What do you research?
My research focuses on using precision fermentation and microbial metabolism to produce food ingredients and chemicals in a more sustainable way.
What is the difference between fermentation and precision fermentation?
Fermentation has traditionally been used for things like beer and wine production, but the term has expanded to cover any bioprocess that uses microbes or cells to produce a desired biochemical. Precision fermentation takes this a step further by using advanced techniques like metabolic engineering and mathematical modelling to very precisely control the fermentation process and outputs.
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The goal is to be able to “biomanufacture” specific molecules and ingredients, rather than relying on sourcing them from fossil fuels or limited natural reserves. This allows us to create food components, chemicals, and other products in a more sustainable, environmentally-friendly way.
What inspired your interest in this area of research?
My background is in marine and environmental microbiology. As I studied, I became fascinated by how microbes can adapt and thrive in diverse environments, even in the presence of things like heavy metals. That sparked my interest in understanding the versatility and capabilities of microbial metabolism, and harnessing and directing microbial processes to benefit human systems.
What kind of food products could precision fermentation boost?
The possibilities are broad. One area I’m excited about is the potential to produce individual food components like emulsifiers, thickeners or fats through precision fermentation. By controlling the microbial metabolism, we can tailor the chemical composition, texture, and other properties of these ingredients, so they mimic the sensory experience of traditional foods without relying on highly processed or unhealthy additives.
Could we one day produce entire foods through precision fermentation?
Yes, an example would be a vegan mayonnaise where each component, the oil, egg-like emulsifier and so on, is individually biomanufactured. Ultimately, I believe precision fermentation will allow us to create a new generation of food products that are healthier, more sustainable and can be tailored to individual dietary needs and preferences.
But it will require a careful, thoughtful approach to ensure we’re not just creating unhealthy forms of ultra-processed foods under a new guise. In DCU’s Life Sciences Institute, I am ‘champion’ of the theme to build a more resilient food supply into the future, and this work is part of it.
You also explore how precision fermentation could be used to help tackle disease. Tell us more.
One project I’m working on looks at using precision fermentation to produce specific ratios of short-chain fatty acids that have been shown to reduce the aggressiveness of certain cancers, like non-small cell lung cancer. The idea is that by controlling the microbial metabolism or the microbes that live in the mouth and airways, we could create a product that could be eaten or even applied topically in the mouth to favourably modulate the microbiome and have a therapeutic effect.
This is all still very much in the research stage, but I’m hopeful that by continuing to deepen our understanding of microbial systems and how to engineer them, we can unlock new ways to improve human health.
Outside of your research, how do you relax and recharge?
I really enjoy travelling and exploring new places, especially in Ireland. My wife and I love going on hiking trips around the country, and Donegal is one of our favourite destinations to explore. We also try to get back to my hometown of Turin in Italy a couple of times a year to visit family.
