Section for Food Microbiology, Gut Health, and Fermentation

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