Sophie Zuber

Nestlé Research Center
Lausanne Switzerland

Biographical Sketch: Sophie Zuber works as Food Safety Microbiologist at the Nestlé Research Centre, based in Lausanne, Switzerland. She received her PhD in microbiology from the Department of Genetics, University of Melbourne, Australia. In her current position, her principal responsibilities include providing scientific advice and guidance on possible risks of viruses in the food chain and developing risk management strategies in this field. In this context Sophie Zuber has published peer-reviewed publications focusing on the effects of treatments used in food processing on viruses.

Papers:
Effect of Processing Technologies to Control Viruses in Foods
T7-03 Inactivation of MS2 Bacteriophage, Murine Norovirus-1, Salmonella spp., and Enterococcus faecium on Strawberries by Using Gaseous Ozone
T7-05 Application of UV-C Light Processing on Fresh and Frozen Strawberries, Raspberries, and Blueberries to Compare the Inactivation of Viral and Bacterial Pathogens and Their Surrogates