The Laboratory of Food Microbiology analyses the microbiological status of food products. The research focuses on two main aspects:

1. detection and quantification of a specific microorganism
2. determination of all microorganisms present in a food product

Research Areas

The laboratory provides characterisation of microorganisms for the following products:

• wine
• beer
• fermented beverages

Analytical Methods

The analyses carried out are based on classical microbiological methods, with the addition of mass spectrometry-based proteomics.

The central technique used is MALDI-TOF mass spectrometry (Matrix-Assisted Laser Desorption Ionization Time of Flight). This method offers new possibilities to identify microorganisms.

Future Research Areas

Soon, the range of analyses will be extended to include the following South Tyrolean products:

• fruit
• meat
• milk
• cheese

With these extensions, we aim to contribute even more comprehensively to the quality and safety of food in our region.

Headquarters and Opening Times

The Laboratory of Food Microbiology is located in the main building of Laimburg Research Centre.

The laboratory opening times are:

• Monday to Thursday from 8:30 a.m. to 12:00 p.m. and from 2:00 p.m. to 4:00 p.m.
• Friday from 8:30 a.m. to 12:00 p.m.