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Food manufacturers have a variety of methods at their disposal to ensure foods are microbially safe. However,due to increasing demands from consumers for minimally processed foods of high sensory or textural quality the severity of these treatments is frequently mild. The aim of Sacha Stelder’s research is to find quick, reliable and cost-effective ways of identifying the type of bacilli that could cause problems in dairy products and ready meals, in particular.

Event details of Reliable ways of identifying bacilli in food products
Date 31 May 2016
Time 16:00 -17:00
Location Agnietenkapel
Room Location

S.K. Stelder: Quantitative Proteomics of Food Pathogenic Bacilli – A Quest for Biomarkers.


Prof. S. Brul

Prof. S.G. de Koster


Dr L.J. de Koning


Room Location

Oudezijds Voorburgwal 229 - 231
1012 EZ Amsterdam


This event is open to the public.