3rd Edition of International Conference on Probiotics and Prebiotics
March 27-29, 2025
Innovations in Probiotics and Prebiotics
Innovations in probiotics and prebiotics are unlocking new possibilities for enhancing human health. New research into plant-based prebiotics is expanding their use beyond traditional sources, offering more sustainable and diverse options for supporting gut health. In the realm of probiotics, innovations include the development of synbiotics—combining probiotics and prebiotics to maximize their synergistic effects. Additionally, advancements in personalized nutrition are enabling the creation of custom probiotic formulations based on an individual's unique microbiome profile. These innovations not only improve the effectiveness of probiotics and prebiotics but also open doors to more tailored and impactful health interventions, promoting long-term wellness.
Dipak P Ramji
Cardiff University, United Kingdom
Nurinisa Esenbuga
Ataturk University, Turkey
Yasin Ozdemir
Ataturk Horticultural Central Research Institute, Turkey
Roberto Ricardo Grau
National University of Rosario, Argentina
Suriyavathana Muthukrishnan
Periyar University, India
Mariela Maldonado
CONICET-UTN FRM, Argentina
Jason Ryan
Sacco System, AustraliaSubmit your abstract Today
Title : Probiotics in the prevention and treatment of atherosclerotic cardiovascular disease: Focus on molecular mechanisms
Dipak P Ramji, Cardiff University, United Kingdom
Title : Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers
Nurinisa Esenbuga, Ataturk University, Turkey
Title : Phytochemical analysis and antioxidant activity of Physalis minima
Suriyavathana Muthukrishnan, Periyar University, India
Title : Scale up for manufacturing next generation probiotics: Process development strategies and processes to fast track products into the market
Jason Ryan, Sacco System, Australia
Title : Bacillus subtilis natto: A next-generation probiotic with positive implications in immunological, metabolic, and neurological health
Roberto Ricardo Grau, National University of Rosario, Argentina
Title : Canned cherries made with lactitol or xilitol: A dietetics and prebiotic alternative to reduce its caloric value
Mariela Maldonado, CONICET-UTN FRM, Argentina