Food Microbiology, Gut Health, and Fermentation
Our research group is devoted to advancing knowledge and innovation within food microbiology, gut health and fermentation aiming to solve complex microbiological challenges in food safety, quality, and health through cutting-edge research and technology.
Our work is organized into four specialized areas, ranging from fundamental molecular biology to applied food production techniques. By integrating these areas, we aim to contribute to the development of safe, nutritious, and sustainable food systems.