LIVE Q&A | Investigating the Nutritional Profile of Fermented Foods | 18:30 (UK time), 14 June 2021.

Liam Walsh – Teagasc, in association with APC Microbiome Ireland.

LIVE streaming at YouTube

18:30 (UK time), 14 June 2021.


Liam’s research focuses on the use of multi-omic approaches, to study the microbial community and nutritional profile of kefir, a fermented milk beverage with potential health promoting properties. His research aims to understand, at a system level, what microorganisms and their by-products are present in kefir over the course of 24 hours and how they function and interact. The final goal of the project is to improve the fermentation process and assess the impact of kefir, on host health.

Liam will be discussing his research to date – including his identification of key microorganism species thought to be central to the fermentation process of kefir – and answering any questions you have about kefir, fermented foods and the related health benefits of consuming them.

About the speaker – Liam Walsh

Liam Walsh is a PhD student in Prof Paul Cotter’s lab at Teagasc – the Agricultural and Food Development Authority, in association with Alimentary Pharmabiotic Centre (APC) Microbiome Ireland. His current activities include research into fermented foods and food production/ processing facilities. Through his studies he has developed a strong understanding into all areas relating to fermented foods, and is particularly knowledgeable about its associated history and scientific research.

If you’re keen to find out more before the event, check out this article written by Liam from last year!

What We Need From You

To facilitate the Q&A session, please leave your questions in the comment section below. Our host will collate them in advance for the speaker to answer during the talk. You are of course very welcome to ask questions live as well.
Here is the link to our YouTube channel for you to access the talk:
Hope to see you there!

A phylogenetic tree, displaying the relationships between the hundreds of microorganisms identified in the samples Liam has been investigating.