Konrad Domig

Konrad Domig is a full Professor and Head of the Institute of Food Science at the University of Natural Resources and Life Sciences, Vienna (BOKU), where he also serves as Deputy Head of the Department of Biotechnology and Food Science. His research is centered on food microbiology, food safety, and fermentation technologies, with a strong emphasis on microbial quality assurance across the food chain.

His research interests include food microbiology, food safety, lactic acid bacteria, probiotics, antibiotic resistance, microbiome research, fermentation technology, and food spoilage mechanisms. He investigates microbial spoilage and pathogens in food, develops detection and typing methods, and explores the safe application of beneficial microbes in fermented foods. His work spans plant-based and animal-based food systems, contributing to both traditional and novel food concepts.

The recent publications highlight a consistent focus on microbial safety in dairy and fermented products, with increasing attention to molecular detection, spoilage prevention, and microbiome analysis. Themes include Cronobacter, Clostridium, Propionibacteria, and Bifidobacteria, reflecting his expertise in both pathogenic and beneficial microbes. Projects like NutriSafe also show his engagement with digital food safety and blockchain applications.

• BOKU / tecnet / accent Innovation Award - 2. Platz (2022)
• B.R.A.I.N. Award at World Nutrition Forum in Cape Town, South Africa (2018)
• AGRANA-Forschungs-Förderung (2016)
• science2business Award 2016 - 3. Platz (2016)
• Innovation Award 2013 (2013)
• FERCHAU Innovationspreis (2013)
• science2business Award 2013 - 1. Platz (2013)
• Nominierung für den BOKU Teaching Award (2011)
• Dr. Hermann-Zittmayr-Preis für Verdienste auf dem Gebiet der Milch- und Molkereiwirtschaft (2010)
• Wirtschaftkammerpreis der WK Wien (2009)
• Österreichischer Hygienepreis (2008)

Domig has led over 100 research projects, many under the FFoQSI COMET program, focusing on food safety, spoilage, and quality. He has supervised numerous research students and contributes to national and international food safety networks. He leads core facilities in food processing and bioinformatics and is involved in strategic research initiatives. His work integrates laboratory science with real-world applications in industry and policy.

He is a key member of BOKU’s Core Facilities, including Mass Spectrometry, Food & Bio Processing, and Bioinformatics. He leads research teams on microbial spoilage, antibiotic resistance, and fermentation optimization. His collaborations span across departments and include industrial partners, public agencies, and international research consortia.