S5 Continuation
Tracks
Linhart Hall
| Wednesday, September 9, 2026 |
| 11:30 - 13:00 |
| Linhart Hall |
Details
Discussion of all Flash Presentations will take place after the final Flash Presentation and continue until the end of the session.
Speaker
Dr. Maria Marco
UC Davis
S5-KN2: Our missing microbiome: how traditionally fermented foods support health
11:30 - 11:50
Dr. Alessandra Fontana
Università Cattolica Del Sacro Cuore
S5-RT4: Impact of formulation and food matrix on probiotic functionality: a multi-analytical study on Lactobacillus acidophilus LA-5®
11:50 - 12:03
Dr. Alexios Loukas
Foodigit
S5-RT5: Describing the "healthy" state of food-related microbiomes through metrics and functional stability
12:03 - 12:16
Dr. Davide Addazii
University Of Bologna
S5-FT1: Redefining polysaccharide choice: linking technology, gut health, and sustainability from chitosan to resistant starch
12:16 - 12:22
Dr. Chiara Maria Calvanese
University Of Naples Federico II, Department of Agriculture Sciences
S5-FT2: Development of a novel psychobiotic fermented product for gut-brain axis modulation
12:22 - 12:28
Mr. Ewen Trebossen
French National Institute for Agriculture, Food, and Environment (INRAE)
S5-FT3: Screening of 103 probiotic and proteolytic bacterial strains for lupin-based food applications targeting allergy modulation
12:28 - 12:34
Priscilla Magro Reque
CarMeN Laboratory, INSERM, INRAE, Université Claude Bernard Lyon 1
S5-FT4: Probiotic-fermented jambolan (Syzygium cumini) pulp modulates microbial communities and metabolite profiles in elderly gut microbiota
12:34 - 12:40
Ms. Humna Liaqat
University Of Ljubljana, Biotechnical faculty
S5-FT5: Comparative evaluation of anti-Inflammatory potential of nisin and gassericins K7
12:40 - 12:46Chair
Francesca De Filippis
University of Naples Federico II
Maria Tonti
ILSI Europe
