BSc (Hons) Nutritional Medicine, University of West London (formerly Thames Valley University)
Miguel is a nutrition practitioner-researcher with an individualised evidence-based approach for the optimisation of gut and brain health. He is the neuroscience lead at the Bowels and Brains Lab, hosted at the School of Applied Sciences of London South Bank University where he is a research fellow, investigating the effects of fermented foods on cognitive performance via gut-brain communication.
Miguel has extensive experience working as part of multidisciplinary teams dealing with mental health, addiction and neurodegenerative conditions. In his own nutrition clinics, Miguel follows a patient-driven, individualised, evidence-informed approach for the optimisation of health and wellbeing, particularly in the areas of gut and brain health. Miguel is also completing a doctoral degree in health neuroscience and nutrition for cognitive enhancement at Middlesex University. The aim of his doctoral research is to create innovative pathways that harness the power of Real World Evidence (RWE) in transdisciplinary clinical settings, in particular those where insights generated from real world data have the potential to provide practitioners with a deeper understanding of how their patients' gut health is linked with their mental wellbeing.