Laboratory of Food Microbiology and Biotechnology


The Laboratory of Food Microbiology and Food biotechnology focuses on ‘Food’ research, consisting of 2 major research topics:

  1. Fermentation
  2. Chemical and Microbial Quality

The mission of the lab is to adapt the fundamental, theoretical knowledge on practical situations in the food industry, and to  advise the food industry to optimize and implement specific processes and use of equipment.


The research is mainly focusing on the following topics:

  • Determination and production of bioactive molecules related to functional and nutritional value of food;
  • Valorization of waste streams:
  • Traditional fermented foods;
  • Microbiology of food products (e.g. pathogens, spoilage flora);
  • Biofilms;
  • Microbial and enzymatic analysis on food products;
  • Estimation of microbial/chemical hazards (risk assessment);
  • Evaluation of innovative technologies as intervention strategies  in order to improve the quality of final products, as well as of irrigation or process water in food systems;
  • Oxidation processes in food products.

The laboratory equipment consists of pilot-scale bioreactors with down-stream equipment and microbial, biochemical and analytical research lab.

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Katleen Raes

+32 (0)56 24 12 55

Imca Sampers

+32 (0)56 24 12 59

Jan De Smet

+32 (0)56 24 12 40