Research

Major research subjects of the Loessner group are microbial pathogens in food, and the corresponding bacteriophages. We conduct fundamental research to develop new, cutting-edge methods for the detection and control of bacterial pathogens such as Listeria monocytogenes, Staphylococcus aureus and Clostridium perfringens. Current topics are recombinant proteins for tagging and immobilization of bacterial cells, as well as the construction and use of genetically engineered microorganisms in manufacture and preservation of food. These research projects have repeatedly been funded and awarded  by Swiss National Science Foundation, ETH and other funding agencies. Besides the close collaboration with international research partners, good contacts to food-processing and diagnostic industry have also been established.