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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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 monocytogenes
International 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 cereus
BMC Microbiology 23 (2023)1. - ISSN 1471-2180 - 27 p. -
Variability in growth and biofilm formation of Listeria monocytogenes in Agaricus bisporus mushroom products
Food Research International 165 (2023). - ISSN 0963-9969 - 10 p.