Safer food saves lives. Billions of people are at risk and millions fall ill every year; many die as a result of consuming unsafe food. According to the estimation of WHO (2015), of the approximately 600 million cases of illness caused by the 31 foodborne hazards in 2010, diarrhoeal-causing infectious (thus microbiological) agents accounted for the vast majority.

Our research focuses on advancing food microbiology, food safety, and translational health sciences through an interdisciplinary approach. We investigate human norovirus, including its detection, control, and pathogenesis. In parallel, we develop antimicrobial and sustainable solutions for modern food systems, encompassing food processing and preservation, hydroponic farming, and cultivated meat. We are also interested in anti-inflammatory strategies targeting gastroenteritis as well as gut–brain axis- and gut–skin axis-associated health conditions. Across these research areas, a unifying theme is the application of beneficial microbes and bioactive fermentation substrates to promote human health and drive innovation in food systems.