Dr. Gänzle has established a research program relating to ecology, metabolism, and physiology of bacteria in food. This knowledge is employed to improve the control of bacteria in animal production, food production and storage. His laboratory has a unique ability to link fundamental aspects of bacterial genomics, physiology and metabolism to feed and food applications. The research program encompasses aspects related to animal production, food safety and food fermentations and thus provides solutions “from farm to fork to function”. The depth and breadth of the research program allows harnessing of synergies as solutions to the control of fermentation organisms and control of pathogens are often comparable. Key contributions relate to the ecology of cereal fermentations, the characterization of enzymes and bacterial metabolites that influence the quality of fermented foods or the efficacy of probiotic bacteria, non-thermal preservation methods, particularly high hydrostatic pressure, and the improved understanding of the persistence of pathogenic microorganisms in food. International collaboration with experts in process engineering, analytical chemistry, biophysics, bioinformatics, and animal science strongly contribute to the success of the research
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