Susanne Knøchel

Susanne Knøchel


Professor, Food Microbiology, Fermentation and Gut Health 

Primary fields of research

  • Food- and waterborne bacteria important for human health or food quality.
  • Microbial ecology of foods.
  • Predicting the growth, stress response and survival of microorganisms.
  • Cross-resistance phenomena in foodborne bacteria and the implications for food preservation.
  • Interactions between starter cultures and foodborne pathogens.
  • Food preservation technologies, HACCP and risk assessment.
  • Use of genomics, proteomics and metabolomics for the study of physiological responses to preservation.
  • Developments in hygiene and sanitation in the food and health sector.
  • Biofilm and adhesion mechanisms.
  • Hygiene and disinfection in food production and food service.
  • Hygienic reuse of water.



Lecturing on pathogens and spoilage microorganisms in food processing in several master level courses 

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