Working Groups
Working Group 1:Integration of fundamental knowledge on impacts of low pH on micro- organisms and identification of knowledge and technical gaps.
Working Group 2: Methodologies and expertise in the study of micro-organisms at low pH.
Working Group 3: Clinical applications of microbial responses to low pH.
Working Group 4: Biotechnological applications – exploitation of micro-organisms in low pH manufacturing processes.
Working Group 5: Applications in food and drink manufacture and processing.
