Rate My Professor Deirdre Mikkelsen

Her research focuses on molecular microbial ecology, bioinformatics, and fermentation microbiology, particularly how foods, diets, and nutrients shape gut microbiota in humans and monogastric animals. She investigates plant cell wall structures in cereals and grasses, fermentability of dietary fibres as prebiotics, and microbial-dietary fibre interactions. Mikkelsen has co-authored 88 peer-reviewed journal articles, including a 2020 contribution to Nature Communications and recent publications such as 'Faecal bacterial communities differ amongst discrete foraging populations of dugongs along the east Australian coast' (FEMS Microbiology Ecology, 2024), 'Differential effects of pectin-based dietary fibre type and gut microbiota composition on in vitro fermentation outcomes' (Carbohydrate Polymers, 2024), and 'Impact of pectin and alginate gel particle size and concentration on in vitro gut fermentation' (Food Hydrocolloids, 2025). She coordinates the Master of Food Science and Technology program and teaches courses including FOOD2000 Food Science, FOOD3017 Food Safety and Quality Management, and FOOD7021 Professional Experience. Mikkelsen serves on the Queensland Branch Committee of the Australian Institute of Food Science and Technology, as Australasia representative on the International Union of Food Science and Technology Education Oversight Group, and on its Food Safety Working Committee 2.2. Her work contributes to UN Sustainable Development Goals such as Zero Hunger, Good Health and Well-being, and Quality Education, and involves funded projects on precision feeding in broiler chickens, microbiome therapy in koalas, and black soldier fly production from food waste.