Theses available at the Food Microbiology Laboratory

The Food Microbiology Laboratory provides the possibility for students to do their thesis in collaboration with our group. Below you can find a large variety of possible BSc and MSc thesis subjects.




Bachelor and Master thesis subjects

Food Fermentation

  • FHM-021M: Efficient delivery of vitamin K2 by bacteria involved in food fermentation process
  • FHM-022M: Co-cultivation of Streptococcus thermophilus and Bifidobacterium breve
  • FHM-023M: Innovation of tempeh using lupine
  • FHM-024M: Impact of bacterial endosymbionts on Rhizopus fermentation performance and implications for food safety
  • FHM-025B: Global diversity in fermented food products

    Ecology of Pathogens

    • FHM-001M: Ecology of pathogens in enrichments
    • FHM-002BM: LOD50 of Campylobacter
    • FHM-003BM: How diverse are fungal species?
    • FHM-004M: Effect of UV-C treatment of breast milk on the inactivation of pathogens
    • FHM-005M: Ecophysiological behaviour of Listeria monocytogenes in food production

    Physiology of Food-related Micro-organisms

    • FHM-041M: Stress-response and survival strategies of Bacillus cereus
    • FHM-042M: Identification of genes and molecular mechanisms involved in biofilm formation
    • FHM-043M: Resistant variants in bacterial populations
    • FHM-044M: Control of fungal spores in food products
    • FHM-045M: How does a single Bacillus cereus spore stick to steel?
    • FHM-046M: Growth and survivability of Campylobacter in environmental-like conditions
    • FHM-047M: Impact of Bacterial Micro Compartments (BMCs) on pathogen metabolism and ecophysiology
    • FHM-048B: Ecological role of cereulide production capacity in emetic Bacillus cereus

      Quantitative Microbiology & Food Safety Management

      • FHM-061BM: Dietary microbial exposure: Relation with allergies?
      • FHM-062BM: Prediction of spoilage of fresh poultry meat under dynamic temperature regimes
      • FHM-063BM: Effects of produce washing with sanitizers: Exploring risk assessment strategies
      • FHM-064BM: How heat resistant are microorganisms?
      • FHM-065BM: What are the kinetics of toxin formation of Bacillus cereus?
      • FHM-066BM: Milk spoilage at 0°C: what are main spoilers and their kinetics
      • FHM-067B: Risk assessment of Listeria monocytogenes