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Website title: International Scientific Association for Probiotics and Prebiotics (ISAPP)
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A representative from Europe’s Lactic Acid Bacteria Industrial Platform (LABIP) awarded Prof. Maria Marco PhD with the prestigious LABIP Award for Mid-Career Senior Researcher at the 15th Annual International Symposium on Lactic Acid Bacteria, held in August.
Prof. Marco, who serves as ISAP...
Cheese is usually appreciated as a finished product; a traditional functional food with a flavour and texture profile shaped by fermentation. Although cheese consumption has been associated with health benefits, the mechanisms through which this is achieved are still unclear. Our overarching hypothesis is that the cheese matrix functions as a structured delivery vehicle for l...