Author
Prof. Bob Hutkins, PhD
Prof. Bob Hutkins PhD is the Khem Shahani Professor of Food Microbiology at the University of Nebraska – Lincoln. He received his PhD from the University of Minnesota and was a postdoctoral fellow at Boston University School of Medicine. The Hutkins Lab studies bacteria important in human health and in fermented foods. His group is particularly interested in understanding factors affecting the persistence of beneficial bacteria in the gastrointestinal tract and how probiotics, prebiotics, and synbiotics can enhance health outcomes. Prof. Hutkins was a longtime ISAPP board member who retired from the board in 2022.
Articles written by Prof. Bob Hutkins, PhD
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Research on the microbiome and health benefits of fermented foods – a 40 year perspective
Many ISAPPers remember when fermented foods attracted hardly any serious attention from scientists outside the field. Certainly, most clinicians and… -
Virtual events continue to fill gaps as in-person meetings are being planned
Prof. Bob Hutkins, PhD, University of Nebraska – Lincoln, USA For scientists, annual meetings provide coveted opportunities to hear about… -
Ambient yogurts make a global impact
By Prof. Bob Hutkins, PhD, University of Nebraska Lincoln, USA Quick, which country consumes the most yogurt? Must be France?… -
Reading, writing, and making an impact
Bob Hutkins, University of Nebraska-Lincoln, Department of Food Science and Technology and Leslie Delserone, University of Nebraska-Lincoln, University Libraries For… -
Kombucha: Trend or New Staple?
September 2017. By Prof. Bob Hutkins, Khem Shahani Professor of Food Science, University of Nebraska, Department of Food Science and… -
Got gas? Blame it on your bacteria
September 2016. By Prof. Robert Hutkins, PhD – When I tell friends and family that I study gut bacteria and…