Food Chemistry and Food Microbiology

Probiotics, Fermented Foods, and Gut Microbiota

This session explores the microbial transformations involved in fermented food production and the impact of probiotics on human health. Scientific findings on gut microbiota modulation through diet will be presented. Key fermented foods such as yogurt, kefir, kimchi, and kombucha will be analyzed for their microbiological profiles. The health implications of these foods will be discussed with clinical trial evidence. Industrial challenges in standardizing probiotic content and quality control will be addressed. Regulatory labeling requirements will also be covered.