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ISAPP is an association of academic and industrial scientists involved in research on fundamental and applied aspects of probiotics and prebiotics. The scientists participating in ISAPP have a common interest in generating high quality scientific information for the probiotic and prebiotic fields and providing guidance for collaborative and multidisciplinary research. The organization hopes to raise the scientific credibility of the field by working with experts and conducting meetings on high quality research. Providing an objective, science-based voice also will benefit the end users of these products by helping them make informed choices. ISAPP is the only scientific organization dedicated specifically to probiotics and prebiotics, bringing together scientists from all pertinent disciplines, including food science, microbiology, immunology, biochemistry, nutrition and medicine. As a scientific society, ISAPP strives to have all activities focused on science, not promotion of specific commercial products. Industry involvement is considered important to this organization, but no industry group or commercial entity dictates the activities or opinions of ISAPP.
ISAPP began in 2000 with the assembly of some professionals at the Fermented Foods and Health Meeting in New York. The discussion at this meeting focused on the lack of a multidisciplinary scientific organization dedicated to specifically addressing the dynamic and increasingly popular field of probiotics and prebiotics. Considering the situation world-wide of industry launching many new probiotic- and prebiotic-based functional foods, dietary supplements and clinical therapeutics, it was thought especially valuable to fill this void. ISAPP was formally established in August 2002 as a non-profit, tax-exempt 501(c)(3) corporation in California.Read More»