We accelerate microbiome research
and develop new methods for manipulating microbiomes
to improve human health and benefit the environment.

 

UC San Diego is a world-leader in microbiome research, biomedical engineering, quantitative measurements and modeling, cellular and chemical imaging, drug discovery, "omics" sciences and much more. We draw interdisciplinary teams of these researchers together to push the boundaries of human understanding of microbiomes — the distinct constellations of bacteria, viruses and other microorganisms that live within and around humans, other species and the environment.

 

Learn more about the microbiome center (web) »

Learn more about the microbiome center (brochure) »

 

Read the UC San Diego press release »

 

 


 

 

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Recent News


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Feb 6, 2020

Unlock The Secrets Of Your Gut! New Research Project Offers 800 Participants Opportunity To Map Their Gut Health Free Of Charge.

The Microsetta Initiative, a research project led by a team at the University of California, San Diego in partnership with Danone Nutricia Research — the research and innovation division of Danone North America's global parent company, Danone S.A. — is recruiting hundreds of U.S. citizen scientists to map their gut microbiome. Participants in the program will have the opportunity to get their microbiome sequenced, at no personal charge, and will receive a free report. This is the first phase of an unprecedented program to map the gut microbiome of people around the world. 


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Feb 3, 2020

Algae Shown to Improve Gastrointestinal Health.

A widespread, fast-growing plant called Chlamydomonas reinhardtii is famous in scientific laboratories due to its position as the world’s most exhaustively studied algae. Researchers at the University of California San Diego recently completed the first study examining the effects of consuming C. reinhardtii and demonstrated that the algae improves human gastrointestinal issues associated with irritable bowel syndrome (IBS) such as diarrhea, gas and bloating. Results of the project are published in the Journal of Functional Foods.


   

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