Prof. Dr. Martin Loessner

Martin J. Loessner is Full Professor of Food Microbiology at the Institute of Food, Nutrition and Health of ETH Zurich, Switzerland, since 2003.

Martin Loessner studied Biology at the Albert-Ludwigs-University of Freiburg, Germany. After graduating with a MSc in Biology from Wayne State University, Michigan, USA, he obtained his PhD in 1991 from the Technical University of Munich. He continued as a postdoctoral fellow and Research Assistant Professor at the Technical University of Munich, and was a visiting Researcher at the University of Nottingham, UK, and the Ben-Gurion-University, Israel. After completing the Habilitation degree, Martin Loessner was appointed Privatdozent (Assistant Prof. with Tenure) for Microbiology at the Technical University of Munich.

Following a sabbatical as visiting Research-Professor at the University of California, Berkeley, Martin Loessner accepted the offer for a full Professorship in Food Microbiology at the Federal Institute of Technology (ETH) Zurich.

The research work in Martin Loessner-s group is focussed on foodborne pathogens and their specific bacteriophages. Basic molecular biology research is used to derive novel and innovative applications for the detection and control of unwanted bacteria such as Listeria monocytogenes, Staphylococcus aureus, and others. Recombinant proteins are designed for labeling and immobilization of bacterial cells; and genetic engineering is used as a tool for improvement of cultures towards safer food products. This work has received several awards and prizes. The group is closely collaborating with a number of research groups, and has fruitful contacts with partners from the diagnostic and food industry.