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Department of Microbiology and Biotechnology

Research in the Department focuses on the taxonomy, ecology, physiology, biochemistry and genetics of microorganisms (bacteria, bacteriophages, yeasts and molds) which are important in the context of food safety and quality. The research tasks range from application of biotechnological techniques for optimizing beneficial activities of microorganisms in food fermentations, to prevention of deleterious effects of foodborne microorganisms. An array of techniques, including classical microbiological, electron microscopic and modern, molecular biological methods (e.g. genomics and metagenomics) are used in the department. The research activities aim to substantially contribute towards consumer health-protection.