With a background in agricultural research across the value chain, Shalome’s current interests lie in nutritional epigenetics and food-host-microbial interactions associated with intestinal and brain health; particularly via the gut-brain axis. In particular, her research seeks to identify the mechanisms by which milk-derived compounds positively influence brain function and improve brain health throughout life.

Shalome is particularly interested in developing food solutions for ageing populations through understanding the effect of food components on intestinal and brain health.