The group's research focuses on the spread of infection and intervention opportunities in the food chain in order to prevent disease, and sustain quality and shelf life of food products.
The group also works with developing the understanding of the transmission of antimicrobial resistance through the food processing chain and the connection between hygiene, consumer risk and quality.
The focus is on developing targeted modeling tools for the prediction of food safety and quality. Developing our understanding of the quantitative microbial ecology in foods is central to knowledge-building. This knowledge must be used to create new and better methods to determine, predict and improve food quality and safety for the benefit of industry and authorities. The group aims to develop new:
- User friendly models for predictions of risk associated with certain food processes such as heating and cooling.
- indicator-based methods to determine the risk-based criteria and risk-based statistical process and food controls on the basis of authorities’ and the industry’s needs
- methods of quantifying the process chain's impact on consumer exposure to antimicrobial resistance as part of developing a new paradigm for risk assessment of antimicrobial resistance, which – as something completely new – includes the processing chain's contribution to human exposure
- test protocols for hygienic design for open processes / process lines and new predictive models and software for Clostridium botulinum and Listeria monocytogenes based on the food and catering industries’ needs.