Benjamin Zwirzitz
Benjamin Zwirzitz MSc. Ph.D.
Institut Institute of Food Science
Location Muthgasse 18, 1190 Wien
Email benjamin.zwirzitz@boku.ac.at
Tel: +43 1 47654-75433
ORCID: 0000-0002-1550-3511
57206891962: AuthorId
Career
- 2021 Postdoctoral Researcher at the Institute of Food Science (University of Natural Resources and Life Sciences, Vienna)
- 2017 - 2021 Doctoral degree at the Institute of Food Safety, Food Technology and Veterinary Public Health (University of Veterinary Medicine Vienna)
- 2013 - 2016 Master´s degree in Microbial Ecology (University of Vienna)
- 2009 - 2013 Bachelor´s degree in Biology (University of Vienna)
Projects
0 Projects found.
Publications
Knowledge Transfer to Society
Media
Lectures
(2023) Mikroorganismen: Die kleinen Zauberer in unserem Essen
Autoren: Pichler, E; Hanz, K; Wagner, E; Zwirzitz, B;
Kinderuni Wien
(2023) Sourdough as a model system for microbial community ecology and evolution experiments
Autoren: Zwirzitz, B
6th AMICI Symposium
(2023) Microbial community coalescence in sourdough
Autoren: Rohringer, S; Zwirzitz, B; Domig, K
ELLS Scientific Student Conference 2023
(2023) A closer look into pangenomes of Lactic Acid Bacteria
Autoren: Riegler, H; Zwirzitz, B; Zoccarato, L; Domig, K
ELLS Scientific Student Conference 2023
(2023) Sourdough – A model system for microbiome research
Autoren: Zwirzitz, B; Piller, TM; Rohringer, S; Bauer, H; Domig, KJ
1st International Agrienvironment Symposium
(2022) Comparing the efficacy of MALDI-TOF MS and sequencing identification techniques to characterize the microbial community of irrigation water
Autoren: Surányi, B; Mohácsi-Farkas, C; Engelhardt, T; Zwirzitz, B; Domig, KJ;
ASM Microbe 2022
(2022) Hygiene and CIP efficacy of industrial 3D printers for food industry
Autoren: Moser, CV; Domig, KJ; Zwirzitz, B;
18th International Symposium on Microbial Ecology 2022
(2022) Community assembly and temporal dynamics of diverse sourdough microbial communities
Autoren: Piller, TM; Zwirzitz, B; Rumler, R; Schönlechner, R; Domig, KJ;
18th International Symposium on Microbial Ecology 2022
Verbesserung der Teig- und Backeigenschaften von Einkorn
Autoren: Bender, D; Zwirzitz, B; D’Amico, S; D'Amico, V; Domig K
Verbesserung der Teig- und Backeigenschaften von Einkorn
Autoren: Bender, D; Zwirzitz, B; D'Amico, S; D'Amico, V; Domig, K.
Potential and pitfalls of microbiome research in farm animal feeding studies
Autoren: Zwirzitz B