Ulrike Zitz

Ulrike Zitz is a Lecturer at the Department of Food Science and Technology, within the Department of Biotechnology and Food Sciences at the University of Natural Resources and Life Sciences, Vienna (BOKU). She has been an active academic since at least 2003 and continues to contribute to research and education in food science, particularly in food microbiology and quality assurance.

Her research interests focus on method validation, food microbiology, biostatistics, quality management, and analytical methods in food science. She has pioneered work in validating cultural and chemical methods for food analysis, with a strong emphasis on dairy products, fermented foods, and contamination prevention. Her work bridges laboratory science with industrial application, ensuring reliable and standardized testing procedures.

The recent scholarly outputs highlight a strong trend in dairy microbiology, especially concerning propionic acid bacteria and Clostridium spores in raw milk, their impact on cheese spoilage, and strategies for detection and prevention. Her publications also reflect international collaboration and focus on food safety in both industrial and traditional food systems (e.g., Cambodian fermented foods). Methodological rigor and practical application are central themes across her work.

• BOKU, Georg Haberhauer-Administration Award 2022; 3. Platz (Team DLWT, anteilig); "Digitale Abwicklung und Dokumentation der Allgemeinen und der IT-Sicherheitsunterweisung am DLWT"

Ulrike Zitz has contributed extensively to academic advising through conference presentations and collaborative research. While no formal supervisees are listed, she has mentored through co-authorship and team-based research. Her work is supported by institutional recognition and ongoing participation in national and international scientific forums. She is associated with research groups focusing on food safety, microbial analysis, and quality systems, though no formal lab or team name is specified.