Institute of Food Science and Biotechnology
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Department of Food Microbiology and Hygiene (150a)
Department of Biotechnology and Enzyme Science (150b)
Department of Process Engineering and Food Powders (150c)
Department of Plant-based Foods (150d)
Department of Soft Matter Science and Dairy Technology (150e)
Department of Yeast Genetics and Fermentation Technology (150f)
Department of Food Material Science (150g)
Department of Flavor Chemistry (150h)
Department of Process Analytics and Cereal Science (150i)
Department of Bioprocess Engineering (150k)
Department of Food Informatics (150l)
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Startpage
Organization
The impact of high risk foods on the emergence, survival and spread of Shigatoxin-producing Escherichia coli (STEC)
Status
completed
Project begin
01.10.2007
Project end
31.01.2011
Sponsor mark
BMBF 01KI07125
Involved persons
Prof. Dr. Herbert Schmidt
Involved institutions
Food Microbiology and Hygiene
