Miguel is a transdisciplinary health research professional focusing on the relationship between the intestinal microbiome and brain health.

 

As an academic, Miguel lectures in the science of the microbiome and the gut-brain axis at the School of Applied Sciences, London South Bank University (LSBU), where he also has an active role as innovation consultant at the London Agri-Food Innovation Clinic (LAFIC). He is the neuroscience lead at the Bowels and Brains Lab, an innovative research unit he co-created with fellow gut-brain researcher Adri Bester with a grant from the European Regional Development Fund. Miguel’s research seeks to assess the effects of dietary and lifestyle interventions on cognition, mood and behaviour through the microbiota-gut-brain axis, with the aim of establishing correlations between microbiome-based markers and measures of mental wellbeing using patient-reported outcomes from psychometrically validated measures. 

Miguel’s work in industry has spanned R&D activities in direct-to-consumer genomics, product development in nutraceuticals for brain health, and food science and technology, particularly in traditional ferments, including sourdough and kefir.