Food Microbiology

This laboratory characterizes the microbial status of foods. The analytical methods used are based on either the identification and quantification of single microorganisms or on the determination of the total count of microorganisms in a food. The lab is fully experienced in the characterization of microorganisms in wine, beer, and other fermented beverages. Testing is currently performed using classical microbiological methods and is supported using Mass Spectroscopy (MS) based Proteomics. MALDI-TOF Mass Spectroscopy (Matrix-Assisted Laser Desorption Ionization Time of Flight) is of central importance to this.

In the future, the range of tests offered will be expanded to include other typical South Tyrolean products (fruits, meat, milk, and cheese).


Our research projects include collaborations with:

  • NOI Techpark (food sciences division)
  • ZuMiMet

Cooperation partners