Food Microbiology

The group has access to a wide range of microorganisms: “good” (health promoting) and “bad” (illness causing and spoilage) bacteria and some viral strains.  Classical and molecular assays are carried out using microbiological and immunological analytical equipment housed in state-of-the-art facilities including a large modern PC2 containment and transitional laboratory. The facilities currently support projects in the areas of :

• Probiotics
• Prebiotics
• Antimicrobial tests using in vitro and in vivo models
• Testing growth stimulation capability of food ingredients / extracts on “good” bacteria
• Studies on food microbiological safety, quality and spoilage
• In vitro and in vivo assays for safety and efficacy studies