Innovative Functional Foods: Polyphenols & Probiotics

Join colleagues for an interactive session with Dr Rohit Sharma, Assistant Professor, Shoolini University, Solan (India), on emerging functional foods based on the combination of plant polyphenols and probiotics.

This session will highlight innovative approaches to combining plant polyphenols with probiotic bacteria, showcasing how medicinal herbs and plants can be harnessed to create novel, health-promoting food formulations.

You’ll gain insights into:

• How polyphenols and probiotics can work together to boost health.
• Cutting-edge strategies for developing functional foods with enhanced bioactivity.
• Opportunities for the dairy industry and beyond to integrate these emerging concepts and meet evolving consumer demands.

Be part of the conversation on how science and innovation are shaping the future of functional nutrition.

Timings

1.00pm: Guests arrive

1.05pm: CoE Introduction

1.10pm: Keynote Speaker

1.45pm: Q&A Session

2.00pm: Event finishes

Wednesday 5th November

1.00pm - 2.00pm

Room R1, Ross Building, Lincoln University

About Our Speaker

Dr. Rohit Sharma

Dr. Sharma is an Associate Professor in Biochemistry at the Faculty of Applied Sciences & Biotechnology, Shoolini University, India. He holds a Ph.D. in Biochemistry from the National Dairy Research Institute, Karnal, India. His research interests include understanding the causes and mechanisms of aging, as well as developing novel nutraceuticals and functional foods to support healthy aging. With over 11 years of experience as an active researcher, Dr. Sharma has published 46 peer-reviewed articles and secured $2.5 million in research funds from four extramural research projects. He has been bestowed with several national and international fellowships and awards and holds 02 patents on novel synbiotics in the USA & UK.