Miguel is a clinical neuroscientist with a transdisciplinary background integrating neuroscience, microbiology, human nutrition, and entrepreneurship. He has 25 years of experience spanning various roles in academia, healthcare, science, and technology, both in clinical and non-clinical settings, as well as an extensive background in R&D/NPD in the nutraceutical and personal genomics/direct-to-consumer microbiome testing sectors. Miguel’s current focus is on understanding how food and lifestyle interventions impact mood, cognition, and behaviour through the microbiota-gut-brain axis. He is also part of a multi-disciplinary research team assessing the impact of fermented foods on ADHD symptom severity.