This session focuses on probiotics, prebiotics, synbiotics, postbiotics, fermented foods, and their roles in nutrition and health. It addresses microbial functionality, food applications, gut-health effects, therapeutic potential, product development, safety, and emerging evidence surrounding microbiome-targeted nutrition.
Abstract Scope and Participation
Laboratory, clinical, food-science, and translational studies involving beneficial microbes and microbial food products are welcome. Microbiologists, nutritionists, food technologists, clinicians, researchers, and industry professionals are invited to present their work.
This work explores the valorization of Edible Mushroom By-Products (EMBP) in Douchi production. We first focused on optimizing the critical koji-making stage, utilizing a mixed culture of Aspergillus…
The overall health of pregnant and lactating women is an important element in a country's development. The nutritional status of the mother affects the weight of the newborn, which in turn affects…
Spontaneous fermentation by indigenous microorganisms has been widely applied to coffee beans processing once harvested. Chemical composition of coffee beans and its physiological impacts after…
The effects of dietary fiber vary depending on its type and the composition of an individual’s gut microbiota. Certain microbes act as probiotics only when appropriate dietary fiber is present, and…
The interaction between exogenous microorganisms and the host has received great attention, and finding new probiotics is always the way to improve the health of humans and animals. Lactobacillus…
Amasi, traditional fermented milk produced in Southern Africa, is associated with several health benefits, such as probiotic activities, immune system modulation, as well as antimicrobial, antitumor…
Sessions are CPD-accredited; certificates issued to every registered delegate within two weeks of the conference.
Oral and poster slots for original Probiotics, Prebiotics & Fermented Foods work, reviewed by the scientific committee.
Meet nutrition researchers, educators, and public health specialists from around the world across three days.
Accepted abstracts appear in the indexed conference proceedings with a citable DOI.
Plenary lectures from leading voices shaping Probiotics, Prebiotics & Fermented Foods research and practice.
Attend in person in Singapore or join virtually — same programme, same certificate.
Oral and poster slots for your work — in person in Singapore or online. Not presenting? Attend as a delegate to learn from the field.
The Probiotics, Prebiotics & Fermented Foods track is a dedicated stream within Nutri Science 2027 covering the latest research, clinical innovation, and best practice in Probiotics, Prebiotics & Fermented Foods. It brings together researchers, educators, and practitioners for oral presentations, posters, and discussion.
Nutrition researchers, dietitians, clinical nutrition practitioners, educators, doctoral students, and public health specialists with an interest in Probiotics, Prebiotics & Fermented Foods are all welcome — whether presenting or attending.
Yes. Submit an abstract for oral or poster presentation. All submissions are peer-reviewed by the scientific committee; accepted abstracts appear in the indexed proceedings.
Yes. Nutri Science 2027 is a hybrid conference — attend the Probiotics, Prebiotics & Fermented Foods track in person in Singapore or join live online, with on-demand access afterward.
Singapore · March 18–20, 2027· Hybrid · in-person & virtual
Attend without presenting.
