1-8 of 8 results
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ISAPP discussion group leads to new review paper providing a global perspective on the science of fermented foods and beverages
By Kristina Campbell, MSc, Science & Medical Writer Despite the huge variety of fermented foods that have originated in countries… -
Thank You to ISAPP’s 2019 Industry Advisory Committee Members
This year, a record 50 companies that are dedicated to a science-based approach to the probiotic and prebiotic industries joined… -
ISAPP Tests the Water with a New Session Format at Annual Meeting: The Springboard
Along with more traditional lectures, the distinctive five-minute rapid-fire late breaking news session and the small, topical discussion groups have… -
Challenges ahead in the probiotic field – insights from Probiota 2019
By Dr. Mariya Petrova, Microbiome insights and Probiotics Consultancy (MiP Consultancy), Bulgaria. Recently, I attended the Probiota Conference, which brings… -
East meets West at ISAPP’s first meeting in Asia
The International Scientific Association for Probiotics and Prebiotics (ISAPP) recently convened its first meeting held in Asia, with the modern… -
Welcome Seppo Salminen – ISAPP’s New President
An interview with Prof. Seppo Salminen ISAPP President 2018-2021 1) What are your goals as the next president of… -
ISAPP’s First Meeting in Asia is a Huge Success
June 5-7th 2018 ISAPP held its first Asian meeting in Singapore. This open registration meeting was a huge success with… -
ISAPP is coming to Asia – the hidden reason
By Prof. Glenn Gibson In just a few days ISAPP will host its first meeting outside of Europe or North…
