Department of Food Microbiology and Hygiene (150a)

The department of Food Microbiology and Hygiene is concerned with the manifold influences of bacteria on foodstuffs and thus on the human being. Foodstuffs such as bread, sauerkraut, yoghurt, smoked sausage and so forth have been produced by using microorganisms for a long time. The properties of microorganisms required for these processes are examined in detail by employing micro- and molecular biological methods. In particular, probiotic microorganisms and starter cultures are currently in the focus of our research.

Foodstuffs may also act as carriers and/or growth substrates for pathogens. The effects of an increase in salmonella, E. coli, listeria and so forth on product and human health are investigated using basic and applied research. Close cooperation with industry and third party funding by the state form the basis of efficient research. The department offers modules on food microbiology and hygiene for the food-related degree programs.