Food Microbiology

The laboratory for Food Microbiology researches the microbial status of food products using classic research methods. Future tools will include proteomic technology based on mass spectrometry to identify micro-organisms. The different analysis types covered by the Food Microbiology lab are based on determining and quantifying either a particular micro-organism or the total microbial contamination present in a given food product.

Our team has a long track record in the microbiological characterisation of wine and fermented beverages – long years of experience which guarantee service and quality assurance at the very highest level.


Our research projects include collaborations with:

  • NOI Techpark (food sciences division)
  • ZuMiMet

Cooperation partners