Working group Food Technology

UV

UV
Image Credit: Institut für Lebensmittelsicherheit und -hygiene

Contact person: Dr. Carolin Riedel

In the working group, physical-technological processes are developed and implemented in the food chain, which can lead to the reduction of zoonotic agents and the improvement of the microbiological quality of food.

FAO Reference Centre for Veterinary Public Health
VibrioNet
CARO 2017
PAC-Campy