Food Microbiology
To control food safety and quality from production to consumption, solid understanding of microbial behaviour is essential. At the Food Microbiology group, led by Marcel Zwietering, we aim to predict and explain how microbes behave in food. We study both the beneficial side of microorganisms, such as fermentation, and the negative side, including spoilage and foodborne diseases.
Research themes
Food fermentation
We explore how microbes shape the taste, safety and quality of fermented foods and aim to improve starter cultures to optimise control of food fermentation.
Quantitative Risk Assessment
We study how to predict and reduce risks from harmful microbes in food. We determine intelligent interventions and good food safety management systems to reduce foodborne infections.
Quantitative Ecology of Pathogens
We aim to understand how foodborne pathogens successfully survive in food and food environments and how they transit to a host.
Physiology and Genomics
Using genomics and physiology, we study stress responses, biofilms and spores at population and single-cell level. These data help design smarter preservation methods and improve food safety.
Education
Education by Food Microbiology
The Laboratory of Food Microbiology plays an active role in the Bachelor programmes Food Technology and Biotechnology, and in the Master programmes Food Safety, Food Technology and Biotechnology. In addition, we are involved in numerous courses that are part of other study programs and there are several BSc and MSc theses available for students.
Publications & Projects
Researchers at the Laboratory of Food Microbiology work on various projects, divided over the four research themes. They regularly publish the results of those studies in scientific journals, professional journals, scientific and popular books, and proceedings.
Highlighted publications
- Analysing quantitative microbiological risk assessments: from modelling approaches to informed decision-making and risk communication
- Campylobacter in the domestic kitchen: Linking human and microbiological behaviour
- Characterization and DNA barcoding of Zambian plant species used as inoculum in the traditional fermentation of Munkoyo; a cereal-based beverage
Chair Holder
Marcel Zwietering has been Professor of Food Microbiology at Wageningen University & Research since 2003. Throughout his career, he has focused on bacterial growth in food and risk assessment. His goal is to help maintain high food safety standards and ensure safe food for everyone.
In addition to his scientific work, Zwietering has been active in numerous national and international advisory bodies, including the Dutch Health Council and the International Commission on Microbiological Specifications for Food.
prof.dr.ir. MH (Marcel) Zwietering
Chairholder
People of the Laboratory of Food Microbiology
Meet the people of Food Microbiology.