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This webinar, jointly organised by ILSI Europe’s Prebiotics and Functional Foods Task Forces and the International Scientific Association for Probiotics and Prebiotics (ISAPP), aims to highlight the conclusions on the beneficial aspects of (gut) microbial fermentation resulting from recent activities of both scientific organisations.
Effects of the Intestinal Microbiota on Selected Dietary Components
a) Introduction and Background to the Activity
(Prof. Colette Shortt, Johnson & Johnson, UK)
b) Impact of Intestinal Metabolism and Findings
(Prof. Ian Rowland, University of Reading, UK)
Health Benefits of Fermented Foods: Microbiota and Beyond
(Prof. Robert Hutkins, University of Nebraska, USA)
The scientific presentations will be followed by a question and answer session.
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