Talking Science with ISAPP’s Science Translation Committee

By Christopher Cifelli, PhD, VP of Nutrition Research, National…
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Global FoodOmics: A Crowd-Sourced Window Into Microbes In Our Foods

January 25, 2018. By Mary Ellen Sanders, PhD , Dairy &…
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Resilience as a measure of health: implications for health claims for foods

January 16, 2018. By Mary Ellen Sanders PhD, Sylvie Binda PhD,…
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The Times They Are A-Changin’ With Probiotics

December 15, 2017. By Prof. Daniel Merenstein, MD, Department…
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Interpreting Risk Reduction in Probiotic & Prebiotic Clinical Trials

November 2017. By Prof. Michael Cabana MPH MD, Professor of Pediatrics,…
salminen and hutkins at YINI

Fermented Foods in Nutrition & Health

November 2017. Discussed at International Union of Nutritional…
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Microbiome Analysis – Hype or Helpful?

September 2017. By Karen Scott, PhD, Rowett Institute, University…
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Bugs on the Brain: the Microbiota-Gut-Brain Axis

September 2017. By Eamonn M. M. Quigley, Chief Division of Gastroenterology…
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Kombucha: Trend or New Staple?

September 2017. By Prof. Bob Hutkins, Khem Shahani Professor…
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Advice from a Nutritionist:  Eat More Fermented Foods.

September 2017. By Christopher Cifelli, PhD, VP of Nutrition…
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Suggestions for Making Safe Fermented Foods at Home

September 2017 - By Drs. Bruno Pot and Frédéric Leroy, Vrije…