Evidence of Fermented Health Benefits


Paul Cotter
Teagasc Food Research Centre, Head of Food Biosciences Department

Prof Paul Cotter is the Head of Food Biosciences at Teagasc and a Principal Investigator with the large Irish Research Centres, APC Microbiome Ireland, Vistamilk and Food for Health Ireland. He also co-ordinates an EU H2020 Innovation Action relating to microbiomes and the food chain, MASTER (€10.9 mi budget). Paul also heads the Teagasc DNA high throughput sequencing facility. He is a molecular microbiologist, with a particular focus on the microbiology of foods, the food chain and of humans as well as antimicrobial peptides/bacteriocins. Prof Cotter’s laboratory are multiple winners at the Irish Laboratory of the Year Awards, he has received awards from the Society for Applied Microbiology, ESCMID and FEMS, and heads the Applied Microbiology section within Faculty of 1000 (Biology). Prof Cotter is also the author of >350 peer-reviewed publications resulting from research funded by industry as well as funding agencies in Ireland, Europe and the US and was included in the Clarivate list of highly cited researchers for 2018, 2019 and 2020. Paul is also a co-founder and CTO of SeqBiome, a spin-out company that provide custom DNA sequencing and bioinformatics services for microbiome analysis.

Fermented foods are a top health food trend in 2020, but what do we actually know about their benefits based on human studies?