Ryan Sweet

Ryan Sweet is a Postdoctoral Researcher at Quadram Institute, where research focuses on the mechanism of action and optimal use of polyphenols as food preservatives. As a PhD student, Ryan investigated phytochemicals as alternatives to food preservatives targeting foodborne pathogens in collaboration with Nestlé, with previous work on Clostridium botulinum under the Peck group at the Institute of Food Research. Prior to this role, Ryan served as a Research Associate at Demuris Ltd, conducting preliminary screening and fermentation of actinomycete strains for antimicrobial identification. Ryan's academic achievements include a Doctor of Philosophy in Antimicrobials and Food Microbiology from the University of East Anglia and a Bachelor's degree in Biomedicine with Medical Microbiology from Newcastle University.