Education of Food Microbiology
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. Use the menu on the left to navigate through all educational programs.
Thesis
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
- FHM-1.1 M: Antibacterial phytochemicals against Listeria monocytogenes
- FHM-1.2 M: Hygiene in the household kitchen: Human and microbiological behaviour
- FHM-1.3 M: Is there a microbiological selection bias in our enrichment-based detection method?
- FHM-1.4 M: Survival and growth of Campylobacter and Salmonella on raw chicken meat under different storage conditions typical of developing countries
- FHM-1.5 M: Quantitative microbial risk assessment of Salmonella and Campylobacter during consumer preparation
- FHM-1.6 M: Quantifying the microbial risk associated with chicken slaughter processes
- FHM-2.1 M: Fight or flight: improving starter culture production and functionality
- FHM-2.2 M: Exploring novel dairy applications for under-exploited food grade Propionibacterium species
- FHM-2.3 M: Thiamine as precursor for meat aroma compounds
- FHM-2.4 M: Innovation of tempeh using lupine
- FHM-2.5 M: Wild-card project as follow-up of PToFF project
- FHM-2.6 M: Stronger together: how complex and simple microbial communities from fermented milk affect the gut microbiota composition in a simulated model system (SHIME)
- FHM-2.7 M: Bacterial dispersal via fungal "highways" on cheese surface
- FHM-2.8 B: Global diversity in fermented food products
- FHM-4.1 M: Stress-response and survival strategies of Bacillus cereus
- FHM-4.2 M: Identification of genes and molecular mechanisms involved in biofilm formation
- FHM-4.3 M: Resistant variants in bacterial populations
- FHM-4.4 M: Production and physiological functions of bacterial extracellular vesicles (EVs)
- FHM-4.5 M: Dry biofilms on food processing surfaces
- FHM-5.1 B/M: How heat resistant are microorganisms?
- FHM-5.2 B/M: What are the growth kinetics of microorganisms?
- FHM-5.3 B/M: Milk spoilage at 0°C: what are main spoilers and their kinetics
- FHM-5.4 B/M: Food safety in balance with food security and sustainability
- FHM-5.5 B/M: Validation of food preparation practices
Courses
The Food Microbiology Laboratory is involved in numerous courses. Several courses are accessible to university students only, these courses are listed on the site of Wageningen University.
Visit the Study Handbook website for more detailed information.
Other courses can be taken by persons from the industries and business and or graduate students. These courses can vary every year and therefore the courses can not be conveniently listed. For more information the website of the graduate school VLAG is recommended.