Probiotic industrial products are at the forefront of nutrition research, offering a promising avenue for enhancing gut health and overall well-being. These products, ranging from yogurts to supplements, contain live beneficial bacteria that confer various health benefits when consumed. Researchers are delving into the intricate interplay between probiotics and the gut microbiome, uncovering their role in digestion, immune function, and even mental health. Studies explore optimal strains, dosages, and delivery methods to maximize efficacy. Furthermore, advancements in biotechnology are facilitating the development of novel probiotic formulations tailored to address specific health concerns. As the field of nutrition continues to evolve, probiotic industrial products remain a focal point, offering potential solutions to promote health and prevent disease through harnessing the power of beneficial bacteria.
Title : Assessment of a Metabolic Map 3.0 (MM3.0) in association with Cardio Metabolic-Renal Syndrome (CMR-S)
Antonio Claudio Goulart Duarte, Federal University of Rio de Janeiro, Brazil
Title : Brain health beyond cognition: Exploring the needs of an aging brain
Dilip Ghosh, Nutriconnect, Australia
Title : Beyond the apparent: Nutrition, perception, and resilience in contexts of cognitive vulnerability a transdisciplinary proposal inspired by the Volume Oltre l’Apparente (Conversano & irace, 2026)
Raffaella Conversano, University of Bari, Italy
Title : Nutrition, physical activity, mental health, and reproductive function in adolescent and young adult women: Neuroimmunometabolic perspectives
Malgorzata Mizgier, Poznan University of Physical Education, Poland
Title : Characterization of isolated strains of microorganisms from mineral, mountain and spring waters from France, Italy, England, South Korea, Japan, Netherlands, Austria, Spain, Singapore and Bulgaria
Nedyalka Naneva Valcheva, Vocational High School, Bulgaria
Title : Climate-smart legume composting and its influence on sweet potato yield, soil health, and nutrient quality
Topas M Peter, PNG University of Technology, Papua New Guinea