- Food microbiology ×
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Can the sniff test replace ‘use by’ dates on milk?
October 26, 2022
Nathan Devlin writes about his undergraduate research project which investigated the microbial counts of milk samples at the end of their shelf life, to determine whether a simple 'sniff test' could safely replace 'use by' dates.
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PATH-SAFE: Tracking foodborne pathogens and antimicrobial-resistant microbes
November 24, 2021
To mark the end of World Antibiotic Awareness Week, Eva Scholtus and Emily Parr from the Microbiology Society discuss our collaborative workshop series as part of the Pathogen Surveillance in Agriculture, Food and the Environment (PATH-SAFE) programme.
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Infection, fermentation and protection: the many faces of yeasts
June 6, 2019
Yeasts are a versatile organism and impact our lives in more ways than we may realise. But what research is being done to better understand these tiny organisms? We’ve taken a look at some of the yeast research recently published in Microbiology to find out…
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Spotlight on Grants: Applied Microbiology in Uganda
August 17, 2017
Every year, the Microbiology Society awards grants from its International Development Fund to support members’ activities in countries where microbiology teaching or diagnostics require development. Dr Kostas Gkatzionis writes about his trip to Uganda earlier this year to run activities on applied microbiology for students at Kyambogo University.
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New to science: March 2016
March 30, 2016
Each month, the Microbiology Society publishes the International Journal of Systematic and Evolutionary Microbiology (IJSEM), which details newly discovered species of bacteria, fungi and protists. Here are a few of the new species that have been discovered and the places they’ve been found. The full papers are available to journal subscribers, but the abstracts are free to read.
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New to science: January 2016
January 29, 2016
Each month, the Microbiology Society publishes the International Journal of Systematic and Evolutionary Microbiology, which details newly discovered species of bacteria, fungi and protists. Here are a few of the new species that have been discovered and the places they’ve been found. The full papers are available to journal subscribers, but the abstracts are free to read.
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Microbe Talk: December 2015
December 18, 2015
In a festive edition of our podcast, we hear from Dr Arnoud van Vliet from the Institute of Food Research.
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What gives wine its taste? (We heard it’s on the grapevine…)
March 3, 2015
Wine connoisseurs, or oenophiles, possess a seemingly endless vocabulary for describing their tipples of choice. To the uninitiated, it may sound like they are describing an entire gourmet meal, or even a good friend, but this is not just make-believe: those in the know can sometimes pinpoint not just the country or region a wine came from, but the exact vineyard. How can this be possible?
