- Professor, Department of Food Science and Technology
Dr. Marco’s research is focused on understanding how certain microorganisms benefit human health. This interest encompasses fermented foods, probiotics, other ‘biotic categories, and the human microbiome. Studies on these topics range from clinical trials to molecular mechanistic inquiries on the genetic, biochemical, and ecological basis for microbe-microbe and host-microbe interactions in foods and the digestive tract. Her lab is particularly focused on lactic acid bacteria but also uses a range of microbiome-directed methods to study microbial communities.