Welcome to My Website!
I’m Ashley Ohstrom, a PhD candidate passionate about exploring the unseen world of microbes and their incredible impact on the foods we love to eat. Through my research on sourdough microbiomes, I investigate how these microorganisms and their dynamics shape the quality, nutrition, and stability of our food. Dive into my academic journey, current projects, and future aspirations—there’s always something exciting bubbling in the lab (and in the dough)!
Exploring the World of Food & Microbiome Science
My Research
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My research focuses on the sourdough microbiomes, or the communities of bacteria and fungi that shape the quality of bread including flavor, texture, nutrition, and safety. I explore how these microbial ecosystems influence key functional outcomes, such as gluten and FODMAP degradation, organic acid production, and extension of shelf life. By linking microbiome composition to bread quality, my work aims to deepen our understanding of microbial ecosystems in sourdough, with the goal of improving bread quality and advancing fermentation techniques.
