Keywords:
food microbiology
food safety
microbial bacteriocin
probiotics
biocontrol
- Use of natural antimicrobial (essential oils, microbial
metabolites, peptides produced by yeast)
- Study of traditional and innovative technologies (heat
treatment, high pressure homogenization) for the deactivation of
pathogenic microorganisms and spoilage microorganisms, improving
the quality and extend the shelf-life of food products
- Use of microorganisms for the production of molecules of
interest for the food industry (antimicrobial, EPS, flavorings,
food additives)
- Identification, characterization and selection of microbial
cultures for the production of traditional or
innovative foods with particular quality characteristics,
functional (also probiotics) and nutritional.
