SLU news

Tomasz reduces dangerous bacteria in chicken

Published: 13 April 2021
A grilled chicken fillet on a plate. Photo.

Tomasz Dzieciolowski investigates how we can reduce the number of campylobacter and other pathogenic bacteria in the ready-to-eat chicken in his doctoral project. The project is a collaboration between Kronfågel and SLU.

Today, the demand for Swedish chicken is increasing at the same time as many consumers are worried about disease outbreaks in poultry herds. Tomasz is working on solving this in a doctoral project that is part of LivsID, which brings together SLU's industrial doctoral students in the food field.

Read the interview in Swedish here.


LivsID is an industry PhD-program at SLU, dedicated to research and education within food-related topics. The program involves nine companies and seven departments at SLU. The industrial PhD students are employed by the company where the project is based and conducted research in food-related applied areas. Through LivsID's activities, they also interact with each other and create a network between academia and companies. 

The program was initiated with support of the government as part of the National food strategy and established in autumn 2018 with initially 10 projects. One more project is associated. The program is running in Alnarp, Umeå and Uppsala.

Read more about the LivsID program here.

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