Center for Food Biotechnology and Microbiology Visit Website

Staff

Prof. dr. Sam Van Haute
Prof. dr. Mahta Mirzaei
Nagendran Rajalingam
Marvellous Amarachi Acho
Mahdieh Melika Nadali
Abiodun Ogunsile
Samantha Valledor
Maria Sandra Renee Tapia
Tam-Anh Trinh
Abiodun Ogunsile
Alessandra Marie Encarnacion
Mohamed Khalid Abdul Azeez

Research

The mission of the Center for Food Biotechnology and Microbiology is to contribute to the research fields of Food Technology, Food Chemistry, and Food Microbiology.
Research topics include: i) microplastics in food, ii) allergens in food, iii) food proteins, iv) insect-based foods, v) non-destructive analysis of foods for detecting food fraud and food authenticity, vi) life cycle analysis of food production processes, vii) antimicrobial strategies for fruit and vegetables, viii) food digestion.
The members of the Center for Food Biotechnology and Microbiology contribute to theoretical and practical courses at GUGC. The Centre also prepares students (BA/MA/PhD) for their careers in food science, both in academia, R&D, and food production.

Education

The Center for Food Biotechnology and Microbiology provides education for undergraduate students in the BSc programmes of Environmental Technology, Food Technology and Molecular Biotechnology:

Introduction to Biochemistry: Biomolecules (Ba1)
Introduction to Food Science (Ba2)
Chemical Analytical Methods (Ba2)
Food Chemistry (Ba3-BSc in Food Technology)
Food Technology (Ba3-BSc in Food Technology)
Technology of Non-Animal Products (Ba3-BSc in Food Technology)