Probiotics

Adriano Brandelli is a Full Professor and Senior Researcher at the Federal University of Rio Grande do Sul, Research Awardee of the National Council for Scientific and Technological Development, and former Dean of the Institute of Food Science and Technology (Brazil). He received a B.S. from the Federal University of Rio Grande do Sul, and his Ph.D. in Chemical Sciences from the University of Buenos Aires. His areas of expertise include Microbiology and Nanobiotechnology, with an emphasis on probiotics and bioactive peptides. He has published over 300 peer-reviewed papers in international journals, and several book chapters in the field. Member of the editorial board of the journals Food Microbiology, Annals of Microbiology and Journal of Basic Microbiology, and reviewer of several international journals in the areas of Microbiology, Biotechnology and Food Science.

1. An introduction to probiotics 2. Prebiotics and synbiotics 3. Microorganisms with food applications as probiotics 4. Beneficial microbes from human and animal intestines 5. High-throughput technologies in probiotics science 6. Probiotics in milk and dairy foods 7. Probiotics in meat products 8. Development of high-protein whey-based beverage rich in probiotics 9. Effect of food ingredients on susceptible gut indigenous bacteria 10. Encapsulation of probiotics 11. Prospective applications of probiotics and prebiotics in foods 12. Food-gut microbiota interactions 13. Food-based probiotics: functional dietary ingredients 14. Probiotics in sports nutrition 15. Impact of probiotic supplementation and the role of gut microbiome in obesity 16. Immunomodulatory and anti-inflammatory mechanisms of probiotics 17. Probiotics and intestinal health 18. Probiotics and urogenital health 19. Probiotics and skin health 20. Probiotics in the management of diabetes 21. Probiotics in pediatrics 22. Probiotics and the gut-brain axis 23. Probiotics and the gut-liver axis 24. Next generation probiotics