Microbial food safety with emphasis on the following aspects: detection of foodborne pathogens in food and the food production environment and integration of microbial ecology data to understand pathogen prevalence, exploration of the behavior of foodborne pathogens at molecular level by application of omics approaches, interaction of foodborne pathogens with human gut.

Fermented foods ecology with emphasis on microbial interactions at the species or subspecies level, microbial consortia exploration, preservation and exploitation.