Food Microbiology aims to disseminate scientific research and to propagate knowledge in the domain of food microbiology. Attention is given amongst others to ecophysiology in relation with food-quality and -safety, prevention of contamination and growth of micro-organisms within the food chain by HACCP and microbiological risk analysis. Both positive aspects of microbes (fermentation) as negative aspects (spoilage and pathogens) are included. The division is open to cooperation with other disciplines, like ecology and mycology.
The division organises one to two symposia per year.
Dr. Ir. Meike te Giffel (chair)
Dr. Henk Aarts (secretary)
Prof. Dr. Marcel Zwietering (WECO)
Ir. Ellen Brinkman (symposium secretariat)