Dominic Farsi is a Nutrition Scientist, Registered Nutritionist (RNutr) and currently a Marie Skłodowska-Curie Actions (MSCA) Postdoctoral Fellow at Teagasc Food Research Centre in Ireland, with a primary research focus of developing the evidence base for the influence of fermented protein matrices in human health. He performs research in the Department of Nutritional Sciences at King’s College London as a Visiting Postdoctoral Research Associate.

Dominic completed a PhD in Nutrition Science, where he investigated the effects of replacing red and processed meat with the meat alternative mycoprotein on markers of colorectal cancer risk, the gut microbiome, and systemic health. He followed his PhD research with postdoctoral research at Queen’s University Belfast, Teagasc Food Research Centre, King’s College London, and INRAE (l’institut national de recherche pour l'agriculture, l'alimentation et l'environnement), prior to acquiring his MSCA Postdoctoral Research Fellowship. During his research to date, he has explored varied themes including diet-microbiome interactions in health and disease, gastrointestinal health, cognitive and physical function in ageing, and fermented foods. At King’s College London, Dominic is involved in several projects in diet and gut health, with the gut microbiome a prominent theme.

Dominic has published his research in peer-reviewed journals and presented his research internationally. He was awarded the Nutrition Covid-19 RANK prize in 2021, was selected as a finalist for STEM for Britain 2023, presenting his research at the House of Parliament, and was selected to participate in the European Nutrition Leadership Platform (ENLP) Programme in 2025.