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

Work at ZHAW

Position

Head Food Biotechnology Research Group and Lecturer

Projects

• BioDeTox - Microbial reduction of zearalenone, a grain-relevant mycotoxin / Project leader / Project ongoing
• ReFoCus – Innovative application of bio-processing for nutritionally enhanced and minimally processed animal-free food products / Project leader / Project ongoing
• Potential einer Bio-Detoxifizierung von getreiderelevanten Myoktoxinen durch Mikroorganismen / Team member / Project completed
• Bio-Valorisierung von Weizenkleie zur Verbesserung der Verarbeitbarkeit und Endprodukqualität in der Kaltextrusion / Project co-leader / Project completed
• Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate / Project leader / Project completed
• CREATE – Microorganisms to foster pulses-based healthy food / Project leader / Project completed
• Herstellung von veganen Produkten auf Basis von Nebenproduktströmen der Nussverarbeitung / Project co-leader / Project completed
• Biocontrol 2.0 - Machbarkeitsstudie für eine ‘Biocontrol’ von nicht-fermentierten Lebensmitteln / Project leader / Project completed
• InnoYeast - Etablierung und Optimierung eines Herstellungsverfahrens für innovative funktionelle Hefen / Deputy project leader / Project completed
• Plant-based meat analogues produced by innovative pre-processing and extrusion (PlantEAT) / Project leader / Project completed
• Cocoa in Numbers – from data to knowledge / Project co-leader / Project completed
• AFBioPro - Prozesstechnologische Optimierung von Schutzkulturen / Deputy project leader / Project completed
• Post-harvesting of cocoa in Ecuador: Set-up of farmers' and suppliers' trainings / Project leader / Project completed
• Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Project co-leader / Project completed
• CocArom – Cocoa Aroma by Cultures: Einfluss von mikrobiellen Kulturen auf die Aromabildung während der Kakaobohnenfermentation und die Sensorik der Kakaomasse und Schokolade / Project leader / Project completed
• InnoBUN - Development and application of a multifunctional sourdough in buns / Project leader / Project completed
• ProVor – Prototyp Vorteiganalage / Deputy project leader / Project completed
• BREADMOD – Set-up of a Collection of bakery relevant moulds / Project leader / Project completed
• Optimization of the post-harvest process of cocoa beans in Ecuador / Project leader / Project completed
• Bio-protection of meat and fish products (LISTprotect) / Project leader / Project completed
• Breakfast cereals by extrusion of fermented milling by-products / Project leader / Project completed
• MycoTOF -Determining mycotoxigenic molds and mycotoxins / Project leader / Project completed
• Development of antifungal protective cultures for cocoa bean fermentation / Project leader / Project completed
• Setting-up the methodology for identification and characterization of the dominant microflora of cocoa bean fermentation / Project leader / Project completed
• MALDI-TOF MS analysis for rapid and efficient identification of microorganisms in complex systems with cocoa bean fermentation as an example / Project leader / Project completed
• Multifunctional bakery bioingredients / Team member / Project completed

Publications

• Mischler, Sandra; André, Amandine; Freimüller Leischtfeld, Susette; Müller, Nadina; Chetschik, Irene; Miescher Schwenninger, Susanne,

  2024.

  Potential of lactic acid bacteria and Bacillus spp. in a bio-detoxification strategy for mycotoxin contaminated wheat grains.

  Applied Microbiology.

  4(1), pp. 96-111.

  Available from: https://doi.org/10.3390/applmicrobiol4010007

• Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Motzer, Dominik; Poulose-Züst, Monja; Miescher Schwenninger, Susanne,

  2023.

  Variations in Ecuadorian cocoa fermentation and drying at two locations : implications for quality and sensory.

  Foods.

  13(1), pp. 137.

  Available from: https://doi.org/10.3390/foods13010137

• Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Miescher Schwenninger, Susanne,

  2022.

  Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador.

  Heliyon.

  8(6), pp. e09628.

  Available from: https://doi.org/10.1016/j.heliyon.2022.e09628

• Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,

  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).

  Available from: https://doi.org/10.1016/j.ijfoodmicro.2022.109563

• Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Mischler, Sandra; Miescher Schwenninger, Susanne,

  2022.

  Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage.

  Food Bioscience.

  49(101648).

  Available from: https://doi.org/10.1016/j.fbio.2022.101648

• Müller, Denise C.; Mischler, Sandra; Schönlechner, Regine; Miescher Schwenninger, Susanne,

  2021.

  Multiple techno-functional characteristics of Leuconostoc and their potential in sourdough fermentations.

  Microorganisms.

  9(8), pp. 1633.

  Available from: https://doi.org/10.3390/microorganisms9081633

• Müller, Denise Christina; Nguyen, Ha; Li, Qing; Schönlechner, Regine; Miescher Schwenninger, Susanne; Wismer, Wendy; Gänzle, Michael,

  2021.

  Enzymatic and microbial conversions to achieve sugar reduction in bread.

  Food Research International.

  143(110296).

  Available from: https://doi.org/10.1016/j.foodres.2021.110296

• Romanens, Edwina; Pedan, Vasilisa; Meile, Leo; Miescher Schwenninger, Susanne,

  2020.

  Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality.

  PLOS ONE.

  15(10), pp. e0239365.

  Available from: https://doi.org/10.1371/journal.pone.0239365

• Müller, Denise; Stöppelmann, Felix; Kinner, Mathias; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne,

  2020.

  Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cereals.

  Cereal Technology (Getreidetechnologie).

  2020(1), pp. 4-11.

• Romanens, Edwina; Freimüller Leischtfeld, Susette; Volland, Andrea; Stevens, Marc; Krähenmann, Ursina; Isele, Désirée; Fischer, Birgit; Meile, Leo; Miescher Schwenninger, Susanne,

  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, pp. 262-272.

  Available from: https://doi.org/10.1016/j.ijfoodmicro.2018.10.001

• Romanens, Edwina; Näf, Rebecca; Lobmaier, Tobias; Pedan, Vasilisa; Freimüller Leischtfeld, Susette; Meile, Leo; Miescher Schwenninger, Susanne,

  2018.

  A lab-scale model system for cocoa bean fermentation.

  Applied Microbiology and Biotechnology.

  102(7), pp. 3349-3362.

  Available from: https://doi.org/10.1007/s00253-018-8835-6

• Miescher Schwenninger, Susanne; Freimüller Leischtfeld, Susette; Gantenbein-Demarchi, Corinne,

  2016.

  High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS.

  Letters in Applied Microbiology.

  Available from: https://doi.org/10.1111/lam.12621

• Schwendimann, Livia Maya; Kauf, Peter; Fieseler, Lars; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne,

  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, pp. 94-99.

  Available from: https://doi.org/10.1016/j.mimet.2015.05.022

• Saxer, Samuel; Miescher Schwenninger, Susanne; Lacroix, Christophe,

  2013.

  Characterization of the microflora of industrial Mexican cheeses produced without added chemical preservatives.

  LWT - Food Science and Technology.

  53(1), pp. 314-320.

  Available from: https://doi.org/10.1016/j.lwt.2013.01.016

• Müller, Denise; Schipali, Stefanie; Näf, Patrick; Kinner, Mathias; Miescher Schwenninger, Susanne; Schönlechner, Regine,

  2022.

  Potential of a techno-functional sourdough and its application in sugar-reduced soft buns [paper].

  In:

  VIII International Symposium on Sourdough, Bolzano, Italy, 14-17 June 2022.

  MDPI.

  pp. 42.

  Available from: https://doi.org/10.3390/fermentation8020042

• Chetschik, Irene; Chatelain, Karin; Keller, Regula; Miescher Schwenninger, Susanne; Trachsel, Sonja; Walder, Tim,

  2022.

  Cocoa in numbers : from data to knowledge.

  Transfer English edition.

  2022(2), pp. 16.

  Available from: https://doi.org/10.21256/zhaw-27413

• Chatelain, Karin; André, Amandine; Freimüller Leischtfeld, Susette; Schneider, Monika; Wick, Sylvia; Keller, Regula; Trachsel, Sonja; Waldner, Tim; Vorburger, Robert; Miescher Schwenninger, Susanne; Chetschik, Irene,

  2022.

  Cocoa in numbers : from data to knowledge [poster].

  In:

  10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.

• Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Miescher Schwenninger, Susanne,

  2022.

  Cocoa post-harvest process practices on a small-farm level in Ecuador [poster].

  In:

  Choco Tec, Cologne, Germany, 13-15 December 2022.

• Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,

  2020.

  Bread relevant moulds.

  Baking+Biscuit International.

  2020(2), pp. 40-43.

• Chetschik, Irene; Chatelain, Karin; Miescher Schwenninger, Susanne; Stucki, Matthias; Trachsel, Sonja; Wick, Sylvia; Vorburger, Robert; Schneider, Monika; Bratschi, Thomas; Hühn, Tilo,

  2019.

  Cocoa in numbers : from data to knowledge [poster].

  In:

  8. Round Table Cocoa, Hamburg, 13 - 14. Juni 2019.

• Beck, Barbara; Freimüller Leischtfeld, Susette; Opitz, Sebastian; Yeretzian, Chahan; Miescher Schwenninger, Susanne,

  2019.

  Exploring the impact of spontaneous wet fermentation on microbiota and coffee quality [poster].

  In:

  Cocotea2019 Book Of Abstracts - Posters.

  Fifth International Congress on Cocoa Coffee and Tea 2019, Bremen, Germany, 26-28 June 2019.

  pp. 30.

  Available from: https://www.cocotea2019.com/app/download/12646324787/Cocotea2019+Book+Of+Abstracts+-+Posters.PDF?t=1563552975

• Romanens, Edwina; Näf, Rebecca; Lobmaier, Tobias; Meile, Leo; Miescher Schwenninger, Susanne,

  2016.

  A lab-scale model system for cocoa bean fermentation [poster].

  In:

  International Conference on Food Microbiology, Birmingham, United Kingdom, 8-10 August 2016.

• Miescher Schwenninger, Susanne,

  2016.

  Natürliche Haltbarmachung von Backwaren.

  GRÄSERLANDexpress.

  pp. 8.

• Mischler, Sandra; Kinner, Mathias; Wolter, Anika; Kleinert, Michael; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne,

  2015.

  Screening for β-D-glucan producing lactic acid bacteria isolated from environmental sources [poster].

  In:

  VIth Sourdough and Cereal Fermentation Symposium, Nantes, France, 30 September - 2 October 2015.

• Sych, Janice Marie; Kinner, Mathias; Popp, Martin; Miescher Schwenninger, Susanne; Bongartz, Annette; Kleinert, Michael,

  2013.

  Guiding the development of multi-functional ingredients for bakery products : an overview [poster].

  In:

  Wädenswiler Lebensmitteltagung: Nachhaltigkeit und Energie in der Lebensmittelkette, Wädenswil, 14. November 2013.

• Fieseler, Lars; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne; Kuhn, Roger; Kleinert, Michael,

  2013.

  Rope in bread : a critical challenge for the bakery industry [poster].

  In:

  4th MoniQA International Conference, Budapest, Hungary, 26 February - 1 March 2013.

• Miescher Schwenninger, Susanne; Meile, Leo,

  2011.

  Natürliche Konservierung fürs Joghurt.

  Alimenta.

  2011(12), pp. 34-35.

  Available from: https://doi.org/10.21256/zhaw-4735

• André, Amandine; Freimüller Leischtfeld, Susette; Mischler, Sandra; Hecht, Katrin; Stäheli, Luca; Rüegg, Ramona; Kinner, Mathias; Buller, Rebecca; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina,

  2022.

  Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain.

  In:

  20th ICC Conference, Vienna, Austria, 5-7 July 2022.

• Streule, Stefanie; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,

  2022.

  Erfahrungsbericht aus Ecuador : Einblick in gängige traditionelle Fermentations- und Trocknungspraktiken auf Kleinbauern-Ebene.

  In:

  10. Runder Tisch Kakao, Hamburg, Deutschland, 2.-3. Juni 2022.

• Müller, Denise; Miescher Schwenninger, Susanne,

  2019.

  «Measures to Combat Food Loss» : wie Müllereinebenprodukte erfolgreich in der Nahrungsmittelkette integriert werden können.

  In:

  GDL Forum Sauerteig VI, Minden, 20.-22. Mai 2019.

• Müller, Denise; Miescher Schwenninger, Susanne,

  2019.

  An approach to reducing food loss : how by-products of the milling industries can be successfully integrated in the food chain.

  In:

  19th ICC Conference, Vienna, Austria, 24-25 April 2019.

• Gantenbein-Demarchi, Corinne; Glinski-Häfeli, Deborah; Miescher Schwenninger, Susanne,

  2015.

  Breite und komplexe anti-Listeria Aktivität bei Milchsäurebakterien isoliert aus Fleisch und Fisch.

  In:

  Forum Rohwurst und Rohschinken II - Symposium, Stuttgart, Deutschland, 24. November 2015.

  Gesellschaft Deutscher Lebensmitteltechnologen.

• Gantenbein-Demarchi, Corinne; Haefeli, Deborah; Miescher Schwenninger, Susanne,

  2014.

  Broad and complex anti-Listeria activity among meat and fish isolates of lactic acid bacteria.

  In:

  2nd International Symposium on Fermented Meat, Valencia, Spain, 20-23 October 2014.

• Meile, Leo; Gantenbein-Demarchi, Corinne; Freimüller Leischtfeld, Susette; Bärtschi, Katharina; Romanens, Edwina; Miescher Schwenninger, Susanne,

  2014.

  Development of a lab-scale model system for the cocoa bean fermentation.

  In:

  Choco Tec 2014 - der Schokoladenkongress des Jahres, Köln, Deutschland, 9.-11. Dezember 2014.

• Gantenbein-Demarchi, Corinne; Schwendimann, Livia; Miescher Schwenninger, Susanne,

  2014.

  Development of a quantitative real-time PCR approach to monitor adjunct cultures during cocoa bean fermentation.

  In:

  7. Symposium: Schnellmethoden und Automatisierung in der Lebensmittel‐Mikrobiologie, Lemgo, Germany, 1-2 July 2014.

• Lacroix, Christophe; Sych, Janice Marie; Miescher Schwenninger, Susanne; Kleinert, Michael,

  2014.

  Novel bio-ingredient containing folate and B12 by fermentation of co-cultures of lactic acid bacteria and propionibacteria for use in bakery products.

  In:

  3rd International Vitamin Conference (IVC), Washington DC, USA, 12-15 May 2014.

• Rossignoli, Paulo Afonso; Kroslakova, Ivana; Gantenbein-Demarchi, Corinne; Fenske, Linda; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,

  2013.

  Comparative characterization of the dominant microflora of coca bean fermentation in Alto Beni (Bolivia) and Mato Grosso (Brazil) using MALDI-TOF MS.

  In:

  2nd International Congress on Cocoa, Coffee and Tea (CoCoTea 2013), Naples, Italy, 9-11 October 2013.

• Sych, Janice Marie; Miescher Schwenninger, Susanne; Grattepanche, Franck; Kinner, Mathias; Kleinert, Michael; Lacroix, Christiophe,

  2013.

  Development of multifunctional bakery bio-ingredients containing two important vitamins, folate and B12.

  In:

  IUNS International Congress of Nutrition (ICN) 2013, Granada, Spain, 15-20 September 2013.

• Hinderling, Christian; Kroslakova, Ivana; Gantenbein-Demarchi, Corinne; Freimüller Leischtfeld, Susette; Delueg, Stephanie; Miescher Schwenninger, Susanne; Fieseler, Lars,

  2012.

  Development of an efficient strategy for the identification of the dominant microflora of cocoa fermentation.

  In:

  1st Swiss International Congress on Industrial Microbiology (MICROSCON), Olten, Switzerland, 16-17 October 2012.

• Lacroix, Christophe; Sych, Janice Marie; Miescher Schwenninger, Susanne; Kleinert, Michael,

  2012.

  Multifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteria.

  In:

  5th International Symposium Sourdough, Helsinki, Finland, 10-12 October 2012.

• Sych, Janice Marie; Grattepanche, Franck; Miescher Schwenninger, Susanne; Kinner, Mathias; Lacroix, Kleinert,

  2012.

  Neuartige multifunktionale Inhaltsstoffe um Backwaren mit Folat und Vitamin B12 anzureichern.

  In:

  49. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, München, Deutschland, 14.-16. März 2012.

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