ILSI Europe and the International Scientific Association for Probiotics and Prebiotics (ISAPP) organised a free webinar on the 12th of April (15.00 - 16.30 CEST). The aim of this joint webinar was to highlight the conclusions on the beneficial aspects of (gut) microbial fermentation resulting from recent activities of both scientific organisations.

ILSI Europe is an important stakeholder of the JPI HDHL and the content of this webinar was closely related to running JPI HDHL Joint Actions on Intestinal Microbiomics. From ILSI Europe, the webinar was organised by the Prebiotics and Functional Foods Task Forces.

The webinar covered the following aspects related to the JPIHDHL pillar 2. Diet and food production:

• The gut microbiota as a key factor in shaping the biochemical profile of the diet

• The diverse microbial community that inhabits the human gut and its impact on health due to the involvement in the metabolism of food and the bio-availability of a large number of nutrients and non-nutrients

• Fermented foods with enhanced nutritional and functional properties beneficial to the human body after ingestion, due to the transformation of substrates by the associated microbes and formation of bioactive or bioavailable end-products.

Programme of the webinar:
Effects of the Intestinal Microbiota on Selected Dietary Components

a) Introduction and Background to the Activity (Prof. Colette Shortt, Johnson & Johnson, UK)

b) Impact of Intestinal Metabolism and Findings (Prof. Ian Rowland, University of Reading, UK)

Health Benefits of Fermented Foods: Microbiota and Beyond

(Prof. Robert Hutkins, University of Nebraska, USA)

The scientific presentations were followed by a question and answer session. For more information about the webinar please visit the following website.