报告题目：Investigating the prebiotic potential of herbal teas in vitro and in vivo.
报告人姓名：Bláthine Donnelly
报告时间：2025年12月17日（周三）下午16:30-17:00
报告地点：粮油食品学院会议室8527
报告人及内容简介：
The current research of Bláthine Donnelly in the Food Microbial Science Unit at the University of Reading focuses on the prebiotic potential of various teas and herbal teas in vitro and in vivo.
Bláthine will discuss her experiences during her PhD in the UK. Talking through her research, the skills she has learned and the mistakes she has learned from. Her research explores the prebiotic potential of several herbal teas using both in vitro and in vivo approaches. Prebiotics are dietary components that beneficially influence the gut microbiota, and while herbal teas are widely consumed, their impact on gut health remains under-investigated. Her work examines how selected herbal teas affect short-chain fatty acid production and microbial composition in controlled laboratory models. These findings are then evaluated in human participants to determine whether similar effects occur in vivo.
报告题目：A scaffold for building better cultured meat
报告人姓名：Callum Wilkinson
报告时间：2025年12月17日（周三）下午17:00-17:30
报告地点：粮油食品学院会议室8527
报告人及内容简介：
Callum’s research has focused on mammalian cell culture and the building of scaffolds for use in the production of cultured meat. Previous research has also involved analysis of the Covid-19 antibody levels in populations across the UK, and the production of novel azide linkers for industry.
Callum will discuss production of novel cell scaffolds for cultured meat production, including the use of a self-assembling peptide based hydrogel, electrospun nanofiber, and hydrogel-nanofiber composite materials as well as their potential use in industry.
报告题目：Investigating the impact of the seaweed derived food additive, carrageenan, on the human gut microbiome
报告人姓名：Hannah Thomas
报告时间：2025年12月17日（周三）下午17:30-18:00
报告地点：粮油食品学院会议室8527
报告人及内容简介：
Hannah’s background is in Biological Sciences specifically physiology and pharmacology. She has also worked in neuroscience research investigating potential therapeutics for neurodegenerative diseases.
Hannah’s presentation will summarize the findings from the PhD, primarily focusing on the product development and early findings. This project is composed of three parts, a chapter characterizing carrageenan before and after in vitro digestion, a variety of in vitro fermentation reactions evaluating which carrageenan subtype is the most promising and finally a clinical intervention study.
国际教育学院
2025年12月15日
