Heidy Den Besten

Wageningen University
Wageningen Netherlands

Biographical Sketch: Heidy den Besten obtained BScs in Food Technology and Mathematics, after which she completed at Wageningen University an MSc Food Technology (cum laude) and a PhD degree. Her PhD research combined a mathematical modelling approach with single-cell analyses and molecular techniques for elucidating adaptive stress responses in the foodborne human pathogen B. cereus. In 2011 she started as Assistant Professor in the Laboratory of Food Microbiology of Wageningen University. She supervises BSc, MSc and PhD projects, and teaches in the BSc and MSc Food Microbiology programmes. Her research domain focuses on quantitative pathogen ecology interlinking functional genomics and modelling of microbial behaviour.

Papers:
Microbiological Sources and Impact of Variability on QMRA (Exposure Assessment and Hazard Characterisation)
Variability in Heat Resistance of Sporeformers; How Diverse is Diversity?