Theme

Food Safety and Preservation

The population health implications of food borne disease outbreaks and the effect on producer’s reputations can be severe.
This theme centres on preventing, inactivating and removing microbial contamination from raw materials and process equipment so that microbially stable and safe products can be developed and produced at minimum processing intensity.
The resolution power of post-genomic tools is vital to identifying and characterising the molecular mechanisms involved in the survival and behaviour of food isolates.

Predictive Modelling (SP001)
Spores (SP002)
Detection (SP003)
Biofilms life cycle (SP004)

	Prof. Dr Michiel Kleerebezem Theme Director Bioingredients and Functionality
"The stakes are high, requiring considerable investment in resources and competences that is almost impossible for individual companies or research groups to assemble alone. Only by pooling resources are we able to produce the breakthroughs needed to make a significant difference in functional fermentation and food safety."