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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Pooled faecal inoculum can predict infant fiber fermentability despite high inter-individual variability of microbiota composition
Bioactive Carbohydrates and Dietary Fibre 24 (2020). - ISSN 2212-6198 -
The interplay between antimicrobial activity and reactivity of isothiocyanates
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 134 (2020). - ISSN 0023-6438 -
Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk
Frontiers in Microbiology 11 (2020). - ISSN 1664-302X