Fermented foods have been an integral part of human diets for centuries and are now recognized for their significant health-promoting properties. These foods contain beneficial microorganisms that support gut health, improve digestion, and contribute to overall well-being. Increasing scientific interest has led to a deeper understanding of their role in modulating the gut micro biome.
Recent innovations in probiotic research are driving the development of next-generation fermented products with targeted health benefits. Advances in food technology and microbiology are enabling the creation of more stable, effective, and functional probiotic formulations for diverse applications in nutrition and healthcare.
This session will explore traditional and modern approaches to fermentation, probiotic product innovation, and their applications in improving human health through diet and micro biome modulation.