Geography and Probiotic Beverages 2. Probiotic Beverages in India: History and Current Developments 3. Probiotic Beverages in Japan (some history and current developments) 4. Probiotic Beverages in China 5. Fermented Foods and Probiotic Beverages in Korea 6. Probiotic beverages in Thailand (health attributes and future trends) 7. Probiotic beverages: health benefits and current trends in the Middle East 8. Current trends and opportunities of plant-based non-alcoholic probiotic beverages: A European and African perspective 9. The Americas and Probiotic Beverages
Health and Genomics 10. Probiotics: Emerging Functional Ingredients for Healthy Aging and Age-related Diseases. 11. TRP channels at Gut: Effect of prebiotics, probiotics and postbiotics on Gut-Brain axis 12. Application of Genomics, Transcriptomics and Proteomics in Probiotic Research
Production and Quality 13. Starter cultures for probiotic beverages: A comparative study of traditional and modern approaches
Technologies and legalities 14. Kefir, Kombucha and Sour beers 15. Probiotic Lactobacillus Strains for Enhanced Health Benefits (Genetic Engineering and Microencapsulation) 16. Packaging for probiotic beverages (including thermal) 17. Microbial safety issues related to probiotic beverages and the organisms used in their manufacture 18. Quality Control of Probiotic Beverages and Organisms 19. Legalities, Intellectual Property, Ethical Concerns and Regulatory Aspects in Probiotics
Marketing probiotic beverages 20. Marketing probiotic beverages 21. Thoughts on the future of probiotic beverages
Sandeep Kumar Panda is an assistant professor in the School of Biotechnology, KIIT University, India. He holds an MSc in applied microbiology and a PhD in microbiology from Utkal University in India. He completed his postdoctoral studies as a Global Excellence Stature Fellow at the University of Johannesburg in South Africa. His main research focus is on the development of probiotic functional foods by fermentation.
Julie Kellershohn is an assistant professor at Ryerson University, Toronto, Canada. She holds an honors BSc from Queen's University, an MBA from Harvard Business School, and a PhD from Harper Adams University. Her research focuses on food and beverage consumer behavior and the development and marketing of novel beverages.
Inge Russell is an honorary professor at Heriot-Watt University in Edinburgh, Scotland, and a fellow of the British Institute of Biology and the American Academy of Microbiology. She holds a PhD and DSc from the University of Strathclyde in Scotland and has more than 40 years of industrial research experience in the fermentation industry. She has authored more than 150 papers on yeast biotechnology and is the cofounder and coeditor of the journal Critical Reviews in Biotechnology.
