Michael Gaenzle, Dr. rer. nat. habil.
Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
- (780) 492-0774
3-18G Agriculture/Forestry Centre
9011 - 116 St NWEdmonton ABT6G 2P5
Area of Study / Keywords
Food Microbiology and Probiotics
Dr. rer. nat. Universität Hohenheim, Stuttgart, Germany
Food Microbiology and Probiotics
Current research projects focus on the functional characterisation of lactic acid bacteria for use as starter cultures, protective cultures, or probiotics in food with a focus on cereal-associated lactic acid bacteria; production of oligosaccharides from sucrose or lactose by lactic acid bacteria and biological activities of oligosaccharides; novel, non-thermal preservation methods with a focus on high pressure processing and biopreservation; and intestinal microbial ecology with focus on the use of prebiotic carbohydrates and dietary fibre to improve host health.
The Periodic Table of Fermented Foods is available via this link:
A current (March 2020) phylogenetic tree of lactobacilli reflecting new nomenclature is available via this link:
Undergraduate research or reading projects (NU FS 400 or NU FS 401) are offered throughout the year.
The selection of topics for undergraduate or summer projects varies depending on the interest of the student and the availability of mentors - please consult with Dr. Gänzle if you are interested in undergraduate research opportunities.
Graduate Training Opportunities
Graduate students working with Dr. Gänzle typically have a background in Food Technology, Microbiology, or Food Chemistry. Students receive valuable training due to the multidisciplinary nature of his program and the interaction with scientists from other disciplines. Team members present regularly in the Food Microbiology Laboratory seminar, and typically have the opportunity to supervise undergraduate students and to present their research results at international conferences.
Please consult http://www.afns.ualberta.ca/Graduate.aspx for questions about graduate programs at AFNS and inquire to Dr. Gänzle by e-mail regarding graduate training opportunities in his group.
AFNS 512 - Quality Assurance
Statistical methods in quality assurance, sampling plans, control charts, sensory evaluation and risk management in the food industry, HACCP, good manufacturing practices, food regulations, labeling requirements, auditing and ISO 9000 standards. Prerequisite: consent of instructor. Not to be taken if credit received for NU FS 312.
AFNS 528 - Advances in Human Nutrition and the Intestinal Microbiome
Overview of the role of microorganisms in the gastrointestinal tract and the impact on human health, interaction with dietary components and potential dietary modulation of the microbiome in the prevention of chronic disease. Not to be taken if credit received for NU FS 428. Prerequisite: consent of instructor. *3 MICRB and *6 PHYSL recommended.
AFNS 566 - Advanced Food Microbiology
A lecture/discussion course on selected topics in food microbiology. Prerequisite: One of: (MICRB 265, NU FS 361, or 363) and consent of instructor.
AFNS 580 - Advanced Study of Microbial Food Safety
Emerging issues in microbiological safety of foods. Reading and class presentations on current developments in the microbiological safety of foods. Not to be taken if credit received for NU FS 480. Prerequisite: MICRB 265 or consent of instructor.
NU FS 312 - Quality Assurance
Statistical methods in quality assurance, sampling plans, control charts, sensory evaluation and risk management in the food industry, HACCP, good manufacturing practices, food regulations, Iabelling requirements and ISO 9000 standards. Prerequisite: (NU FS 361 or 363) and introductory statistics.
NU FS 361 - Food Microbiology
Environmental factors affecting the growth, activity and destruction of microorganisms in food and their application to control foodborne illness and spoilage in the food processing and food service industries. Not to be taken if credit received for NU FS 363. Prerequisite: MICRB 265.
NU FS 363 - Food Microbiology
Environmental factors affecting the growth, activity, and destruction of microorganisms in food and their application to control foodborne illness and spoilage in the food processing and food service industries. Not to be taken if credit received for NU FS 361. Prerequisite: BIOL 107, BIOL 108, or *3 MICRB.
NU FS 401 - Undergraduate Research Project
Directed laboratory study under supervision of a staff member. Note: For third- and fourth-year students only. Students must obtain approval from Department before registration. May be taken more than once provided that topic is different.
NU FS 407B - Food Science Honors Research Project
An independent research project on a current topic in Food Science supervised by a faculty member. The results of the research project will be presented in a written report and as oral presentation. Prerequisites: NU FS 361, 372 and *90.
NU FS 428 - Advances in Human Nutrition and the Intestinal Microbiome
Overview of the role of microorganisms in the gastrointestinal tract and the impact on human health, interaction with dietary components and potential dietary modulation of the microbiome in the prevention of chronic disease. Prerequisite: NUTR 301, NUTR 302, or NU FS 305. *3 MICRB and *6 PHYSL recommended.
NU FS 480 - Microbial Food Safety
Established and emerging causative agents of microbial foodborne illness, their significance and control in the food chain. Rationale for regulatory intervention to enhance the microbiological safety of foods. Prerequisite: MICRB 265, NU FS 361, or NU FS 363.
Research - Nomenclature, phylogenetic tree and physiological properties of lactobacilli
Left panel: Core genome phylogenetic tree of lactobacilli based on the phylogenomic analysis of concatenated alignment of protein sequences for the 114 single-copy core genes.
A version of the file is published as Figure 2 in Zheng et al., A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae; Int. J. System. Evol. Bacteriol. https://doi.org/10.1099/ijsem.0.004107.
Current information on Lactobacillus nomenclature is also available on www.lactobacillus.ualberta.ca or www.lactobacillus.uantwerpen.be (mirrored websites that are periodically updated)
Right panel: Metabolic potential lactobacilli as indicated by the presence/absence of key enzyme genes for different pathways. Different colors of the heat map represent different gene sets: gray for lactic metabolism, blue for acid resistance, purple for oligosaccharide metabolism, green for peptidases, and red for bacteriocins. The figure was published as Figure 4 in Zheng et al., 2015. Genomic analysis of lactobacilli and pediococci demonstrates that phylogeny matches ecology and physiology. Appl. Environ. Microbiol. 81: 7233 – 7243. DOI: 10.1128/AEM.02116-15.
Link to public folder on Google Drive for download of the .pdf file
Research - Periodic Table of Fermented Foods
High resolution pdf file of the Periodic Table of Fermented Food, previous versions were published Food Microbiology, modified from Fundamentals and Frontiers, 5th Ed. Editors: M. P. Doyle, F. Diez-Gonzalez, and C. Hill ©2019 ASM Press, Washington, DC doi:10.1128/9781555819972.ch33 and Applied Microbiology and Biotechnology (2022) 106:2815–2826; https://doi.org/10.1007/s00253-022-11909-y
The file was updated in July 2022
Link to public folder on Google Drive to download the pdf file