Research
The research activities of Laboratory Microbiology and Biotechnology of Foods are related to:
- Food safety
- 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.