A PhD researcher in the Food Futures program, specializing in fermented foods and their impact on gut health through microbiome and metabolomics approaches. Passionate about fermentation, I am currently exploring fermented foods and beverages and aspire to launch a start-up that bridges research with consumer wellness.

With a Master’s in Microbiology, I have worked on research, product development, and industrial projects in fermented foods and alternative proteins. I also coordinate academic activities for the BSc and MSc Food Processing Technology programs while teaching food microbiology, food safety, baking technology, and fermentation technology.

Aspiring to harness the power of fermentation to enhance individual, planetary, and societal health, I am committed to translating research into real-world applications and making fermented foods more accessible to the masses.

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