canlı destek

Food Microbiology Section

General Introduction

Food microbiology section mainly investigates pathogenic microorganisms, food borne diseases, food spoilage microorganisms and the control methods of these undesirable microorganisms found in foods. In addition to microbiological quality of foods and food safety, Food microbiology also includes information of microorganisms that take a role in the production of fermented foods and fermented food products, microbial physiology, metabolisms and genetics. Research areas of food microbiology section are isolation and identification of pathogens found in/on foods and their control with different decontamination techniques, investigation of natural antimicrobials in foods and the effects of antimicrobial surfaces on microorganisms, identification of microorganisms and investigation of their antimicrobial metabolites found in fermented foods, investigation of the effects of novel food processing technologies on microbiological quality and safety of foods.

Members

Prof.Dr. Duygu KIŞLA

Doç.Dr. Gülten TİRYAKİ GÜNDÜZ

Doç.Dr. İlkin YÜCEL ŞENGÜN

Research Associates

Res Assoc. Ayşegül KIRMIZIGÜL

Useful Links

FDA Search, www.fda.gov/search.html

USDA Search, www.usda.gov/search/index.htm

Institute of Food Science and Technology, www.ifst.org

Centers for Disease Control and Prevention, www.cdc.gov 

Gıda ve Kontrol Genel Müdürlüğü, www.tarimorman.gov.tr/GKGM


Ege Üniversitesi

EGE UNIVERSITY