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

Work at ZHAW

Position

Head Food Biotechnology Research Group and Lecturer

Focus

• Tailored fermentation processes and functional microbial food cultures in a sustainable food production
• Functional cultures for food
• Fermentation processes using plant-based raw materials
• Cocoa post-harvest processing

Teaching

• Bachelor Studies Food Technology
• Bachelor Studies Applied Digital Life Sciences
• Master of Science in Life Sciences - Food and Beverage Innovation
• Master of Science in Preneurship for Regenerative Food Systems

Experience

• Head Food Biotechnology Research Group at Institute for Food and Beverage Innovation
  ZHAW Waedenswil
  01 / 2018 - today
• Lecturer at Institute for Food and Beverage Innovation
  ZHAW Waedenswil
  01 / 2011 - today
• External lecturer at Laboratory of Food Biotechnology
  ETH Zurich
  09 / 2011 - 02 / 2014
• Lecturer at Laboratory of Food Biotechnology
  ETH Zurich
  10 / 2006 - 12 / 2010
• Senior Researcher at Laboratory of Food Biotechnolgy
  ETH Zurich
  07 / 2003 - 12 / 2010
• Post Doc at Laboratory of Food Biotechnology
  ETH Zürich
  04 / 2003 - 06 / 2003
• Post Doc at Laboratory of Food Microbiology
  ETH Zurich
  01 / 2000 - 03 / 2003
• PhD Student at Laboratory of Food Microbiology
  ETH Zurich
  05 / 1996 - 12 / 1999

Education and Continuing education

Education

• PhD sc. techn. ETH / Food Microbiology
  ETH Zurich
  04 / 1996 - 12 / 1999
• Dipl. Food Engineer ETH / Food Science
  ETH Zurich
  10 / 1990 - 03 / 1996

Continuing Education

• mentoring fff
  ZHAW
  2014
• Teaching Certificate in Food Science
  ETH Zurich
  2007

Network

ORCID digital identifier

ORCID ID: 0000-0003-3944-0751

Social media

LinkedIn

Projects

• Bacillus spp. as promising microbial candidates forthe bio-valorisation of pulses for meat alternatives / Project leader / ongoing
• Microbial reduction of zearalenone, a grain-relevant mycotoxin / Project leader / completed
• Innovative application of bio-processing for nutritionally enhanced and minimally processed animal-free food products / Project leader / completed
• Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate / Project leader / completed
• CREATE – Microorganisms to foster pulses-based healthy food / Project leader / completed
• Plant-based meat analogues produced by innovative pre-processing and extrusion (PlantEAT) / Project leader / completed
• Cocoa in Numbers – from data to knowledge / Co-project leader / completed
• Post-harvesting of cocoa in Ecuador: Set-up of farmers' and suppliers' trainings / Project leader / completed
• AFBioPro - Prozesstechnologische Optimierung von Schutzkulturen / Deputy project leader / completed
• Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Co-project leader / completed
• InnoBUN - Development and application of a multifunctional sourdough in buns / Project leader / completed
• BREADMOD – Set-up of a Collection of bakery relevant moulds / Project leader / completed
• Optimization of the post-harvest process of cocoa beans in Ecuador / Project leader / completed
• Bio-protection of meat and fish products (LISTprotect) / Project leader / completed
• Breakfast cereals by extrusion of fermented milling by-products / Project leader / completed
• MycoTOF – Determining mycotoxigenic molds and mycotoxins / Project leader / completed
• Development of antifungal protective cultures for cocoa bean fermentation / Project leader / completed
• Setting-up the methodology for identification and characterization of the dominant microflora of cocoa bean fermentation / Project leader / completed
• Analysis for rapid and efficient identification of microorganisms in complex systems with cocoa bean fermentation as an example / Project leader / completed

Publications before appointment at the 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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