Food Science & Translational Nutrition Research

I came to food science through surgery, which is an unusual path and probably explains how I think. My PhD combined two threads: studying how short-term nutritional interventions affect the body's resilience to surgical stress and machine perfusion for organ preservation. Both, in different ways, are about what happens to physiology under pressure and what you can do about it with the right intervention timed correctly.

Now at ETH Zurich, I work on the food science side of similar questions: how plant ingredients behave through processing and digestion, and what that means for gut health and metabolic response.

What I can offer collaborators: a foot in both worlds. I'm comfortable with food science methodology and biomedical study design, and I've found that the most interesting problems tend to sit in the gap between them. If you're asking a nutrition question or a clinical question that needs better food science grounding, that's usually where I'm most useful.