Prof. Dr. Susanne Miescher Schwenninger, Dipl. LM Ing. ETH

ZHAW Life Sciences und Facility Management
Forschungsgruppe für Lebensmittel-Biotechnologie
Einsiedlerstrasse 35
8820 Wädenswil

+41 (0) 58 934 54 13
susanne.miescherschwenninger@zhaw.ch

Arbeit an der ZHAW

Tätigkeit

Leitung Forschungsgruppe Lebensmittelbiotechnologie und Dozentin

Arbeits- und Forschungsschwerpunkte

Lehrtätigkeit

Lehrtätigkeit in der Weiterbildung

Berufserfahrung

Leitung Forschungsgruppe Lebensmittel-Biotechnologie am Institut für Lebensmittel- und Getränkeinnovation
ZHAW Wädenswil
01 / 2018 - heute
Dozentin am Institut für Lebensmittel- und Getränkeinnovation
ZHAW Wädenswil
01 / 2011 - heute
Externe Lehrbeauftragte im Labor für Lebensmittelbiotechnologie
ETH Zürich
09 / 2011 - 02 / 2014
Dozentin im Labor für Lebensmittelbiotechnologie
ETH Zürich
10 / 2006 - 12 / 2010
Oberassistentin im Labor für Lebensmittelbiotechnologie
ETH Zürich
07 / 2003 - 12 / 2010
Post Doc im Labor für Lebensmittelbiotechnologie
ETH Zürich
04 / 2003 - 06 / 2003
Post Doc im Labor für Lebensmittelmikrobiologie
ETH Zürich
01 / 2000 - 03 / 2003
Doktorandin im Labor für Lebensmittelmikrobiologie
ETH Zürich
05 / 1996 - 12 / 1999

Aus- und Weiterbildung

Ausbildung

Dr. sc. techn. ETH / Lebensmittelmikrobiologie
ETH Zürich
04 / 1996 - 12 / 1999
Dipl. Lebensmittel-Ing. ETH / Lebensmittelwissenschaften
ETH Zürich
10 / 1990 - 03 / 1996

Weiterbildung

mentoring fff
ZHAW
2014
Didaktischer Ausweis in Lebensmittelwissenschaft
ETH Zürich
2007

Netzwerk

Mitglied in Netzwerken

ORCID digital identifier

ORCID ID: 0000-0003-3944-0751

Social Media

Projekte

Publikationen

Beiträge in wissenschaftlicher Zeitschrift, peer-reviewed

Tulinski, L. L., Schmid, T., Cruz, P., Müller, N., & Miescher Schwenninger, S. (2026). Assessment of wheat bran bio-valorization on the quality of cold extruded pasta. Future Foods, 100924. https://doi.org/10.1016/j.fufo.2026.100924
Lestang, J., Miescher Schwenninger, S., & Nyström, L. (2025). Combining rapid evaporative ionization mass spectrometry and chemometrics for the differentiation of cocoa bean quality. Current Research in Food Science, 11(101161). https://doi.org/10.1016/j.crfs.2025.101161
Freimüller Leischtfeld, S., Hämmerli, A., Lehmann, A., Tönz, A., Beck, B. M., Wild, J., Weis, S., Neutsch, L., & Miescher Schwenninger, S. (2025). Wickerhamomyces pijperi : an up-and-coming yeast with pectinolytic activity suitable for cocoa bean fermentation. Applied Microbiology, 5(2), 43. https://doi.org/10.3390/applmicrobiol5020043
Ganz, G., Rüegg, N., Tönz, A., Yildirim, S., & Miescher Schwenninger, S. (2025). Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions : an in vitro and partially baked roll study. Journal of Food Science, 90(3), e70138. https://doi.org/10.1111/1750-3841.70138
Ogunremi, O. R., Ganz, G., Freimüller Leischtfeld, S., & Miescher Schwenninger, S. (2024). MALDI-TOF MS profiling and antifungal activity of lactic acid bacteria from kunu aya, a tiger nut traditional beverage of Nigeria. Food Bioscience, 61(104581). https://doi.org/10.1016/j.fbio.2024.104581
Mischler, S., André, A., Chetschik, I., & Miescher Schwenninger, S. (2024). Potential for the bio-detoxification of the mycotoxins Enniatin B and deoxynivalenol by lactic acid bacteria and Bacillus spp. Microorganisms, 12(9), 1892. https://doi.org/10.3390/microorganisms12091892
Streule, S., André, A., Freimüller Leischtfeld, S., Chatelain, K., Gillich, E., Chetschik, I., & Miescher Schwenninger, S. (2024). Influences of depulping, pod storage and fermentation time on fermentation dynamics and quality of Ghanaian cocoa. Foods, 13(16), 2590. https://doi.org/10.3390/foods13162590
Streule, S., Freimüller Leischtfeld, S., Chatelain, K., & Miescher Schwenninger, S. (2024). Effect of pod storage and drying temperature on fermentation dynamics and final bean quality of Cacao Nacional in Ecuador. Foods, 13(10), 1536. https://doi.org/10.3390/foods13101536
André, A., Hecht, K., Mischler, S., Stäheli, L., Kerhanaj, F., Buller, R., Kinner, M., Freimüller Leischtfeld, S., Chetschik, I., Miescher Schwenninger, S., & Müller, N. (2024). A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme. Food Research International, 186(114364). https://doi.org/10.1016/j.foodres.2024.114364
Tönz, A., Freimüller Leischtfeld, S., Stevens, M. J. A., Glinski-Häfeli, D., Ladner, V., Gantenbein-Demarchi, C., & Miescher Schwenninger, S. (2024). Growth control of Listeria monocytogenes in raw sausage via bacteriocin producing Leuconostoc carnosum DH25. Foods, 13(2), 298. https://doi.org/10.3390/foods13020298
Mischler, S., André, A., Freimüller Leischtfeld, S., Müller, N., Chetschik, I., & Miescher Schwenninger, S. (2024). Potential of lactic acid bacteria and Bacillus spp. in a bio-detoxification strategy for mycotoxin contaminated wheat grains. Applied Microbiology, 4(1), 96–111. https://doi.org/10.3390/applmicrobiol4010007
Streule, S., Freimüller Leischtfeld, S., Galler, M., Motzer, D., Poulose-Züst, M., & Miescher Schwenninger, S. (2023). Variations in Ecuadorian cocoa fermentation and drying at two locations : implications for quality and sensory. Foods, 13(1), 137. https://doi.org/10.3390/foods13010137
Ogunremi, O. R., Freimüller Leischtfeld, S., Mischler, S., & Miescher Schwenninger, S. (2022). Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage. Food Bioscience, 49(101648). https://doi.org/10.1016/j.fbio.2022.101648
Streule, S., Freimüller Leischtfeld, S., Galler, M., & Miescher Schwenninger, S. (2022). Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador. Heliyon, 8(6), e09628. https://doi.org/10.1016/j.heliyon.2022.e09628
Ogunremi, O. R., Freimüller Leischtfeld, S., & Miescher Schwenninger, S. (2022). MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage. International Journal of Food Microbiology, 366(109563). https://doi.org/10.1016/j.ijfoodmicro.2022.109563
Müller, D. C., Nguyen, H., Li, Q., Schönlechner, R., Miescher Schwenninger, S., Wismer, W., & Gänzle, M. (2021). Enzymatic and microbial conversions to achieve sugar reduction in bread. Food Research International, 143(110296). https://doi.org/10.1016/j.foodres.2021.110296
Müller, D. C., Mischler, S., Schönlechner, R., & Miescher Schwenninger, S. (2021). Multiple techno-functional characteristics of Leuconostoc and their potential in sourdough fermentations. Microorganisms, 9(8), 1633. https://doi.org/10.3390/microorganisms9081633
Müller, D., Stöppelmann, F., Kinner, M., Gantenbein-Demarchi, C., & Miescher Schwenninger, S. (2020). Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cereals. Cereal Technology (Getreidetechnologie), 2020(1), 4–11.
Romanens, E., Pedan, V., Meile, L., & Miescher Schwenninger, S. (2020). Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality. Plos One, 15(10), e0239365. https://doi.org/10.1371/journal.pone.0239365
Romanens, E., Freimüller Leischtfeld, S., Volland, A., Stevens, M., Krähenmann, U., Isele, D., Fischer, B., Meile, L., & Miescher Schwenninger, S. (2019). Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation. International Journal of Food Microbiology, 290, 262–272. https://doi.org/10.1016/j.ijfoodmicro.2018.10.001
Romanens, E., Näf, R., Lobmaier, T., Pedan, V., Freimüller Leischtfeld, S., Meile, L., & Miescher Schwenninger, S. (2018). A lab-scale model system for cocoa bean fermentation. Applied Microbiology and Biotechnology, 102(7), 3349–3362. https://doi.org/10.1007/s00253-018-8835-6
Miescher Schwenninger, S., Freimüller Leischtfeld, S., & Gantenbein-Demarchi, C. (2016). High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS. Letters in Applied Microbiology. https://doi.org/10.1111/lam.12621
Schwendimann, L. M., Kauf, P., Fieseler, L., Gantenbein-Demarchi, C., & Miescher Schwenninger, S. (2015). Development of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentation. Journal of Microbiological Methods, 115, 94–99. https://doi.org/10.1016/j.mimet.2015.05.022
Saxer, S., Miescher Schwenninger, S., & Lacroix, C. (2013). Characterization of the microflora of industrial Mexican cheeses produced without added chemical preservatives. LWT - Food Science and Technology, 53(1), 314–320. https://doi.org/10.1016/j.lwt.2013.01.016

Schriftliche Konferenzbeiträge, peer-reviewed

Müller, D., Schipali, S., Näf, P., Kinner, M., Miescher Schwenninger, S., & Schönlechner, R. (2022). Potential of a techno-functional sourdough and its application in sugar-reduced soft buns [Conference paper]. Fermentation, 8(2), 42. https://doi.org/10.3390/fermentation8020042

Weitere Publikationen

André, A., Hecht, K., Mischler, S., Buller, R., Chetschik, I., Miescher Schwenninger, S., & Müller, N. (2024, November 4). A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme. 11th Symposium on Recent Advances in Food Analysis (RAFA), Prague, Czech Republic, 5-8 November 2024.
Streule, S., Freimüller Leischtfeld, S., Galler, M., & Miescher Schwenninger, S. (2022). Cocoa post-harvest process practices on a small-farm level in Ecuador. Choco Tec, Cologne, Germany, 13-15 December 2022.
Chetschik, I., Chatelain, K., Keller, R., Miescher Schwenninger, S., Trachsel, S., & Walder, T. (2022). Cocoa in numbers : from data to knowledge. Transfer English Edition, 2022(2), 16. https://doi.org/10.21256/zhaw-27413
Chatelain, K., André, A., Freimüller Leischtfeld, S., Schneider, M., Wick, S., Keller, R., Trachsel, S., Waldner, T., Vorburger, R., Miescher Schwenninger, S., & Chetschik, I. (2022, June 2). Cocoa in numbers : from data to knowledge. 10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.
Freimüller Leischtfeld, S., & Miescher Schwenninger, S. (2020). Bread relevant moulds. Baking+Biscuit International, 2020(2), 40–43.
Chetschik, I., Chatelain, K., Miescher Schwenninger, S., Stucki, M., Trachsel, S., Wick, S., Vorburger, R., Schneider, M., Bratschi, T., & Hühn, T. (2019). Cocoa in numbers : from data to knowledge. 8. Round Table Cocoa, Hamburg, 13 - 14. Juni 2019.
Beck, B., Freimüller Leischtfeld, S., Opitz, S., Yeretzian, C., & Miescher Schwenninger, S. (2019). Exploring the impact of spontaneous wet fermentation on microbiota and coffee quality [Conference poster]. Cocotea2019 Book of Abstracts - Posters, 30. https://www.cocotea2019.com/app/download/12646324787/Cocotea2019+Book+Of+Abstracts+-+Posters.PDF?t=1563552975
Romanens, E., Näf, R., Lobmaier, T., Meile, L., & Miescher Schwenninger, S. (2016). A lab-scale model system for cocoa bean fermentation. International Conference on Food Microbiology, Birmingham, United Kingdom, 8-10 August 2016.
Miescher Schwenninger, S. (2016). Natürliche Haltbarmachung von Backwaren. GRÄSERLANDexpress, 8.
Mischler, S., Kinner, M., Wolter, A., Kleinert, M., Gantenbein-Demarchi, C., & Miescher Schwenninger, S. (2015). Screening for β-D-glucan producing lactic acid bacteria isolated from environmental sources. VIth Sourdough and Cereal Fermentation Symposium, Nantes, France, 30 September - 2 October 2015.
Fieseler, L., Gantenbein-Demarchi, C., Miescher Schwenninger, S., Kuhn, R., & Kleinert, M. (2013). Rope in bread : a critical challenge for the bakery industry. 4th MoniQA International Conference, Budapest, Hungary, 26 February - 1 March 2013.
Sych, J. M., Kinner, M., Popp, M., Miescher Schwenninger, S., Bongartz, A., & Kleinert, M. (2013, November 14). Guiding the development of multi-functional ingredients for bakery products : an overview. Wädenswiler Lebensmitteltagung: Nachhaltigkeit und Energie in der Lebensmittelkette, Wädenswil, 14. November 2013.
Miescher Schwenninger, S., & Meile, L. (2011). Natürliche Konservierung fürs Joghurt. Alimenta, 2011(12), 34–35. https://doi.org/10.21256/zhaw-4735

Mündliche Konferenzbeiträge und Abstracts

André, A., Hecht, K., Mischler, S., Freimüller Leischtfeld, S., Kinner, M., Stäheli, L., Kerhanaj, F., Buller, R., Miescher Schwenninger, S., Chetschik, I., & Müller, N. (2023, October 6). Eine biologische Strategie zur Reduzierung des Zearalenongehalts in infizierten Weizenkörnern. 9. D-A-CH-Tagung für angewandte Getreidewissenschaften, Detmold, Deutschland, 5.-6. Oktober 2023.
André, A., Freimüller Leischtfeld, S., Mischler, S., Hecht, K., Stäheli, L., Rüegg, R., Kinner, M., Buller, R., Chetschik, I., Miescher Schwenninger, S., & Müller, N. (2022, July 7). Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain. 20th ICC Conference, Vienna, Austria, 5-7 July 2022.
Streule, S., Freimüller Leischtfeld, S., & Miescher Schwenninger, S. (2022, June 3). Erfahrungsbericht aus Ecuador : Einblick in gängige traditionelle Fermentations- und Trocknungspraktiken auf Kleinbauern-Ebene. 10. Runder Tisch Kakao, Hamburg, Deutschland, 2.-3. Juni 2022.
Müller, D., & Miescher Schwenninger, S. (2019, May 22). «Measures to Combat Food Loss» : wie Müllereinebenprodukte erfolgreich in der Nahrungsmittelkette integriert werden können. GDL Forum Sauerteig VI, Minden, 20.-22. Mai 2019.
Müller, D., & Miescher Schwenninger, S. (2019, April 25). An approach to reducing food loss : how by-products of the milling industries can be successfully integrated in the food chain. 19th ICC Conference, Vienna, Austria, 24-25 April 2019.
Gantenbein-Demarchi, C., Glinski-Häfeli, D., & Miescher Schwenninger, S. (2015, November 24). Breite und komplexe anti-Listeria Aktivität bei Milchsäurebakterien isoliert aus Fleisch und Fisch. Forum Rohwurst und Rohschinken II - Symposium, Stuttgart, Deutschland, 24. November 2015.
Meile, L., Gantenbein-Demarchi, C., Freimüller Leischtfeld, S., Bärtschi, K., Romanens, E., & Miescher Schwenninger, S. (2014). Development of a lab-scale model system for the cocoa bean fermentation. Choco Tec 2014 - Der Schokoladenkongress Des Jahres, Köln, Deutschland, 9.-11. Dezember 2014.
Gantenbein-Demarchi, C., Schwendimann, L., & Miescher Schwenninger, S. (2014). Development of a quantitative real-time PCR approach to monitor adjunct cultures during cocoa bean fermentation. 7. Symposium: Schnellmethoden Und Automatisierung in Der Lebensmittel‐Mikrobiologie, Lemgo, Germany, 1-2 July 2014.
Gantenbein-Demarchi, C., Haefeli, D., & Miescher Schwenninger, S. (2014). Broad and complex anti-Listeria activity among meat and fish isolates of lactic acid bacteria. 2nd International Symposium on Fermented Meat, Valencia, Spain, 20-23 October 2014.
Lacroix, C., Sych, J. M., Miescher Schwenninger, S., & Kleinert, M. (2014). Novel bio-ingredient containing folate and B12 by fermentation of co-cultures of lactic acid bacteria and propionibacteria for use in bakery products. 3rd International Vitamin Conference (IVC), Washington DC, USA, 12-15 May 2014.
Sych, J. M., Miescher Schwenninger, S., Grattepanche, F., Kinner, M., Kleinert, M., & Lacroix, C. (2013). Development of multifunctional bakery bio-ingredients containing two important vitamins, folate and B12. IUNS International Congress of Nutrition (ICN) 2013, Granada, Spain, 15-20 September 2013.
Rossignoli, P. A., Kroslakova, I., Gantenbein-Demarchi, C., Fenske, L., Freimüller Leischtfeld, S., & Miescher Schwenninger, S. (2013). Comparative characterization of the dominant microflora of coca bean fermentation in Alto Beni (Bolivia) and Mato Grosso (Brazil) using MALDI-TOF MS. 2nd International Congress on Cocoa, Coffee and Tea (CoCoTea 2013), Naples, Italy, 9-11 October 2013.
Lacroix, C., Sych, J. M., Miescher Schwenninger, S., & Kleinert, M. (2012). Multifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteria. 5th International Symposium Sourdough, Helsinki, Finland, 10-12 October 2012.
Hinderling, C., Kroslakova, I., Gantenbein-Demarchi, C., Freimüller Leischtfeld, S., Delueg, S., Miescher Schwenninger, S., & Fieseler, L. (2012). Development of an efficient strategy for the identification of the dominant microflora of cocoa fermentation. 1st Swiss International Congress on Industrial Microbiology (MICROSCON), Olten, Switzerland, 16-17 October 2012.
Sych, J. M., Grattepanche, F., Miescher Schwenninger, S., Kinner, M., & Lacroix, K. (2012). Neuartige multifunktionale Inhaltsstoffe um Backwaren mit Folat und Vitamin B12 anzureichern. 49. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, München, Deutschland, 14.-16. März 2012.

Publikationen vor Tätigkeit an der ZHAW

Grattepanche, F., Miescher Schwenninger, S., Meile, L., and Lacroix, C. 2008. Recent developments in cheese cultures with protective and probiotic functionalities. Lait 88: 421-444.
Hugenschmidt, S., Miescher Schwenninger, S., and Lacroix, C. 2010. Screening of a natural biodiversity of lactic and propionic acid bacteria for folate and vitamin B12 production in supplemented whey permeate. Int. Dairy J. 20: 852-857.
Hugenschmidt, S., Miescher Schwenninger, S., and Lacroix, C. 2010. Concurrent high production of natural folate and vitamin B12 using a co-culture process with Lactobacillus plantarum SM39 and Propionibacterium freudenreichii DF13. Proc. Biochem. 46: 1063-1070.
Meile, L., Niederer, B., Baumann. A., Miescher Schwenninger, S. 2005. Mikroorganismen als Lebensmittelzusätze: Starterkulturen, Schutzkulturen und Probiotika. Mitt. Lebensmittelunters. Hyg. 96: 3-14.
Meile, L., Dasen, G., Miescher, S., Stierli, M., Teuber, M. 1999. Classification of propionic acid bacteria and approaches to applied genetics. Lait 79: 71-78.
Miescher Schwenninger, S., Lacroix, C., Truttmann, S., Spörndli, C., Niederer, B., Mattig, C., Berger, C., Bommer, D., and Meile, L. 2008. Production and characterization of low-molecular weight antifungal metabolites of a protective Lactobacillus/Propionibacterium co-culture. J. Food Prot. 71: 2481-2487.
Miescher Schwenninger, S., von Ah, U., Niederer B., Teuber, M., Meile, L. 2005. Detection of antifungal properties in Lactobacillus paracasei subsp. paracasei SM20, SM29, and SM63 and molecular typing of the strains. J. Food Prot. 68: 111-119.
Miescher Schwenninger, S., Meile, L. 2004. A mixed culture of Propionibacterium jensenii and Lactobacillus paracasei subsp. paracasei inhibits food spoilage yeasts. System. Appl. Microbiol. 27: 229-237.
Miescher, S., Stierli, M. P., Teuber, M., Meile, L. 2000. Propionicin SM1, a bacteriocin from Propionibacterium jensenii DF1: Isolation and characterization of the protein and its gene. System. Appl. Microbiol. 23: 174-184.
Miescher, S. 1999. Antimicrobial and autolytic systems of dairy propionibacteria. Diss. ETH No. 13486. ETH Zürich.
Roth, E., Miescher Schwenninger, S., Eugster-Meier, E., and Lacroix C. 2011. Facultative anaerobic halophilic and alkaliphilic bacteria isolated from a natural smear ecosystem inhibit Listeria growth in early ripening stages. Int. J. Food Microbiol. 147:26-32.
Roth, E., Miescher Schwenninger, S., Hasler, M., Eugster-Meier, E., and Lacroix., C. 2010. Population dynamics of two antilisterial cheese surface cosortia reveaeld by temporal temperature gradient gel electrophoresis. BMC Microbiol. 10: 74.
Van Luijk, N., Stierli, M. P., Miescher Schwenninger, S., Hervé, C., Dasen, G., Jore, J. P. M., Pouwels, P. H., van der Werf, M. J., Teuber, M., Meile, L. 2002. Genetics and molecular biology of propionibacteria. Review Article. Lait 82: 45-57.
Hugenschmidt, S., Miescher Schwenninger, S., Lacroix, C. 2010. Process for the preparation of a fermentation broth. Europäisches Patent EP2376644).
Miescher Schwenninger, S., Meile, L. 2001. Novel biological system with antimicrobial activities for the use as natural preservation system. Europäisches Patent EP1442113.
Miescher Schwenninger, S. und Meile, L. 2011. Natürliche Konservierung furs Joghurt. Alimenta 12/2011.
Miescher Schwenninger, S., Meile, L., and Lacroix. L. 2011. Antifungal lactic acid bacteria and propionibacteria for food biopreservation. In: Lacroix, C. (ed.) Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Woodhead Publishing, Cambridge, United Kingdom.
Miescher Schwenninger, S. 2009. Biokonservierung – neue Möglichkeiten der Lebensmittelkonservierung. In: Schärer-Züblin, E.V. (Hrsg.) Forschung und Ernährung – ein Dialog. Fondation Alimentarium Wiley-Blackwell, Weinheim, Deutschland.
Miescher Schwenninger, S. 2002. Thema Lebensmittelbiotechnologie: Natürliche Lebensmittelkonservierung mit Bakteriozinen & Co. Bio World, 1-2002.
Miescher Schwenninger, S. 2002. Buchbesprechung: Encyclopedia of Food Mycotoxins (Weidenbörner, M., Springer Verlag. Bio World, 1-2002.)
Miescher, S. 2000. Thema Lebensmittelbiotechnologie: Aromatische Löcher sind nur der Anfang. Bio World, 5-2000: 12-14.

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