Field of Expertise
Research Scientist, Nutritionist. I have decades of research experience in natural fermentation of plant-based foods and their application in nutritional health. This experience led to the discovery of the most beneficial bacteria which is Pediococcus acidilactici. Biotechnology makes large production of this bacteria economically cheap and makes its application in food manufacturing and household health usage globally affordable.
Expertise
Collaborative engagement with other scientists in the development of Pediococcus acidilactici bacteria for nutrition and gut microbiome support. Current food processing systems are unsustainable and have been scientifically linked to health and environmental problems of the 21st century. Pediococcus acidilactici is the exciting outcome of such collaboration which has involved genomics and animal digestive modelling experts to prove the bacteria's benefits.