Food Microbiology wants to stimulate scientific research and propagate knowledge in food microbiology. Attention is given amongst others to ecophysiology in relation with food-quality and -safety, prevention of contamination and growth of micro-organisms within the food chain by HACCP and microbiological risk analysis. The division is open to cooperation with other disciplines, like ecology and mycology.

The division organises two to three symposia per year. Two Working Parties exist: "Sporevormende Bacteriën" (as of 1972) and "Levensmiddelenmycologie" (as of 1991).