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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Thermal inactivation kinetics of seven genera of vegetative bacterial pathogens common to the food chain are similar after adjusting for effects of water activity, sugar content and pH
Microbial Risk Analysis (2021). - ISSN 2352-3522 -
Impact of heating rates on alicyclobacillus acidoterrestris heat resistance under non-isothermal treatments and use of mathematical modelling to optimize orange juice processing
Foods 10 (2021)7. - ISSN 2304-8158 -
Bacterial Microcompartment-Dependent 1,2-Propanediol Utilization of Propionibacterium freudenreichii
Frontiers in Microbiology 12 (2021). - ISSN 1664-302X