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BIOTECHNOLOGY
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- Sergio Casella
Dipartimento di Biotecnologie Agrarie, Agripolis, Universita di Padova, Padova, Italy
sergio.casella@unipd.it
Microbial biotechnology; Soil microbiology; Plant-bacteria interaction; Nitrogen metabolism; Microbial physiology; Food safety (hygiene issues)
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- Wolfgang Kneifel
Department of Food Science and Technology, „BOKU“-University of Natural Resources and Applied Life Sciences, Vienna, Austria
wolfgang.kneifel@boku.ac.at
Food fermentation; Lactic acid bacteria; Microbiological quality criteria of foods; Bacterial strain safety and virulence; Product development and quality assessment of functional foods (pro- and prebiotics); Metabolic engineering
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- Diethard Mattanovich
Department of Biotechnology, BOKU University of Natural Resources and Applied Life Sciences, Vienna, Austria
diethard.mattanovich@boku.ac.at
Yeasts and filamentous fungi; Physiology of production strains; Biotechnology, especially recombinant protein production with bacteria; Mathematical modelling of microbial processes
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- Gilbert Shama
Department of Chemical Engineering, Loughborough University, Loughborough, United Kingdom
g.shama@lboro.ac.uk
Bioreactors; Chemostat/Continuous culture studies; Microbial contamination in the food industry; Biofilms in food processing; Microbial inactivation (in food, water) by UV and other treatments
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