Probiotics, Prebiotics & Fermented Foods

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.