The food quality and safety sector deals with the food quality, quality control, hygiene and safety of foods and foodstuffs. More specific, this research sector focus on the study of factors that affect the quality and safety of foods during production, processing, handling and storage. For this purpose, the composition and nutritional value of foods, the production technology of fermented products (meat, milk, olives, plant products etc), the hygiene of foodstuffs and the development and improvement of food processing, are studied. This includes the study of pathogenic and spoilage microorganisms, the detection and determination of mycotoxins and pesticide residues in foods and agricultural products. The research activities of the sector revolve around the following subjects:

  • Food microbiota (e.g. behavior – physiology, kinetics, survival, safety)
  • Determination of microorganisms of food
  • Predictive food microbiology
  • Chemical composition of foods
  • Development of new and rapid techniques to determine food quality and safety
  • Methods of producing, processing and storage of foods
  • Technology of fermented products and use of pure cultures for their production
  • Hygiene of food industries
  • Applications of biotechnological methods for the development of new food production techniques, high added value products and the exploitation of by-products of the food industry
  • Risk analysis of biological hazards with emphasis on pathogenic bacteria and their metabolic products (toxins, mycotoxins, biogenic amines)