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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Host associations of Campylobacter jejuni and Campylobacter coli isolates carrying the L-fucose or D-glucose utilization cluster
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Inactivation of Salmonella, Enterococcus faecium and natural microbiota on dry food matrices with microwave-driven plasma-processed air
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Synergistic vs. complementary synbiotics : the complexity of discriminating synbiotic concepts using a Lactiplantibacillus plantarum exemplary study