Theses available at the Food Microbiology Laboratory

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

Ecology of Pathogens

  • FHM-1.1 M: Ecology of pathogens in enrichments
  • FHM-1.2 B/M: LOD50 of Campylobacter
  • FHM-1.3 M: Is there a microbiological selection bias in our enrichment-based detection method?
  • FHM-1.4 M: The antimicrobial activity of chitin and chitosan nanoparticles in polylactic acid films
  • FHM-1.5 M: Ecophysiological behaviour of Listeria monocytogenes in food production
  • FHM-1.6 M: User-friendly tool development to predict growth of Listeria monocytogenes
  • FHM-1.7 M: Survival and growth of Campylobacter and Salmonella on raw chicken meat under different storage conditions typical of developing countries
  • FHM-1.8 M: Quantitative microbial risk assessment of Salmonella and Campylobacter during consumer preparation of chicken meat
  • FHM-1.9 M: Quantifying the microbial risk associated with chicken slaughter processes

Food Fermentation

  • 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 B: Global diversity in fermented food products

Physiology of Food-related Micro-organisms

  • 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: Control of fungal spores in food products
  • FHM-4.5 M: Growth and survivability of Campylobacter in environmental-like conditions
  • FHM-4.6 M: Impact of Bacterial Micro Compartments (BMCs) on pathogen metabolism and ecophysiology
  • FHM-4.7 M: Bacterial behavior and dispersal via fungal "highways" on surfaces
  • FHM-4.8 M: Dry biofilms on food processing surfaces

    Quantitative Microbiology & Food Safety Management

    • 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