Food, Fermentation & Microbiome Research
About the ResearchMy research explores how fermentation practices, microbial ecosystems, and ecological food systems shape human health and metabolism. This work integrates nutrition and microbiome science, food systems research, and ecological perspectives to better understand relationships between microbes, diet and human health.
My experience spans qualitative and quantitative research methods, along with bioinformatics and data analysis and visualization in R.
-
This project investigated how soil microbiome communties different between two different milkweed species, A. syriaca and A. speciosa across distinct geographical environments. Project was a part of post-doctoral research in the Olson-Manning Lab at Augustana University in Sioux Falls, SD.
-
A preliminary research project exploring how agricultural practices (conventional using pesticides vs. regenerative) may influence microbial communities in fermented vegetables. This study highlights the potential for future research and the complexities of studying food systems. https://doi.org/10.3390/fermentation11010022
-
A research project examining how diet influences host-microbe interactions and pathogen dynamics using cockroaches as a model system. Part of post-doctoral research at the University of South Dakota Sanford School of Medicine in Dr. Jose Pietri’s lab. https://doi.org/10.1128/aem.01570-25
-
A human studying investigating the gut microbiome and metabolome of people who consume lacto-fermented vegetables regularly. While microbial composition showed ony minor changes, fermented vegetable consumption had a significantly greater impact on the gut metabolome. https://doi.org/10.1017/gmb.2023.9
Interested in collaborating on a research project? You can view my full CV here. Please get in touch!
From soil to gut, everything is connected.
