We are Elisabeth Uhlig, PhD. and Åsa Håkansson, Associate Professor at the Department of Process and Life Science Engineering at Lund University, Sweden. Our research group Food Hygiene has several interdisciplinary and multi-departmental collaborations in the area of basic research, clinical care and commercial applications. Food Hygiene focuses on the interplay between probiotic bacteria and dietary components on gut microbiota and immune functions in health and disease. We use fermentation processes to improve safety and extend shelf-life of food products based on plant material, and to improve bioactive compounds in plant-based substrates. We also identify pathogenic bacteria and toxins in food matrices, and characterize natural microbial communities in our search for new beneficial strains that can be applied to improve food safety and to develop healthier and more sustainable food systems.