The research activities of Laboratory Microbiology and Biotechnology of Foods are related to:

  1. Food safety
  2. Food quality

In particular, it deals with:

  • Quantitative food microbiology (safety and spoilage)
  • Risk analysis foodborne pathogens and their metabolic products (toxins-mycotoxins and biogenic amines)
  • Food Microbial ecology (food structure, microbial interactions kinetics , survival , safety - pathogen or spoilage flora on foods)
  • Predictive Microbiology (mathematical modelling).
  • Traditional fermented products ( olives , sausages etc )
  • Bioinformatics (chemical and biochemical indicators)
  • Natural antimicrobial compounds

Vegetables, and animal origin products (e.g. meat, fish dairy) are studied The laboratory Microbiology and Biotechnology of Foods.