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Our research is focused on molecular biology and functional genomics of microbes within the food environment. Specifically, we focus on non-pathogenic bacteria like dairy starters, probiotic lactobacilli, and propionibacteria, as well as pathogenic bacteria such as streptococci and staphylococci, all of which have adapted to thrive in food settings.

Using a combination of gene and omics-level approaches, along with microbiological and biochemical analyses, we investigate the cell physiology of these bacteria. Our aim is to deepen our understanding of how beneficial bacteria can be harnessed to their maximum potential, while also devising strategies to mitigate the presence of pathogens in food.