Author
Prof. Maria Marco PhD
Dr. Maria Marco PhD, is President of ISAPP’s board of directors and Professor in the Department of Food Science and Technology at the University of California, Davis. She earned her PhD in microbiology at the University of California, Berkeley. Prof. Marco started her lactic acid bacteria and gut health laboratory at UC Davis in 2008 and has built an internationally-recognized, NIH, USDA, and NSF funded research program on probiotics, fermented foods, and dietary modulation of the gut microbiome. She is currently a fellow in the American Academy of Microbiology.
Articles written by Prof. Maria Marco PhD
1-8 of 8 articles
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Planning a Biotics Study? New Publication Recommends Adding Diet as a Variable
By Prof. Maria Marco PhD and Prof. Kevin Whelan PhD In studies on probiotics, prebiotics, and other biotics, the demonstrated… -
How do we know if a microbe is dead?
By Prof. Maria Marco PhD, University of California, Davis “Kills 99.9% of bacteria and viruses.” This percentage and others like… -
What does “gut health” mean?
By Prof. Maria Marco PhD, University of California – Davis Probiotics and prebiotics are frequently marketed to consumers for their… -
Can diet shape the effects of probiotics or prebiotics?
By Prof. Maria Marco PhD, University of California – Davis and Prof. Kevin Whelan PhD, King’s College London If you… -
Do fermented foods contain probiotics?
By Prof. Maria Marco, PhD, Department of Food Science & Technology, University of California, Davis We frequently hear that “fermented… -
The future is microbial: A post-pandemic focus on identifying microbes and metabolites that support health
By Prof. Maria Marco, Department of Food Science and Technology, University of California Davis, USA The COVID-19 pandemic has been… -
Creating a scientific definition of ‘fermented foods’
By Prof. Maria Marco, Department of Food Science and Technology, University of California Davis, USA A panel of scientific experts… -
Is probiotic colonization essential?
By Prof. Maria Marco, PhD, Department of Food Science & Technology, University of California, Davis It is increasingly appreciated by…