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The Unit of Food Hygiene and Technology is involved in Education, Research and Extension Services.


Education (lectures, seminars, practicals and excursions) comprises undergraduate teaching ensuring that graduates have a general veterinary qualification, and targeted programmes for students tracking for an additional qualification in Veterinary Public Health.

The Unit of Food Hygiene and Technology is also involved in offering postgraduate continuing education.

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Many different topics are adressed in research, the main ones including:

  • The microbiological safety of meat and meat products
  • Microbial pathogens causing foodborne  infection and intoxication (meat and meat products)
  • Prevalence and transfer of antimicrobial resistance
  • Changes in fat and protein components of foods as affected by processing and storage
  • Assessment of risks associated with foodborne pathogens
  • Virulence properties of food pathogens
  • Muscle biological and meat quality (sensory) effects resulting from meat processing.

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Extension services are provided on request and include for instance:

  • Chemical analysis of foods of animal origin
    • meat, fish, eggs
  • Bacteriological examination of foods of animal origin
    • meat, fish, eggs
  • Hygiene controls in food processing establishment and the associated consultancy related to (inter)national hygiene legislation
  • Molecular biological analysis of pathogens in food

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