“We are both researchers in Dr. Fred’s Warren group studying how food affects the gut microbiome.

Our collaboration with researchers in Nepal began when Prajwal Rajbhandari, Co-founder and President of the Research Institute for Bioscience and Biotechnology (RIBB) in Kathmandu, visited the Quadram Institute last July to give a seminar and explore potential partnerships. His work focuses on building research capacity in Nepal with limited infrastructure and funding, largely through international collaboration.

Prajwal’s energy and commitment were immediately apparent. We thought it would be great to be involved in a project with the RIBB. We contacted him and developed a joint project with a big support from Fred, our group leader.

The aim of our project was to support RIBB in establishing a DNA sequencing workflow using portable MinION technology, while also collaborating on research into Nepalese traditional fermented foods and local dairy systems.

Alongside the scientific objectives, the opportunity to experience a very different research environment and culture was a strong motivation for the trip.

The visit combined a scientific conference, fieldwork in the Himalayas, and laboratory collaboration in Kathmandu.

Learning about public health in Pokhara

We began our trip in Pokhara, a lakeside city surrounded by mountains, where we attended the sixth edition of the International Conference on Bioscience and Biotechnology (ICBB). The conference brought together researchers working on topics closely tied to local needs, including food systems, environmental challenges, and public health.

The conference highlighted how closely science in Nepal is connected to everyday life.

Sampling fermented foods in the Himalayas

From Pokhara, we travelled to Langtang National Park for a five-day trekking expedition, reaching altitudes of almost 4,400 metres at Gosaikunda Lake.

During the trek, we collected samples of fermented radish and churpi: a traditional hard cheese made from chauri milk (a yak–cow hybrid), as well as fresh milk samples.

We spoke with local communities to better understand how these foods are prepared and how methods vary between villages at different altitudes.

The fieldwork was physically demanding, with long days of hiking and significant altitude gain, but it also offered a unique opportunity to work directly within the environments where these foods are produced. One particularly memorable moment came when we followed two local women through a steep forest in search of chauri. They moved with remarkable ease, while we struggled to keep up!

After helping us, they welcomed us into their home, sharing food, local drinks, and tea. There is always time for a cup of tea! That evening reflected the generosity we encountered throughout the trip.

The trekking experience was a highlight. The landscapes were breathtaking: waking up each morning to those views, which stayed with you throughout the day, made you forget the fatigue.

Equally striking was the sense of community. Food played an important role in this cultural experience. Meals such as dal-bhat: a meal consisting of rice, lentils, vegetables and pickles, were shared daily, often prepared with care even in remote settings.

Sharing knowledge on DNA sequencing

The final stage of the visit was spent in Kathmandu, working in the RIBB laboratory. There, we collaborated with local researchers to optimise DNA extraction protocols and carried out sequencing using MinION flow cells. This work contributed to establishing a workflow that can now be used independently by the team.

We would like to thank Alise Ponsero from the Bioinformatics team and Dave Baker from the Sequencing team for their support throughout the project. They were extremely helpful at every stage, including organising online preparatory and follow-up meetings with the RIBB team.

Across both rural villages and the research environment in Kathmandu, there was a strong culture of hospitality and generosity. It was common to be offered tea, food, or simply time for conversation, even in situations where resources were limited. This created a feeling of openness that shaped the entire experience.

In Kathmandu we were invited to a traditional barbecue (sekuwa), reinforcing how central food is to social connection.

Building collaborations to deliver impact across the globe

The experience provided a valuable perspective on conducting research in a resource-limited setting. At RIBB, projects are closely aligned with practical challenges, meaning that research is often directly connected to local needs and impact.

At the same time, the trip highlighted the importance of collaboration. Even relatively small contributions, such as sharing protocols or technical expertise, can have a meaningful effect when they support locally driven initiatives.

On a personal level, the trip offered a different perspective on daily life. The pace felt slower, but there was a stronger emphasis on community, generosity, and mutual support. This was reflected both in scientific collaboration and in everyday interactions. This collaboration is ongoing. We continue to support the RIBB team with data analysis and bioinformatics, and further exchanges are planned, including visits by Nepalese researchers to the UK and the Quadram Institute.

The samples collected during this visit will form the basis for future work exploring microbial diversity and food systems in unique environmental contexts. There is also potential to expand the collaboration through student exchanges and additional joint projects.

Beyond the scientific outcomes, the relationships built during this visit have been a particularly valuable aspect of the experience, and we look forward to continuing this partnership.”