Section for Food Microbiology, Gut Health, and Fermentation
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Our section at the University of Copenhagen's Food Science Department focuses on cutting-edge research in microbiology, particularly in areas such as the gut microbiome and health, food fermentation, starter culture functionality, food preservation, microbiological safety, and quality assurance.
We conduct both basic and applied studies, spanning from the molecular and single-cell levels to operational food production. Our research investigates foodborne bacteria, bacteriophages, yeasts, and molds by examining their interactions with food in various processing steps, on equipment surfaces, and in gastrointestinal matrices.
Through ecological and metabolic studies, we harness microbes to enhance sensory characteristics, extend shelf life, develop new products, improve health, and prevent the growth of spoilage and pathogenic bacteria. Additionally, we explore new technologies and approaches to ensure the microbiological quality and safety of food, feed, and water.
Our section is equipped with a wide range of analytical facilities, including high-throughput sequencing, qPCR, confocal laser scanning microscopy and specialized equipment for studying and manipulating single cells.
Research Group
The section for Food Microbiology, gut health and fermentation is always open for collaborations with both academic institutions and private industry. This can be at any level from joint Bachelor's and Master's projects to long-term research collaborations.
Whether you seek expertise in fermentation, gut microbiomes, food safety, or molecular biology, don't hesitate to reach out to learn more about our research, collaborations, or how we contribute to advancing knowledge in microbiology and food science.
Find all of the Department's project proposals here.