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Laboratory Of Food Biotechnology

Laboratory of Food Biotechnology

Our focus is to study and develop microbes that are useful for food and gut health. We combine screening and fundamental characterization with functional and mechanistic studies to study microbes from the environment, food and gut ecosystems. In addition, innovative bioprocessing technologies are also developed. The role and functions of the human gut microbiota, bacteria and artificial consortia on host health and their response to food and nutritional components are investigated using integrated multi-scale in vitro and in vivo strategies.​



Laura Nyström appointed as Associate Professor of Food Biochemistry

At its meeting of 28/29 September 2016 the ETH Board has promoted Prof. Laura Nyström, currently Tenure Track Assistant Professor at ETH Zurich, to Associate Professor of Food Biochemistry. Read more 


Reorganisation of women professors’ group at ETH Zurich

The Women Professors Forum at ETH Zurich (WPF) has appointed new chairs of the organisation: Prof. Janet Hering of the Department of Environmental Systems Sciences and Prof. Viola Vogel of the Department of Health Sciences and Technology. Read more 


Inaugural lecture Katrien De Bock, 13 April 2016

Prof. Katrien De Bock will give her inaugural lecture on 13 April 2016 at 17:15, Audimax (HG F 30), main building. Read more 


Master's Graduation Ceremony 18 March 2016

The Master's Graduation Ceremony of the study programs Agricultural Science and Food Science will take place on Friday, 18 March 2016. Read more 

Open Positions

There is currently one PhD Position available: Evolutionary engineering of Food-associated Microorganism

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Recent Publications

Bifidobacterium thermophilum RBL67 impacts on growth and virulence gene expression of Salmonella enterica subsp. enterica serovar Typhimurium.
Sabine A. Tanner, Christophe Chassard, Eugenia Rigozzi, Christophe Lacroix, and Marc J.A. Stevens
BMC Microbiology, (2016) London: BioMed Central.
Effect of the lower ligand precursors on vitamin B12 production by food-grade Propionibacteria.
Bhawani Chamlagain, Paulina Deptula, Minnamari Edelmann, Susanna Kariluoto, Franck Grattepanche, Christophe Lacroix, Pekka Varmanen, and Vieno Piironen
LWT - Food Science and Technology, (2016) Amsterdam: Elsevier.
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