Samuel obtained his BSc and MSc in Plant Biotechnology from Leibniz University in Hannover, Germany. He obtained his PhD in Biology from Northeastern University in Boston, MA, USA. In 2020, he started a Post Doc with Professor Paul Cotter in Teagasc (the Agriculture and Food Development Authority in Ireland). His Post Doc work is focused on studying the microbial composition of fermented foods, in particular water kefir. Outside of the lab, he enjoys experimenting with various ferments at home as well.