About
My research is at the intersections of microbiomes, Inuit food systems, Indigenous food sovereignty and health. It combines microbiology, genomics, food studies and Indigenous community-based approaches to investigate traditional Greenlandic diets, Inuit fermented foods, Arctic environmental exposures and human gut microbiota. Recent research includes studies on dietary transitions in Greenland, microbiota in hunted and fermented foods, antibiotic resistance in Arctic gut microbiomes and food sovereignty.
Awards
- Member, The Danish Royal Academy of Science’s Young Academy, 2022
- Award, The Jens Peder Hart Hansen award for emerging researchers in the field of circumpolar health, 2018
Relevant Publications
- Bjørnsen, M., Bourke, K. M., Stanton, C., Ross, P., Hansen, A. J., & Hauptmann, A. L. (2026). Dietary transition to an Indigenous Greenlandic diet induces instant shifts in gut microbiota composition – A pilot intervention study. Frontiers in Microbiomes, 5, 1832705. https://doi.org/10.3389/frmbi.2026.1832705
- Bjørnsen, M. B., Valerón, N. R., Vásquez, D. P., Velasco, E. M., Hansen, A. J., & Hauptmann, A. L. (2024). Microbiota in the ptarmigan intestine – an Inuit delicacy and its potential in popular cuisine. PLOS ONE, 19(12), e0305317. https://doi.org/10.1371/journal.pone.0305317
- Campbell, R., Hauptmann, A. L., Campbell, K., Fox, S., & Marco, M. L. (2022). Better understanding of food and human microbiomes through collaborative research on Inuit fermented foods. Microbiome Research Reports, 1, 5. https://doi.org/10.20517/mrr.2021.06