Qusai Alabedallat
Project Title
InFer: Investigating the specific impact of fermented foods, and associated components, on the gut microbiome and health.
Biography
Qusai is investigating whether microorganisms and other components present in fermented foods can impact the gut microbiome, and in turn, health, to a much greater extent than is currently appreciated and that a better understanding of these impacts (and, more precisely, the associated mechanisms of action) can be harnessed to facilitate the optimisation of fermented foods and, ultimately, bring about a transformational change to the benefit of consumers and the fermented foods industry.
Qusai is a geneticist and molecular biologist experienced in qPCR, dPCR, Sanger sequencing, shotgun sequencing, HPLC, metagenomics data analysis, bioinformatics, biostatistics, animal trials, and conventional and multiplex ELISA.
Originally from the Hashemite Kingdom of Jordan, Qusai is 25 years old and enjoys playing tennis and soccer, hiking, and running.
Teagasc email Qusai.alabedallat@teagasc.ie
University email 125113980@umail.ucc.ie
Teagasc Research Programme: Food Programme
Teagasc Research Location: Moorepark
University University College Cork
Teagasc Supervisor Prof Paul Cotter
University Supervisor Prof Marietta Iacucci and Dr John MacSharry
Funder Research Ireland (RI)