معرفی
Markus Schuppler is an Adjunct Professor at ETH Zürich's Department of Health Sciences and Technology, affiliated with the Institute of Food, Nutrition and Health and the Laboratory of Food Microbiology. His research focuses on food microbiology, bacterial pathogenesis, and microbial ecology, with a particular emphasis on Listeria monocytogenes, L-form bacteria, and cheese microbiology. He also explores antimicrobial resistance mechanisms and the application of plasma technology in food safety.
Teaching: He teaches courses such as Microbiology (752-4001-AAL), Experimental Food Microbiology (752-4007-00L), and Molecular Biology of Foodborne Pathogens (752-4009-00L).
Research Interests: Schuppler’s work delves into bacterial survival strategies, including L-form conversion and interactions with phages/amoebae, as well as the microbial diversity in food products like cheese. His studies also address the impact of environmental factors on microbial communities and the development of diagnostic tools for foodborne pathogens.
Key Projects: His lab investigates plasma-based decontamination methods for seeds and the role of microbial communities in algal cultivation. He has contributed to understanding antibiotic resistance in persistent bacterial forms and the ecological dynamics of foodborne pathogens.
Labs/Teams: Active in the Laboratory of Food Microbiology, he collaborates on interdisciplinary projects involving food safety, microbial ecology, and biomedical applications.
