Fermented foods and personalised dietary interventions are taking digestive wellness in new directions. During this session, leading experts will examine the impact of fermented food consumption on the gut microbiota and health. They will also explore the latest dietary management approaches to gut health including the low FODMAP diet and personalised dietary interventions

Chair:  Susann Bellmann, Senior Scientist/ / Project Manager TIM Systems, Triskelion

14.00 - 14.20

Market insight and trends for gut health ingredients

Dr Minja Miettinen, Research Manager, Valio R&D

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14.20 – 14.40

Fermented foods and their impact on the gut microbiome

Dr Paul Cotter, Head of Department, Food Biosciences, Teagasc Food Research Centre, Ireland

14.30 – 15.00

Exploring the low FODMAP diet for functional gut symptoms

Professor Kevin Whelan, Professor of Dietetics, King's College London

15.00 – 15.15

Advancing microbiome research by means of in vitro models

Susann Bellmann, Senior Scientist/ / Project Manager TIM Systems, Triskelion

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15.15 – 15.30

You’ve got to be in it to win it: best use of probiotic supplements

Professor Simon Gaisford, Professor in Pharmaceutics and Head of Department, UCL School of Pharmacy

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