Shelf life and food safety
Food should be safe and of good quality to maximise shelf life.
Bacteria, viruses, mould and yeast pose continuous challenges in the food industry.
We conduct research to understand what promotes and inhibits the survival of these microorganisms. We use this knowledge to develop effective methods for reducing the growth of unwanted microorganisms in the production environment and the food.
Using technologies such as DNA sequencing and bioinformatics gives us new knowledge about sources of infection and the properties of microorganisms. This enables us to help food industry operators maximise their control of the raw materials and products and improve their process management.
