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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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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Incorporating strain variability in the design of heat treatments : A stochastic approach and a kinetic approach
Food Research International 139 (2021). - ISSN 0963-9969 -
Genomics of tailless bacteriophages in a complex lactic acid bacteria starter culture
International Dairy Journal 114 (2021). - ISSN 0958-6946 -
Variability in lag duration of Listeria monocytogenes strains in half Fraser enrichment broth after stress affects the detection efficacy using the ISO 11290-1 method
International Journal of Food Microbiology 337 (2021). - ISSN 0168-1605