معرفی
Moschoula Passali is a Postdoctoral Researcher in the Department of Food Science at the University of Copenhagen, Denmark, focusing on microbial interactions in food systems and human health. Her work bridges laboratory research with practical applications in food safety and nutritional science.
Her core research interests center on Food Microbiology, Gut Health, and Fermentation, examining how microbial communities in fermented foods influence intestinal microbiota and systemic health outcomes. This includes studying probiotic strains, pathogen control mechanisms, and metabolic byproducts of fermentation processes relevant to functional food development.
Dr. Passali demonstrates significant interdisciplinary reach through her 2025 publication on blood-brain barrier dynamics in multiple sclerosis, indicating collaborative engagement with clinical neurology despite her primary food science affiliation. This cross-domain work suggests emerging exploration of gut-brain axis connections where food-derived microbial metabolites may impact neurological conditions.
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