MicroLink – Linking shelf life and quality to microbiological deteriorative enzymes through the use of ‘omics’ technologies

The purpose of the ‘MicroLink’ projects is to deliver knowledge using ‘omics’ technologies relating to UHT spoilage occurring because of microbial contamination, leading to discard of products, due to both quality issues as well as food safety aspects.

By: Grith Mortensen

The project will relate heat-treatment surviving enzyme activities to dairy quality deterioration and previous presence of microorganisms, that however are no longer viable and therefore cannot be detected by traditional microbiological analyses. The aim is to establish tools for early diagnosis of problem batches. 

Project period: January 2019 - December 2021

Budget: 4.660.320 DKK

Financing: Milk Levy Fund and in-kind from the participants

Project manager: Lotte Bach Larsen

Institution: Department of Food Science, Aarhus University

Participants: Department of Food Science, Aarhus University, DTU Food & Arla Foods



Project presentation by Wiking & Toro (2020) at DDRF steering group meeting in Technology and Microbiology group, Autumn 2020, online.