Susanne Knøchel

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Professor, Food Microbiology, Fermentation and Gut Health 

Primary fields of research

• Food- and waterborne bacteria important for human health or food quality.
• Microbial ecology of foods.
• Predicting the growth, stress response and survival of microorganisms.
• Cross-resistance phenomena in foodborne bacteria and the implications for food preservation.
• Interactions between starter cultures and foodborne pathogens.
• Food preservation technologies, HACCP and risk assessment.
• Use of genomics, proteomics and metabolomics for the study of physiological responses to preservation.
• Developments in hygiene and sanitation in the food and health sector.
• Biofilm and adhesion mechanisms.
• Hygiene and disinfection in food production and food service.
• Hygienic reuse of water.

Teaching

 

Lecturing on pathogens and spoilage microorganisms in food processing in several master level courses