The global health effects of yogurt are beyond the single effects of each nutrients and live bacteria, as indeed, “yogurt is more than the sum of its parts”. The updated scientific data about food matrix benefits of yogurt will be the topic of the 6th YINI Summit in the context of the Nutrition 2018 Congress, on June 10, in Boston.
Professor Robert Hutkins from the University of Nebraska (USA) will focus on the specific role of live active bacteria of the yogurt.
A fermentation process that can provide additional properties to the food beyond basic nutrition
The popularity and increased consumption of yogurt, kefir, and other fermented dairy has been driven, in part, by the health benefits these products are thought to confer. Many of the nutritional attributes associated with these products, including, minerals, and vitamins are naturally present in the starting food materials. However, for fermented foods such as yogurt, the products of fermentation and the bacteria involved in the fermentation process, can provide additional properties to the food beyond basic nutrition. Among the most well-established effects is the role of yogurt bacteria in improving lactose digestion in individuals with lactose malabsorption.
“What benefits may be brought by fermented foods and fermentation processes? What are the effects on gut microbiome? Can yogurt or probiotic consumption improve gut microbiome and health?” are some of the questions addressed by Pr. Robert Hutkins during the Summit.
Who is Robert Hutkins?
Robert Hutkins is the Khem Shahani Professor of Food Microbiology in the Department of Food Science and Technology at the University of Nebraska. He received his B.S. and M.S. degrees from the University of Missouri and his Ph.D. from the University of Minnesota
The Hutkins Lab is focused on the studies of important bacteria in human health and in fermented foods. The lab is particularly interested in understanding how diet and various food components, especially microorganisms used in the manufacture of fermented foods and beverages, influence the bacteria that reside in the gastrointestinal tract. The lab is also focused on prebiotic fibers and how these food materials shift the intestinal microbiota in humans and animals and enhance human health.
Prof. Hutkins has presented many scientific seminars on probiotics and prebiotic, as well as lectures on fermented foods and other food science topics. He is also the author of the soon-to-be published 2nd edition of “Microbiology and Technology of Fermented Foods”.