Johanna Burtscher is an assistant professor for food microbiology and hygiene at BOKU University (University of Natural Resources and Life Sciences), Vienna. She earned her master’s and PhD from BOKU University and completed her academic training with international research stays at the University of Zurich, Switzerland, and the Università Cattolica del Sacro Cuore in Piacenza, Italy.

Her research addresses fundamental and applied aspects of food microbiology, particularly the dynamics of bacterial food spoilage. She aims to improve the detection, enumeration, and control of spoilage-associated bacteria, including Clostridium, propionic acid bacteria, and Bacillus, particularly in dairy and bakery foods. By combining classical microbiology with molecular and new analytical approaches, her research contributes to improved food safety, quality assurance, and industrial practice.

She is actively involved in international research collaborations, and has served as an expert for the International Dairy Federation. She is also a Management Committee member of the COST Action PIMENTO CA20128 (Promoting Innovation of Fermented Foods), and serves on the academic curriculum committee for Food Science and Biotechnology at BOKU University. She has received several awards for her research and teaching excellence, including the Austrian Hygiene Award, and the Dr. Hermann Zittmayr Award for contributions to dairy science.