Marc Stevens

Background

About Marc Stevens

Marc Stevens is a senior scientist at the Institute for Food Safety and Hygiene, University of Zurich, since 2017. Marc Stevens studied biology at the RWTH Aachen, Germany, with a major in microbiology, receiving his diploma degree in 2001. Thereafter he went to Wageningen UR to complete a PhD at the Microbiology department under supervision of Prof. Dr. Willem de Vos and Prof. Dr. Michiel Kleerebezem. He performed his research at NIZO Food Research in a project of the Dutch food-institute WCFS, now TIFN. In his PhD thesis he focused on the response of the lactic acid bacterium Lactobacillus plantarum to environmental conditions using various genetic and molecular tools. From 2008 to 2017 he worked at the Laboratory for Food Biotechnology ETH Zurich where he build a research group on genomics of food-associated bacteria. Since 2017 he is a senior scientist at the Institute for Food Safety at the university of Zurich, where he is responsible for the functional genomics activities of the institute. His research resulted in > 100 scientific publications. Topics of research- Bacterial evolution - Frequency of antibiotic resistance genes in food-associated microorganisms - Genomics of food-associated microorganisms