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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Modulation of soy flour bioactivity against enterotoxigenic Escherichia coli by fermentation with exopolysaccharides-producing lactic acid bacteria
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Effects of dry heating on the cleavage of casein and whey protein into peptides under simulated infant digestion
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Ranking factors affecting the decontamination efficacy of non-thermal plasma : The approach of dissipated power per plasma volume through machine learning modeling