The APC Microbiome Institute of the University College Cork held an event recently in Brussels, bringing together the research community, academia, industry, policy and decision makers to discuss next generation food. Discussions focused around the interactions involved with the three main topics of the meeting: developing foods to improve microbiome health, increasing the associated food production needs and also continuing to support sustainable agriculture practices. For more information please click here.
Prof Peter Holzer from the Medical University of Graz, a partner of MyNewGut, appeared on Swiss television.
Watch the TV clip here (language: German). Broadcasted on 24 September 2015 (23:20) by SFR, the Swiss television and radio company.
The clip is about irritable bowel syndrome and inflammatory bowel disease and the role of the gut microbiota in these disorders. Peter explains how nutrition influences the composition and function of the gut microbiota, and how the gut microbiota impacts not only on the intestine but also on mental health.
Part 1 of the project's first podcast is out!
First, we asked the coordinator of the project, Professor Yolanda Sanz of the Spanish National Research Council to introduce the project and her role in it.
Podcast 2 with Dr Joan Vermeiren of Cargill's Nutrition Science Group. She discusses Work Package 7 of the project which involves developing innovative food ingredients and products to target the human gut microbiome.
MyNewGut featured in Nature article: The tantalizing links between gut microbes and the brain.
Two main objectives of MyNewGut target brain development & disorders, which aim to lead to concrete dietary recommendations that might alleviate brain-related disorders.
Steps Forward in the MyNewGut Project
The MyNewGut project's recent progress and expected outcomes for 2016 were revealed by the Project Coordinator, Professor Yolanda Sanz of the Spanish National Research Council (CSIC), in an interview with 'Gut Microbiota for Health'. See what Yolanda had to say.