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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Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments
Food Microbiology 81 (2019). - ISSN 0740-0020 - p. 108 - 114.
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Robust sampling and preservation of DNA for microbial community profiling in field experiments
BMC Research Notes 12 (2019)1. - ISSN 1756-0500
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The art of mabisi production : A traditional fermented milk
PLoS ONE 14 (2019)3. - ISSN 1932-6203