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 offers the characterization of microorganisms in fermented beverages such as wine and beer, as well as in typical South Tyrolean food products such as fruit and meat.

With our research work we aim to contribute even more comprehensively to the quality and safety of food in our region.

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.

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.