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
-
Heat resistance of spores of 18 strains of Geobacillus stearothermophilus and impact of culturing conditions
International Journal of Food Microbiology 291 (2019). - ISSN 0168-1605 - p. 161 - 172.
-
Editorial overview: Food biotechnology: Exploration and exploitation of microbial resources to address the need for sustainable production of safe, healthy and nutritious food
Current Opinion in Biotechnology 49 (2018). - ISSN 0958-1669 - p. v - vii.
-
Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality
Journal of the Science of Food and Agriculture (2018). - ISSN 0022-5142