Prof. Dipl.-Ing. Dr. Agnes Weiß

Head of Group

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Key aspects of activity

• Inactivation mechanisms for bacterial spoilers and pathogens in food via conventional and non-thermal processes, with a focus on fruit juices
• Relevance of crops as secondary hosts for pathogens and plant foods as vehicles for bacterial pathogens and intoxications
• Application of “omics” technologies for the characterization and targeted selection of starter cultures