3rd Edition of International Conference on Probiotics and Prebiotics
March 27 -28, 2025
International Conference on
Probiotics and Prebiotics
Event Book
Event program
Scientific Program
About
Magnus Group welcomes you to our Online Event entitled International Conference on Probiotics and Prebiotics Online Event during June 15 -16, 2022.
The global consortium will concentrate on evidence-based benefits, such as health claims supported by scientific experiments and clinical trials. PROBIOTICS 2022 will transform the paradigm for how probiotics and prebiotics are studied and understood by bringing together world-renowned scientists, researchers, scientists, nutrition experts, microbiologists, food technologists, healthcare professionals. It comprises timely Keynote talks, Scientific sessions, Oral presentations and Poster presentations.
Join us for an enlightening conference focused on the role of prebiotics and probiotics in maintaining health and preventing disease.
Scientific Committee Members
David Pineda Ereno
DPE International Consulting, Belgium
Nurinisa Esenbuga
Ataturk University, Turkey
Oktay Yerlikaya
Ege University, TurkeySpeakers
Hebe T Fernandez
National University of the South, Argentina
Paola Zanetta
Università del Piemonte Orientale (UPO), Italy
Crovadore Julien
HEPIA & New Nordic, Switzerland
Diletta Francesca Squarzanti
University of Piemonte Orientale (UPO), Italy
Thi Thu Hao Van
RMIT University, Australia
Yasin Ozdemir
Ataturk Horticultural Central Research Institute, Turkey
Nurinisa Esenbuga
Ataturk University, Turkey
Oktay Yerlikaya
Ege University, Turkey
Diana Catalina Castro Rodriguez
CONACYT, Mexico
Iryna Skorochod
National Academy of Sciences of Ukraine, Ukraine
Yifan Zhong
Zhejiang University, China
Suriyavathana Muthukrishnan
Periyar University, IndiaGallery
Reviews
Title : Lack of correlation between in vitro and in vivo assays when assessing colonization characteristics Of potentially probiotic bacteria
Thi Thu Hao Van, RMIT University, Australia
Title : Enterococci: a review of potential technological and functional properties
Oktay Yerlikaya, Ege University, Turkey
Title : Global regulatory trends on the use of probiotics in foods and food supplements
David Pineda Ereno, DPE International Consulting, Belgium
Title : Biochemical profile of guar (Cyamopsis tetragonoloba) as - a potential natural prebiotic
Suriyavathana Muthukrishnan, Periyar University, India
Title : Possible advantages of using reishi in cheese brine for the production of probiotics and/or prebiotics cheese
Yasin Ozdemir, Ataturk Horticultural Central Research Institute, Turkey
Title : Effects of supplementation of dietary probiotic at different levels on laying performance, egg quality and yolk fatty acid profile of laying hens
Nurinisa Esenbuga, Ataturk University, Turkey