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| Education |
| There are two bachelor studies and three master studies in which the Laboratory of Food Microbiology 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. Use the menu on the left to navigate through all educational programs. |
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| Research |
| 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 microorganisms are studied. Except for longer shelf life and better taste of fermented products (e.g. yogurt, salami, beer, tempeh), positive health effects of (probiotic) microorganisms (e.g. improved digestibility, breaking down harmful components, activating the immune system) are topics of research. For better understanding the behavior of spoilage organisms and pathogens, especially under stress conditions, physiology and genetics are indispensable. Moreover, to prevent contamination with microorganisms, good manufacturing practices (including personal hygiene) and the principles of cleaning and disinfection are included in this discipline. All this knowledge of microorganisms, together with data about their presence in food products and in the environment, make it possible to develop models for their behavior. These models may be used to predict shelf life and safety of food products and can be used in quantitative risk assessments. |
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