Marcel Zwietering

After finishing his study in Biotechnology at Wageningen University in 1987 Marcel Zwietering started working in the Food Process Engineering group at the same university. In 1993 he received his Ph.D. (with distinction, <5% of the theses) on a thesis with the title ‘Modeling of the microbial quality of food’. He continued in the same group as assistant and later associate professor. His research was focussed mainly at quantitative microbiology and risk assessment. In 1995 he spent a sabbatical half year in the Unilever research lab in Colworth House, UK. In 1998 he moved to the research lab of Danone, Le Plessis Robinson in France, where he worked until 2002 on quality control of starter cultures, investigation of the symbiosis, metabolic flux analysis, and quantitative risk assessment. Since January 2003 he is professor in Food Microbiology at Wageningen University. Within this chair research subjects in the domain of food safety management, risk analysis, fermentation, detection and hygiene, eco-physiology and functional genomics are investigated. Education goes from basic food microbiology BSc courses, to MSc courses in Advanced Food Microbiology, Food Fermentation, Advanced Fermentation, Food Safety Risk Assessment and Food Safety Management. The chair is also involved in contributions to courses in risk communication and life sciences for social scientists. Furthermore, there are several PhD courses. There is a distance BSc course given for the NTU University in Singapore and a distance learning international MSc food technology program is running. Additionally, together with the Toxicology section a Food Safety MOOC has been developed that has received a large international audience.
https://orcid.org/0000-0003-2704-5690

Supervisor of the Doctoral Candidate 2's Project, the Doctoral Candidate 3's Project, and the Doctoral Candidate R's Project.