Author
Prof. Seppo Salminen, PhD
Prof Seppo Salminen, PhD, is a Professor at the Faculty of Medicine and director of the Functional Foods Forum, University of Turku, Finland. He has been visiting professor at RMIT University, Melbourne, Australia, and BOKU University, Vienna Austria. His main research interests are probiotics, prebiotics, and intestinal microbiota modulation as well as functional foods and health and regulatory issues in novel foods and health claims. He has been active in the International Life Sciences Institute Europe, the International Dairy Federation, and the International Scientific Association for Probiotics and Prebiotics (past President and current Board Member). He received his MS at Washington State University (USA) in 1978, MSc from the University of Helsinki in 1979, and PhD from the University of Surrey (United Kingdom) in 1982. He has around 500 journal articles and several textbooks and book chapters and he has received several international awards including the ISF-Institute Pasteur Metchnikoff Price, Swiss Price on Modern Nutrition and the Grand Prix du Yoplait.
Articles written by Prof. Seppo Salminen, PhD
1-10 of 10 articles
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Biotics, oral microbiota and potential for dental applications
Prof. Seppo Salminen writes that the biotic approach offers potential for new biological intervention strategies in dentistry, aimed at restoring the natural oral microbiota and maintaining the balance by introducing beneficial biotic components into the oral cavity. -
The gut-brain axis in livestock animals: Is there a place for biotics in changing pig behavior?
By Prof. Seppo Salminen PhD, University of Turku, Finland When pigs are kept as livestock, ‘manipulative behaviour’ is relatively common… -
Microbiota from a surprising source—baby kangaroos—might decrease cattle methane production
By Prof. Seppo Salminen, University of Turku, Finland One of the major contributors to greenhouse gas production is the final… -
Shaping microbial exposures and the immune system in childhood: Can sandboxes be probiotic?
By Prof. Seppo Salminen, University of Turku, Finland Gut microbiota researchers have established that microbial exposures in early life can… -
Pasteurized Akkermansia muciniphila as a postbiotic: EFSA approval and beyond
By Prof. Seppo Salminen, University of Turku, Finland Earlier this year, the European Food Safety Authority (EFSA) delivered an opinion… -
Locally produced probiotic yogurt for better nutrition and health in Uganda
By Prof. Seppo Salminen, Director of Functional Foods Forum, University of Turku, Turku, Finland Can locally produced probiotic yogurt be… -
YOGURITO –the Argentinian social program with a special yogurt
Dra. MarÃa PÃa Taranto, CERELA-CONICET, Argentina and Prof. Seppo Salminen PhD, University of Turku, Finland It is widely accepted that… -
International Dairy Summit 2018 in Daejeon in South Korea
By Prof. Seppo Salminen PhD, University of Turku, Finland The International Dairy Federation (IDF) convenes annual meetings that bring together… -
Fermented Foods in Nutrition & Health
November 2017. Discussed at International Union of Nutritional Sciences (IUNS) Congress session. By Prof. Seppo Salminen, Director of the Functional Foods… -
Ever evolving microbial friends – new microbes that could impact health
May 2017. By Prof. Seppo Salminen, Director of the Functional Foods Forum, University of Turku. Bacteria have been part of our life…