SPEAKER INFORMATION: SESSION TWO
MEET THE SYMPOSIUM SPEAKERS OF SESSION TWO
Fermentation and gut health / microbiome
Prof Corinna Walsh
Corinna Walsh is a National Research Foundation-rated professor in the Department of Nutrition and Dietetics at the University of the Free State. Her research focuses on the developmental origins of health and disease, HIV, and malnutrition, with a particular interest in nutritional health, food security, and the impact of transitions from traditional to Western lifestyles on health. She serves on the consumer education project of Milk SA Technical Advisory Committee and has a special interest in lactose. Corinna has published extensively and has supervised over 50 master’s and doctoral students. She previously served on the board of the South African Medical Research Council for six years and is a past president of the Nutrition Society of South Africa.
Abstract
Gut health, with a focus on fermented dairy
Gut health is crucial for digestion, immunity, and overall well-being. The gut microbiome is shaped by diet, with probiotics, prebiotics, and fermented dairy playing key roles. Fermented dairy products, rich in beneficial microbes, enhance gut health, metabolism, and disease prevention. Understanding the dairy matrix helps optimise gut microbiome support.
The effect of consumption of probiotic yoghurt on gut microbiome
Dr Josphat Gichure
Dr Josphat Njenga Gichure is a highly accomplished and multidisciplinary professional with a solid academic background, and extensive food science and technology expertise. Armed with a PhD in Food Science and Technology, an MSc in Food Safety and Quality, and a BSc in Food Science and Technology, he comprehensively understands the entire food supply chain, from production to safety and quality assurance.
His postgraduate certificate in Environmental Health Risk Assessment, underscores his commitment to environmental health, allowing him to integrate sustainability and risk management into food production.
Abstract
The effect of consumption of probiotic yoghurt on gut microbiome
Over a period of 12 weeks, thirty women consumed probiotic yoghurt containing Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactic. Gut microbiome composition was analysed using next-generation sequencing. This presentation will highlight the potential of probiotics in yoghurt as an adjunctive strategy for modulating gut microbiota.
Disruptive innovation: A short case study from India
Mike la Grange
Mike la Grange is a seasoned dairy industry professional with over 35 years of experience spanning milk production, dairy processing, and product development.
Originally trained in agriculture with a focus on milk production, Mike’s career began in dairy processing, specialising in cheese manufacturing. After 25 years in the manufacturing sector, he transitioned to research and development, joining the R&D team at Lactalis, where he contributed to dairy innovation for a decade.
From July 2021 to December 2024, he served as the R&D dairy product development team leader for Britannia in Bengaluru, India, driving advancements in dairy formulations and product innovation.
Currently, Mike works as a consultant with Synercore, focusing on cheese and related dairy product development. His extensive expertise in dairy science and innovation makes him a valuable resource in the industry.
Abstract
Disruptive innovation: A short case study from India
Disruptive innovation enables market share growth in new and underserved territories. FMCG, especially dairy, poses unique challenges to overcome.
This talk will be a brief introduction and case study of an actual disruptive launch.