• Isolation, identification and characterization of pathogens and spoilage microorganisms (bacteria, fungi, yeasts and viruses)
• Cultivation of pathogens and spoilage of food products
• Cultivation of microorganisms for industrial use (e.g. fermentation for microbiological production of compounds of interest)
• Stabilization, preservation and maintenance of microorganisms (freeze-drying, atomization, deep freezing, encapsulation,...)
• Development of methodologies for assessing the presence, viability, infectivity and physiological activities of pathogens and spoilage of food products.
• Assessment of the effectiveness of new technologies (physical, chemical and / or biological processes) preservation and / or decontamination to reduce, eliminate or inactivate microorganisms (spoilage and / or pathogens) in food
  

Equipment and facilities:

• Bioscreen
• Optical and epifluorescence microscope
• Flow cytometry (Lab on the chip bio-analyser)
• Classical PCR and real-time PCR
• Biological safety cabinets
• Rooms to work at a constant controlled temperature (4°C, 25ºC, etc.).
• Fermentation room
• Centrifuge room
• Incubators
• Freezer (-80º C)
• Sprayer
• Spectrophotometer