About
Leo Meile is an Adjunct Professor at ETH Zurich's Department of Health Sciences and Technology, specializing in food biotechnology. His research encompasses food microbiology, fermentation technology, probiotic safety, and antimicrobial resistance in food systems.
Research areas:
- Microbial ecology of fermented dairy products
- Biogenic amine formation in fermented foods
- Antifungal cultures for food preservation
He has published extensively on traditional fermentation processes across Africa and Europe and contributed to safety assessments of dairy microorganisms. His work supports the ETH spin-off PharmaBiome.
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