Ecophysiology of food-associated micro-organisms: Roles in health and disease

This advanced course aims to develop expertise in (functional) genomics, ecology and physiology of food-associated micro-organisms, in particular with respect to their impact on health and disease focusing on the microbiology of food fermentation processes addressing the newest scientific insights of complex microbial communities, modelling techniques and novel product functionalities, and on stress-adaptive responses, population diversity and virulence of foodborne pathogens.

Organised by The Graduate School VLAG, in co-operation with Food Microbiology Laboratory of Wageningen University and Research

Mon 29 November 2021 until Wed 1 December 2021

Venue Wageningen, The Netherlands