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Connecting with the ISAPP community: Continuing to advance the science of probiotics and prebiotics
By Mary Ellen Sanders PhD, executive science officer, ISAPP On behalf of the ISAPP board of directors, I am reaching… -
Growing interest in beneficial microbes and fermented foods in Argentina
By Prof. Gabriel Vinderola PhD, Associate Professor of Microbiology at the Faculty of Chemical Engineering from the National University of… -
Misleading press about probiotics: ISAPP responses
It seems over the last couple of years, open season on “probiotics” has been declared. Responding in a scientifically accurate… -
Another day, another negative headline about probiotics?
By Prof. Colin Hill, PhD, APC Microbiome Ireland, University College Cork, Ireland Scientists have a particular job. We try to… -
Role of citizen science in research on fermented foods
By Prof. Sarah Lebeer, Universiteit Antwerpen Spontaneous vegetable fermentations, with their rich flavors and potential health benefits, are regaining popularity… -
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… -
Those who can’t do science, do science communication?
By Dr. Colin Hill See what I did there? I used a title which I hope will attract the attention…
