Rockaya Maha

Bacterial kinetics in food determined by the temperature and the food environment, primarily the pH and water availability

Debreceni Egyetem

[nem állapítható meg]

Baranyi József

Ellouze Mariem

társ

PhD

Bacterial kinetics in food are determined by the temperature and the food environment, primarily the pH and water availability. The effect of these factors on the population’s maximum specific growth rate, its most important parameter, is commonly described by multivariate functions, that can be approximated by response surfaces over data available from such datasets as ComBase (www.combase.cc). The best structure of such empirical response surfaces is still not clarified. In this project a comprehensive numerical analysis will be carried out to answer the question, with special emphasis on the interaction between the parameters of those response surfaces, such as the cardinal values of the environmental factors, i.e. the minimum, maximum and optimum values in their growth regions. This research will be conducted in close collaboration with Nestlé Research Center, Lausanne, Switzerland. The ideal PhD candidate is an MSc in applied mathematics, physics, engineering, with a strong affinity to food/health-related life sciences or vice versa. To be able to work effectively with international collaborators, it is vital that that candidate possesses (or develop, by the start of the project) a good standard of English.

2021-09-01

2025-08-31

abszolutóriumot szerzett

Bacterial kinetics in food determined by the temperature and the food environment, primarily the pH and water availability