Fødevaremokrobiologi og hygiejne

Research Group for Food Microbiology and Hygiene

The group’s research is focused on solving challenges in the food industry that are related to productivity and use of resources as well as the society’s need for knowledge about pathogenic microorganisms in food and water.

The research group develops and applies innovative methods to quickly trace, type and quantify the numbers of food- and waterborne microorganisms and infectious viruses, as well as to predict their growth and/or survival.

The methods include advanced molecular methods and new mathematical models, decision tools and software programs, which support risk assessments, HACCP-based food safety programmes, efficacious product development and improved processing and distribution of food products.

The results of the research group’s work lead to:

  • Optimized use of resources
  • Innovative methods for detection of microorganisms
  • Development of new products
  • Development of strategies for e.g. safe reuse of water
  • Improved hygiene
  • Mitigation and control of food related microorganisms
  • Knowledge about the epidemiology of pathogenic microorganisms in food and water.


Lisbeth Truelstrup Hansen
Head of Research Group, Professor
National Food Institute
+4535 88 62 78