel growth substrates
Molecular Systems Biology 15 (2019)4. - ISSN 1744-4292 - p. e8462 - e8462.