Anik Khan

Overview: Water Kefir (WK) is a traditional fermented beverage that has been widely consumed across the globe for millennia. While various health claims have been linked to its consumption, there is limited scientific evidence regarding the positive impact of WK and its associated microbiome on human health. This lack of evidence makes it challenging to provide relevant dietary recommendations for its consumption.

Anik's PhD project is being funded as part of a larger EU-funded project named DOMINO. The aim of his PhD is to develop a novel plant-based kefir beverage alongside a commercial partner. Anik will use synthetic ecology approaches to assess microbial communities with the latest sequencing, metabolomics, and other analytical techniques. This will enable the rational design of the microbial community used in the fermentation process, resulting in the production of a sustainable and healthy product at the pilot scale.

Anik holds an MSc in Molecular Biology with Biotechnology from Bangor University, UK, and a Bachelor's in Pharmacy from North South University, Bangladesh. During his MSc, he worked on anaerobic microbial communities that degrade lignocellulosic biomass in landfill sites. With his roots in Bangladesh, he has an insatiable love for traveling during his leisure time.

ORCiD: https://orcid.org/0009-0004-3090-4446

LinkedIn : https://www.linkedin.com/groups/13851242/

Teagasc programme: Food Programme

Research location: Teagasc Food Research Centre, Moorepark

Name of your university: University College Cork

Teagasc Supervisor: Dr John Kenny, Prof. Paul Cotter and Dr Sinead Mccarthy

Academic Supervisor: Prof. Jennifer Mahony

Scholarship funding source: Teagasc Walsh Scholars Programme