senior researcher
Microbial Food Safety Research Group
DTU FOOD INSTITUTE
Denmark
He help to create and transfer knowledge to legislators and food producers about the risk of foodborne pathogenic bacteria. He investigate the potential of bacteria for survival and growth in food and opportunities to fight them. In addition, He investigate basic relationships about the ability to provide infection after they have stayed in the food. In the work He connect advanced microbiological methods with mathematical tools within epidemiology and microbiology to describe the risk of pathogenic bacteria in a food.
epidemiology, microbiology and toxicology