October 6-7-8, 2020

Quebec City Convention Centre, Canada

MARIA L. MARCO

Professor in the Department of Food Science and Technology at the University of California, Davis, USA

Opportunities and challenges for probiotics in foods and supplements”

BIOGRAPHY

Maria Marco is a Professor in the Department of Food Science and Technology at the University of California, Davis, USA. Prof. Marcoreceived her BS degree in microbiology from the Pennsylvania State University and PhD from the University of California, Berkeley. She then worked as a postdoc and subsequently as a scientist at NIZO food research, The Netherlands where she also led a project supported by the TI Food & Nutrition. Prof. Marco initiated her laboratory at UC Davis in 2008 and was promoted to full professor this year. Her research focuses onlactic acid bacteria in food systems and the mammalian digestive tract. The broad objective of her work is to identify the attributes of microbes that can be used to guide improvements in food production to benefit human health. Prof. Marco has led numerous projects investigating the activity of probiotic Lactobacillusin the mammalian digestive tract, emphasizing the impact of diet and delivery matrix on probiotic function. This research includes inquiry on how health can be improved by using dietary polysaccharides to modulate the structure and function of the gut microbiome. Her lab also has extensive expertise on the microbial diversity in fermented foods with specific attention to the bacterial species that have the capacity to prevent the growth and survival of foodborne pathogens and spoilage microbes. This research has received over 10 million dollars in research support from federal, state, foundational, and international agencies. Prof. Marco has mentored over 100 students, postdocs, and visiting scientists in her lab. She has over 70 publications in refereed journals and numerous patents as well as is a founder of a start-up company on microbial detection. She received an American Society for Microbiology Distinguished Lecturer award and serves on numerous advisory and editorial boards.

ABSTRACT

More information to come.

Implementing Partners

BÉNÉFIQ IS …
The international rendezvous on health ingredients that will be held from October 2 to 4, 2018, at the Quebec City Convention Centre in Canada. Anchored in Quebec City’s reputation for excellence in food and health, BENEFIQ is a must-attend event sparking synergy among scientists and industry professionals from this rapidly evolving sector.
An initiative of the Institute of Nutrition and Functional Foods (INAF)

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