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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Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenesScientific Reports 10 (2020). - ISSN 2045-2322
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Effectiveness of a peracetic acid solution on Escherichia coli reduction during fresh-cut lettuce processing at the laboratory and industrial scalesInternational Journal of Food Microbiology 321 (2020). - ISSN 0168-1605
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Different carbon sources result in differential activation of sigma B and stress resistance in Listeria monocytogenesInternational Journal of Food Microbiology 320 (2020). - ISSN 0168-1605