• Dr Sridevi Annapurna Singh, Director, CSIR-CFTRI emphasised that fermentation may be the possible solution for reduction of anti-nutrient factors in millets while highlighting their benefits and their potential anti-ageing role.
  • Even though microbes are small, their benefits are numerous as many new fields are emerging as a part of microbiology, such as probiotic, prebiotic, postbiotic, parabiotics and now gerobiotics.
  • Dr. B. Sesikeran, former director, ICMR-National Institute of Nutrition, Hyderabad and former RC member of CSIR-CFTRI spoke about gut microbiome-ageing and probiotics. “Ageing is a complex process associated with a combination of genetic and environmental factors, and gut health would also change with age, and possibly prebiotics and probiotics could be part of natural healthy ageing.”