Laboratory of Food Microbiology and Food Preservation

The Laboratory of Food Microbiology and Food Preservation, led by professor Devlieghere, focusses on gathering knowledge on the microbial behaviour in food products during harvesting/slaughtering, processing, storage, distribution and preparation. Mild preservation and decontamination techniques are examined to prolong shelf life and to increase microbial safety. Quality assurance systems are furthermore analysed and quantitative data are collected to allow more accurate microbial risk evaluations. Mechanisms of microbial spoilage are also studied. Specific marine research topics include the development of conservation strategies for fish, the microbial ecology of fishery products and estimating microbial risks in fish and fishery products.