Oya Inanli completed a PhD in the archaeogenetics of fermented beverages at the University of York and the University of Copenhagen in 2025. During her PhD, she studied ancient grapevine domestication and traditional Norwegian kveik brewing cultures, demonstrating that historical brewing artefacts can preserve microbial diversity.

She is currently a postdoctoral researcher in Schroeder’s group at the University of Copenhagen, where she works on the DFF-funded FERMENTEDPASTS project. Her research combines food biotechnology, microbiology, and ancient DNA to investigate the history of fermentation and microbial domestication. Through the study of ancient and historical biomolecular remains, she aims to reconstruct the history of fermented beverages, trace the evolution of domesticated microbes, and uncover lost microbial diversity. Outside of work, she enjoys walking in nature, playing badminton, and having a pint.