As a son of a baker, I spent my childhood playing around with mixers and flours. From this place came my attraction and curiosity for food. During my studies, I have always been fascinated by the science behind fermentation. The understanding of the mechanisms and dynamics involved in the fermentation process, from a microscopic and macroscopic point of view, is of outstanding interest to me. With regards to my interests, I love to spend my free time in various ways… From cooking (with a bit of science) to listening to records.

During my PhD project in collaboration with the Italian National Research Council (CNR), the Edmund Mach Foundation (FEM) and Wageningen University, I will combine the use of two state-of-the-art techniques, such as SHIME and PTR-MS, to provide more detailed information on how gut microbiota process food ingredients during digestion. A clearer picture on microbial VOCs production depending on diet or dietary interventions can help understanding patterns associated with gut homeostasis.