Understanding the interconnectedness of Arctic Peoples, microbes and the environment in the SILA Group

The SILA Group focuses on how Arctic Indigenous foods connect the health and well-being of Arctic Indigenous peoples and the Arctic environment among other things through microbes. This research has the potential to add important nuances to global discussions about health and sustainability through the lens of the Indigenous animal-sourced and non-industrial/non-agricultural Inuit food system.


The SILA Group applies an Indigenous science framework to do research at the intersection of Inuit food culture, microbiology and food sovereignty. This research is radically interdisciplinary and collaborative and seeks to challenge outmoded approaches to Arctic science, science education and research involving Inuit.



  1. Hauptmann, AL, Paulová, P., Hansen, LH., Sicheritz-Pontén, T., Mulvad, G., Nielsen, DS. (2020) Microbiota in foods from Inuit traditional hunting. PLoS ONE 15(1): e0227819. https://doi.org/10.1371/journal.pone.0227819 
  1. Hauptmann, AL., Paulová, P., Castro-Mejía, JL., Hansen, LH., Sicheritz-Pontén, T., Mulvad, G., Nielsen, DS. (2020) The Microbial composition of dried fish prepared according to Greenlandic Inuit traditions and industrial counterparts. Food Microbiology 85 (2020) 103305
  2. Campbell, R., Hauptmann, AL., Campbell, K., Fox, S., Marco, ML. (2022) Better understanding of food and human microbiomes through collaborative research on Inuit fermented foods. Microbiome Res Rep 2022;1:5 https://dx.doi.org/10.20517/mrr.2021.06


The Aage V. Jensen Foundation

The Greenland Research Council

The Carlsberg Foundation


Group leader

Aviâja Lyberth Hauptmann

Assistant Professor


Group members

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Mads Bjørn Bjørnsen PhD Fellow   E-mail