Delete search term

Header

Main navigation

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

Prof. Dr. Susanne Miescher Schwenninger

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

ZHAW School of Life Sciences and Facility Management
Research Group for Food Biotechnology

8820 Wädenswil

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

Work at ZHAW

Position

Head Food Biotechnology Research Group and Lecturer

Focus

Teaching

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

Membership of networks

Social media

LinkedIn

Projects

Publications

Articles in scientific journal, peer-reviewed
Conference contributions, peer-reviewed
Other publications
Oral conference contributions and abstracts

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.