Our main interests:

In various third-party funded projects, we are working on the microbial fermentation of alternative protein sources such as pea, as well as on the stabilization of fruit preparations with the help of exopolysaccharide-forming lactic acid bacteria. In both cases, food safety and the positive influence of the starter cultures on the raw material in terms of quality and value of the product play a central role.<o:p></o:p>

Another core area of our research is the investigation of the toxins of enterohemorrhagic Escherichia coli (EHEC), such as the subtilase cytotoxin and the Shiga toxin. Here, we are investigating the newly described single-A effect, which causes a cytotoxic effect of the A subunit in the absence of the B subunit. <o:p></o:p>

Another research focus is on the survival of EHEC in soil and the uptake of EHEC into the edible parts of crops.

What we are teaching:

Our department is involved in compulsory, elective and semi-elective modules, assigned to the bachelor's study program Food Science and Biotechnology as well as the consecutive master’s programs Food Science and Engineering and Food Biotechnology.  We are further providing the complete practical and theoretical education comprising the field of microbiology. In addition, we are teaching the microbiology part in the study programs Nutritional Science, Nutritional Management and Dietetics and Food Chemistry as well as the interdisciplinary master’s program Bioeconomy.

Our research techniques:

Some examples of our molecular and microbiological methods are:

  •  Fast Protein Liquid Chromatography (FPLC)
  • Transcriptome- and genome analysis
  • Sanger DNA Sequencing
  • Deletion mutagenesis und establishment of reporter gene systems for the characterization of virulence gene expression
  • Recombinant protein expression and protein purification
  • Proteomics
  • Real-time PCR