My main area of interest is to decipher the importance of the food microbiome to help solve most of the challenges related to food production and the sustainable use of resources. I do this by applying novel omics-based methodologies. My primary focus has been the dairy value chain and I work closely with the industry and primary production stage of the dairy supply chain. I am also involved in other non-dairy projects where we exploit the functionality of the microbiome to sustainably increase food production and quality.
My research activities encompass several projects:
MVI383A: Dairy Technology. Course responsible
MVI100: Introduction to Food Science and Nutrition. Teacher
MVI386: Practical Dairy Technology. Teacher
MVI273. Milk and Milk Processing. Teacher