Microbial spoilers in food 2017
28th-29th-30th June - Quimper

Heidy DEN BESTEN

Heidy den Besten obtained a BSc in Food Technology and a BSc in Mathematics. She completed her MSc Food Technology cum laude specialising in Food Safety at Wageningen University, after which she started her PhD project entitled "Quantification of Bacillus cereus stress responses" in the Laboratory of Food Microbiology of Wageningen University.

Her PhD research combined a mathematical modelling approach with single-cell analyses and molecular techniques for elucidating B. cereus’ adaptive stress responses. She developed a new technique to quantify population dynamics at the single-cell level, and also designed a decision framework for qualifying molecular indicators as biomarkers of stress-induced-robustness. This approach opened new avenues to explore and predict adaptation strategies of pathogens in multiple ecological niches.

In 2011 she started as Assistant Professor in the Laboratory of Food Microbiology of Wageningen University. Her research domain focuses on quantitative pathogen ecology interlinking functional genomics and prediction of microbial behaviour. She supervises BSc, MSc and PhD projects and teaches in the MSc and BSc Food Microbiology programmes.