Marcel Zwietering, Wageningen University, The Netherlands
After finishing his study in Biotechnology at Wageningen University in 1987 (cum laude) Marcel Zwietering started working in the Food Process Engineering group at the same university. In 1993 he received his Ph.D. on a thesis with the title ‘Modeling of the microbial quality of food’ (cum laude). He continued in the same group as assistant and later associate professor. His research was focussed mainly at quantitative microbiology and risk assessment. In 1995 he did spent a sabbatical half year in the Unilever research lab in Colworth House, UK.
In 1998 he moved to the research lab of Danone, Le Plessis Robinson in France, where he worked on quality control of starter cultures, investigation of the symbiosis, metabolic flux analysis, and quantitative risk assessment.
Since January 2003 he is professor in Food Microbiology at Wageningen University. Within this chair research subjects in the domain of food safety management, risk analysis, fermentation, detection and hygiene, eco-physiology and functional genomics are investigated.
Marcel is editor of the International Journal of Food Microbiology and member of the editorial board of the Journal of Food Protection and International Journal of Microbiology.
He is member of the scientific board of the Dutch society of microbiology, board of the food microbiology section of this society, ILSI risk analysis in microbiology task force, and the advisory board of the Centre of Infectious Diseases.
He is regularly invited for international expert consultations for the FAO/WHO (JEMRA, Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment) European Food Safety Authority (EFSA), and Codex working groups.
In 2005 he was elected as member of the International Commission on Microbiological Specifications for Foods (ICMSF) and in 2006 he was appointed in the Dutch Health Council.
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