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Jacqulyn Evans Graduate Researcher, Anthropology

Jacqulyn Evans is a masters by research candidate in the interdisciplinary space combining anthropology and microbiology at La Trobe University. She trained as a professional chef and worked in the hospitality industry for seven years before completing an arts/science double degree at La Trobe. Jacqulyn’s research focuses on fermented foods, in particular kombucha, the social aspects of domestic production and starter culture sharing and investigating what impact these practices have on the microbial cultures present within the kombucha symbiotic community of bacteria and yeast (SCOBY).