Microbiology and Fermentation
The section conducts research within food fermentation and starter culture functionality, food preservation and spoilage including biocontrol, microbial food safety and hygiene, gut microflora and probiotics in humans and animals, and microbiological quality assurance.
The research covers basic and applied studies from the molecular and single cell level to the operational food production level. We investigate foodborne bacteria, yeasts, moulds and phages, as well as their interactions with food, equipment surfaces or gastrointestinal matrices.
The ecological and metabolic studies carried out facilitate the deliberate use of microbes for improving sensory characteristics, increasing shelf life, designing new products, improving health or preventing growth of pathogenic bacteria. New processing technologies are also investigated in relation to microbiological quality and safety of food, feed or water.
The section has a wide range of analytical techniques including high through-put qPCR and specialized equipment for studying and manipulating single cells.
- Food fermentation
- Food quality and safety
- Food processing technology
- Gut microflora
- Hygiene and sanitation
Section research projects
NEOCOL - Cow-colostrum for newborns2017.12.30
ICOM: Inhibition and control of Maillard reactions in dairy foods by plant polyphenols2017.10.20
InBrine – Identifying and understanding the impact of the cheese brine microflora2017.09.19
Innovative strategies to accelerate cheese ripening2015.09.03
New fermentation concept will provide unique Danish fruit wines2015.09.03
Utilisation of high-protein diets by elderly people2015.03.27