Guy Vergères

Dipl. Chemist and Dr. of Natural Sciences ETH-Zurich

Concerns himself with the properties of fermented foods in relation to nutritional physiology. He is a lecturer in nutrigenomics at the ETH Zurich and the University of Lausanne, and also head of the Functional Nutritional Biology research group at Agroscope in Bern. The aim of his research is to harness recent advances in analytical strategies in food science (foodomics) and nutrition science (nutrigenomics).


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