Klaudia Krizsan
Project Title
KefirGrain – Production of milk kefir inspired beverages using more sustainable plant-based substrates
Biography
Klaudia is developing a microbiome-guided precision fermentation process to produce a healthy, sustainable, and sensory-appealing non-dairy kefir alternative. As evidence increasingly links the gut microbiome to multiple aspects of human health, there is growing interest in fermented foods that can beneficially modulate the gut microbiota. Kefir is a unique fermented beverage produced by a symbiotic microbial community, but translating its complex microbial interactions and health-promoting properties into plant-based substrates remains a major scientific challenge. Industrial-scale production also faces knowledge gaps, such as the lack of standardized starter cultures.
To address this, Klaudia investigates the relationship between microbial composition, flavour formation, and metabolite production in both milk and non-dairy kefir alternatives. Her work integrates whole-metagenome shotgun sequencing to characterise microbial communities, gas chromatography–mass spectrometry to profile volatile compounds, and nuclear magnetic resonance and high-performance liquid chromatography to analyse bioactive metabolites. By correlating microbial taxa with flavour and health-associated compounds, she aims to design targeted microbial consortia for precision fermentation.
Klaudia holds a BSc in Food Engineering and an MSc in Nutrition. She is a lifelong kefir enthusiast and passionate about translating microbiome science into foods that promote health for people and the planet.
Teagasc email klaudia.krizsan@teagasc.ie
University email 125132429@umail.ucc.ie
Teagasc Research Programme: Food Programme
Teagasc Research Location: Moorepark – Food
University University College Cork
Teagasc Supervisor Paul Cotter, Head of Department, Food Biosciences Senior Principal Research Officer, Teagasc Food Research Centre Moorepark, Cork, Ireland
University Supervisor John Morrissey, Professor in the School of Microbiology, University College Cork, Ireland
Funder Teagasc