Dr. John Leech holds a PhD in microbiology from University College Cork, with a focus on artisanal fermented foods. As a Research Officer with Teagasc, Ireland, he continues to investigate the potential health benefits of fermented foods. In addition to his academic work, John is an enthusiastic producer of a range of fermented foods, regularly brewing Kombucha and water kefir, and pickling various foods. To ensure that his research has real-world impact, John has worked on commercializing some of his findings, recognizing the importance of translating academic research into practical applications.
John Leech
