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.
Chair holders
Featured
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
-
Functionality-driven food product formulation – An illustration on selecting sustainable ingredients building viscosity
Food Research International 152 (2022). - ISSN 0963-9969 -
Bacterial microcompartments in food-related microbes
Current Opinion in Food Science 43 (2022). - ISSN 2214-7993 - p. 128 - 135. -
Chronic release of tailless phage particles from Lactococcus lactis
Applied and Environmental Microbiology 88 (2021)1. - ISSN 0099-2240