The research on microbiology and risk assessment aims to to improve food safety, food quality and the development of healthy foods.
The scientific field includes research on foodborne pathogens and zoonotic microorganisms (bacteria and viruses), including their establishment in production animals, the occurrence and spread in the food supply chain, transmission routes to humans, and relationship between use of antimicrobial drugs and development of antimicrobial resistance. The research also includes investigating the influence of dietary composition (including effects of prebiotics and probiotics) on the gut microbiota. Collaborations We collaborate with a wide range of national and international research institutions, universities, private firms and authorities.
