Bob Hutkins

Khem Shahani Professor of Food Microbiology, University of Nebraska-Lincoln

Bob received his Ph.D. from the University of Minnesota and was a postdoctoral fellow at Boston University. The Hutkins Lab studies bacteria important in human health and in fermented foods. His group is particularly interested in how prebiotics shift the intestinal microbiota and metabolic activities and how combinations of pro- and prebiotics (synbiotics) can enhance health outcomes. He has published widely on probiotics, prebiotics, and fermented foods and is the author of the recently published 2nd edition of Microbiology and Technology of Fermented Foods.

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