Know How for SMEs
Our partners are researching about protective and probiotic microorganisms. It is known since thousands of years that bacteria or yeasts ferment foods this is how nowadays beer, wine, cultured dairy products, and other foods get produced. It is also known that some microorganisms protect food from contamination or spoilage. Our partners have listed their work with the so called Probiotics and protective cultures here.
There are several methods how to measure the quality and quantity of pathogens in food. It is important to know which pathogens are in the food and how many because even a small amount of pathogens can cause a foodborne illness. Here are the methods named which our partners use for detection and determination of pathogens.
To prevent food from contamination with pathogens it is necessary to work hygienic. Therefore, the partners of PathogenCombat are researching and developing new techniques while improving the common techniques to ensure the quality and cleanliness of foods. See their work listed here.
This describes the handling, preparation and storage of food. It is highly important to follow the guidelines to prevent contamination and as a result foodborne diseases. Our partners are currently improving the existing systems and researching new systems to improve the quality of foods, see here.
Some of our partners are working on so called case studies, these are research projects based on a theoretical proposition due to multiple sources of evidence. These studies focus closer on a single event or result of an experiment. Therefore, the projects provide the researchers with information why the event took place and on what they should focus in future research. Here is listed on what our partners focus on.
Dominik Koenig, - last update:4 June 2008