What does it cover?
Microbiology in the context of food technology is concerned with the interactions between microorganisms and food. Useful microorganisms are used to produce and refine foods. By contrast, harmful microorganisms spoil food, shorten shelf life and can cause serious illness in consumers. In the micro- and biotechnological teaching and research laboratory, students learn all relevant microbiological principles, methods and techniques in the field of food microbiology and food hygiene.