Mary Ellen Sanders, PhD was the founding president and is currently the executive science officer of the scientific society, ISAPP. ISAPP – the International Scientific Association for Probiotics and Prebiotics – is a non-profit organization dedicated to advancing the science of probiotics and prebiotics. Dr. Sanders received her B.S. in Food Science at University of California – Davis, and her M.S. and Ph.D. in Food Science with an emphasis in microbiology at North Carolina State University in Raleigh.
Summary (scroll down for an infographic summary) Consumers across all psychographics and life-stages are seeking better digestive wellness. Weighing the evidence on claims and technologies is the best way to know what benefits you’re offering consumers. In this webinar, learn about established claims, dive into what consumers are seeking out in each region, and get a… Read more »
Consider the fundamental change from milk to brie cheese or grapes to wine. Such is the power of fermentation. Fermented foods result from the growth and metabolism of live cultures, transforming a precursor food (such as milk) into a fermented food (cheese). The fermentation process may result in changes in taste, texture, aroma, nutritional value,… Read more »
Get monthly updates about our newest expert-created content, upcoming webinars, and more.
Subscribe
