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

prof.dr.ir. MH (Marcel) Zwietering Professor

 

Featured

Our Research

Quantitative Risk Assessment
Hygiene and Identification
Fermentation and Fungi
Physiology and Genomics

More 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.

More Education

Latest publications

Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation
Xing, Qinhui , Dekker, Susanne , Kyriakopoulou, Konstantina , Boom, Remko M. , Smid, Eddy J. , Schutyser, Maarten A.I. (2020) Innovative Food Science and Emerging Technologies 59 (2020). - ISSN 1466-8564
Risk assessment of Clostridium perfringens in Cornish pasties in the UK
Gkogka, E. , Reij, M.W. , Gorris, L.G.M. , Zwietering, M.H. (2020) Food Control 108 (2020). - ISSN 0956-7135
Bacterial folate biosynthesis and colorectal cancer risk: more than just a gut feeling
Kok, D.E.G. , Steegenga, W.T. , Smid, E.J. , Zoetendal, E.G. , Ulrich, C.M. , Kampman, E. (2020) Critical Reviews in Food Science and Nutrition 60 (2020)2. - ISSN 1040-8398 - p. 244 - 256.

More publications