Feed your future
June 2-5, 2019 | New Orleans, LA
Home Featured and Scientific Deep Dive Sessions Scientific Program Deep Dive: Gut Microbiome, Nutrition, and Health

Scientific Program Deep Dive: Gut Microbiome, Nutrition, and Health

Feature Image

Scientific Program Deep Dive: Gut Microbiome, Nutrition, and Health
Monday, June 3 | 10:00 a.m. – 5:30 p.m. | Ernest N. Morial Convention Center | Room 393-396

Dive into a cutting-edge area of R&D: the gut microbiome and its relationship to nutrition and health.  Scientists and Product Developers will present emerging science on microbiome and discuss challenges to bridge inter-disciplinary discovery to commercial innovation: ingredients, nutrition science and benefit substantiation, emerging applications, enabling technologies, standards and analytical methods, regulatory, and partnerships & ecosystems necessary for product development and commercialization.

Welcome and introduction on the deep dive session  
10:00 - 10:30 a.m. 
Host: Maria Velissariou, PhD, IFT Chief Science and Technology Officer 

Overview of Gut Microbiome, Diet, and Health 
10:30 - 11:15 a.m.  
The opening presentation will provide an overview of the gut microbiome and its importance on host health. A discussion on how different diets and dietary components may impact the composition and activity of the microbes residing in the gastrointestinal tract, and how those changes may affect host health outcomes, will follow. 
Lead Presenter: Kelly Swanson, PhD,  

The Role of Probiotics and Gut Microbiome on Metabolic Health: An Overview on the Clinical Science and Market Positioning of Probiotics for Weight Management and Metabolic Syndrome 
11:15 a.m. - 12:15 p.m.  
Lead Presenter: Kiran Krishnan, Microbiome Labs 

Dietary Fiber Structure Controls on Gut Microbiome Composition and Function 
12:15 - 1:30 p.m. 
Lead Presenters: Bruce Hamaker, PhD; and Steve Lindemann, PhD, Purdue University 

Secondary Metabolites in the Control of Microbiota and Immunity: Functional Sugars 
1:30 -2:00 p.m. 
Lead Presenter: Sergio Pumarola Segura, MBA, Paleo Biotech project 

Parallels Among the Microbial Diversity in Fermented Vegetables and the Human Gut and Potential Applications in Food and Beverage Products 
2:00 -2:30 p.m. 
Lead Presenter: Ilenys M Pérez-Díaz, PhD, USDA-ARS Food Science Research Unit  

Planting the Microbiome: The Impact of Plant-derived Exosome-like Nanoparticles on the Gut Microbiome and Intestinal Homeostasis 
2:30 - 3:00 p.m.  
Lead Presenter: Jennifer Spinler, PhD, Dept. Pathology & Immunology, Baylor College of Medicine 

The Gut Microbiome and Personalization of Diet and Health Interventions 
3:00 - 3:45 p.m. 
Lead Presenter: Darrell Cockburn, PhD,  The Pennsylvania State University 

The Patent Landscape: The Gut Microbiome 
3:45 - 4:15 p.m. 
Lead Presenters: Christopher Turoski, JD, and Anil Sharma, PhD,  University of Minnesota Law School  

Communication Panel: Effectively Communicating a Complex Message 
4:15 - 5:30 p.m. 
Panelist: Alan Murray, GoodBelly/NextFoods 

Changing Consumer Behavior to Greater Adoption of Microbiome Products 
4:30 - 4:45 p.m. 
Panelist: David Beno, XenoBiosciences 

Positioning the Microbiome to Consumers 
4:45 - 5:00 p.m. 
Panelist: Lynn Dornblaser, Mintel 

Panel Discussion  
5:00 - 5:30 p.m. 

BE INSPIRED, BE CHALLENGED, BE ENGAGED

Fuel your passion for the science of food through thought-provoking IFTNEXT presentations, panel discussions, exhibitions and Start-Up Alley entrepreneurs

IFT’s Career Center Live is where you can get noticed and network with some of the top companies in food science and technology from around the globe.

The edge you need to succeed. IFT Pre-event Short Courses provide in-depth, intensive learning opportunities packed with valuable information to help you advance your knowledge and your career.

IFTNEXT sessions are about challenging, re-examining and inspiring original thought. They’re about engaging passionate, creative, forward thinking individuals like yourself in exciting conversations and activities to advance the science of the food.