Institute of Nutritional and Food Microbiology

The Institute of Nutritional and Food Microbiology investigates the interaction between nutrition, food ingredients and microbial communities in the human body, especially the gut microbiome. Research activities address the effects of both individual food ingredients and entire nutritional patterns on the gut microbiota. Employing modern methods of molecular biology and bioinformatics, such as genome sequencing, microorganisms can be reliably identified at the genotype level. In this area, new methods for the detection of food-associated microorganisms are also being developed. The microbiological safety and quality of foodstuffs along the value-added chain is also a major research area focusing on the use, characterisation and detection of microorganisms and viruses associated with food. For example, the effects of reduction strategies or protective cultures on microbial diversity or the occurrence of spoilage-related and pathogenic bacteria in foods are investigated. Researchers also study how bacteriophages can be used in food as specific biocontrol tools to inactivate spoilage and pathogenic bacteria.