Seminar presentation

Hi @Ogunleye_Dunsin, you may want to look in an interesting niche in food microbiology, which is predictive microbiology. Predictive microbiology is basically microbiology marries statistics, if I may say so. Several example of this is measuring change in the lag phase of microorganisms at various conditions. It's really interesting.

Here's some studies about this topic:
https://www.researchgate.net/publication/52005237_Predictive_microbiology_Modeling_microbial_responses_in_food
"Modeling of the thermal death of *Salmonella* Typhimurium in citrus systems" by A. Gabriel
https://sci-hub.tw/10.1111/j.1745-4530.2007.00180.x

Thanks very much for this idea, it will be really helpful

The application of bacteriophages to reduce Salmonella.