Our Department

As food microbiologists, we are particularly interested in the genetic and functional characteristics of bacterial starter cultures. Which properties should innovative and advantageous fermentation organisms provide? How is the microorganism's genetic composition influencing the sensory characteristics? In addition, we are focusing our research on foodborne pathogens. We are trying to understand the virulence mechanisms of bacteria colonizing the human intestinal tract. Which survival strategies do pathogens have to overgrow the commensal gut microbiota? 
Furthermore, we are investigating the colonization of crop plants by human pathogens. How do pathogenic bacteria survive in the soil environment? Which factors are influencing the uptake and persistence of bacteria in plants? To find answers to all these questions, we are using modern molecular biologic methods and techniques. Thereby, the close cooperation with organizations, enterprises, and external funded projects presents the basis of our research. more