Short presentation

My current research elucidates the ecology and evolution of microorganisms in our fermented foods. I take an interdisciplinary approach that integrates natural history, hologenomics, and ethnographic knowledge to explore the origins and ecologies of fermentative bacteria. My broad aim is to clarify the interconnected aspects of nature and our ferments and then apply this understanding to inform responsible food systems.

Ongoing projects build on my past research on the microbial symbioses of insects. My PhD focused on the evolutionary relationships between microbes and their social insect hosts, like ants, termites, and bees. For example, I explore traditional fermentation practices that use insects or plants, and the microbes inherent to them. Specifically, I elucidate how these insect-microbe or plant-microbe consortia contribute to the ferments, and how this may have impacted the ecology and evolution of microbes in our modern foods.

Three pillars of my research:

1. Elucidating the origins and ecologies of microbes in our fermented foods
2. Studying the microbial symbioses of animals and plants involved in fermentation practices
3. Using immersive storytelling to translate this knowledge to the public

My research involves collaboration with key team members including:

• Ana Cuesta-Maté – PhD Fellow – Center for Evolutionary Hologenomics, University of Copenhagen
• Rob Dunn, PhD – Senior Vice Provost of University Interdisciplinary Programs and Professor of Applied Ecology – North Carolina State University
• Sandra Breum Andersen – Associate Professor – Center for Evolutionary Hologenomics, University of Copenhagen
• Sevgi Mutlu Sirakova – PhD Fellow – Rachel Carson Center for Environment and Society, LMU Munich
• Christina Noer, PhD – Communications Consultant – Center for Evolutionary Hologenomics, University of Copenhagen
• Leonie Johanna Jahn, PhD – Co-principal Investigator – Novo Nordisk Center for Biosustainability, Denmark’s Technical University