Laboratory of 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.
Chair holders
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PhD trip 2012 Japan
Every two years, the PhD students of the Laboratory of Food Microbiology organize an international study trip. From October 21 to November 4 2012, 13 PhD students traveled to Japan, accompanied by Prof. dr. Tjakko Abee.
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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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Microbe-microbe interactions in mixed culture food fermentations
Current Opinion in Biotechnology 24 (2013)2. - ISSN 0958-1669 - p. 148 - 154.
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Letter to the Editor: Regarding "The economic efficiency of sampling size: the case of beef trim"
Risk Analysis 1 (2013). - ISSN 0272-4332 - p. 350 - 352.
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A novel derivation of a within-batch sampling plan based on a Poisson-gamma model characterising low microbial counts in foods
International Journal of Food Microbiology 161 (2013)2. - ISSN 0168-1605 - p. 84 - 96.