Plant Powered Probiotics

Dr. Pintu Choudhary is an Assistant Professor in the Department of Food Technology, College of Agricultural Engineering and Technology, Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur, India. He was awarded a Senior Research Fellowship during his doctoral research and has demonstrated strong academic excellence through national-level achievements, including securing first rank in the Junior Food Analyst examination conducted by the Food Safety and Standards Authority of India. He was also a member of the winning team in the India Smart Protein Innovation Challenge 2021–2022, which focused on the development of a millet-based probiotic beverage. Dr. Choudhary’s research interests include nano-scale food processing, process modeling, probiotics, three-dimensional food printing, nonthermal food processing, and plant-based protein systems. Dr Harsh B. Jadhav is currently a researcher at the Institute of Chemical Technology, Mumbai, India. His area of interest is in the application of non- thermal technologies in the food science and technology sector, development of novel lipid molecules for possible replacement of saturated fat with the application of non-thermal technology, fabrication of designer lipid, enzymatic synthesis of designer lipids, triglycerides of medium chain fatty acids, utilization of designer lipids in food products, plant-based protein, formulation of stable food emulsion with application of non-thermal technologies and the application of new technologies in food processing. Dr. Federico Casanova is an Assistant Professor at the National Food Institute, Technical University of Denmark. His areas of interest include the development of sustainable solutions in food processing for the extraction and functionalization of interest molecules from food waste and food by-products. He also is exploring green technologies, such as ultrasound, ohmic heating and pulsed electric fields.

• 1. Introduction to Non-Dairy Probiotics 2. Probiotics in Development of Functional Food Beverages 3. Fruits and Vegetable-Based Probiotic Beverages 4. Cereal Based Probiotic Beverages 5. Millet Based Probiotic Beverages 6. Legumes Based Probiotic Beverages 7. Nuts Based Probiotic Beverages 8. Agro Waste Based Probiotic Beverages 9. Health Benefits of Probiotic Beverages 10. Shelf Life of Probiotic Beverages 11. Consumer Acceptance and Market Potential of Probiotic Beverages 12. Challenges and Probable Solution Associated with Production of Probiotic Beverage on Larger Scale 13. Prebiotic Benefits to Human Health and Gut from Plant Powered Fermented Beverages 14. Precision Fermentation, Strain Selection, and Optimized Production Process 15. Next Generation Non-Dairy Probiotic Beverages - What’s in Store for the Future