WHITE PLAINS, N.Y. — The Dannon Company is pleased to announce Kurt Selle from North Carolina State University as the 2013-2014 Dannon Yogurt and Probiotics Fellow. Selected from a pool of qualified and talented candidates, Selle’s strong interest in probiotics and commitment to advancing human health through scientific research distinguished him from other candidates.
As the company leading the way in research and education on yogurt and probiotics, The Dannon Company created the Fellowship to support the next generation of scientists and to promote interest in research on the benefits of probiotics and yogurt. Now in its second year, the Fellowship Program aims to support the education of a student who excels in science and shows a strong interest in the field of probiotics, yogurt, fermented dairy products, nutritional benefits of yogurt, and functional benefits of yogurt and probiotics on the body.
“In an effort to build on the success of last year’s program, we evolved the fellowship program to include probiotics and yogurt,” said Dr. Miguel Freitas, Director of Health Affairs at The Dannon Company. “Although a lot of research has already been done on the functional benefits of probiotics and the nutritional benefits of yogurt, scientists are still finding more areas to research and discover. For young researchers like Kurt Selle, the Dannon Yogurt and Probiotics Fellowship Program allows him to pursue more advanced experiments on probiotics and lactic acid bacteria, explore new areas and contribute to the research already in progress. At Dannon, we are constantly researching probiotics and yogurt as a way to deliver benefits through our products and we see firsthand in our work how valuable this research continues to be.”
As a doctoral candidate within the Food, Bioprocessing and Nutrition Sciences Department, Selle’s research aims to establish the mechanisms of probiotic action by providing a genetic basis for their observed benefits. Selle also plans to investigate beneficial lactic acid bacteria including those found in yogurt. In addition to his lab work, Selle supplements his knowledge and network by attending industry conferences and events to gain exposure to current scientific research, techniques, and advances.
“Through the Fellowship, I plan to continue designing, conducting and communicating research within my program, under the direction of Dr. Todd Klaenhammer and Dr. Rodolphe Barrangou,” said Kurt Selle. “As a Fellow, I will be able to focus on investigating probiotics and their impact on human health by dedicating myself to research and modeling innovative experiments. My goal is to be a visible and dynamic leader in the field and I believe this is a pivotal step in enabling me to do so.”
As part of the Fellowship, Selle will receive $25,000, payable to North Carolina State University to support his education during the 2013-2014 academic year.
“This fellowship supports the next generation of scientists. Their energy, enthusiasm and creativity will make a difference down the road, and this fellowship encourages them to direct those resources toward understanding yogurt and probiotics,” said Dr. Mary Ellen Sanders, Fellowship judging panel member, Dairy and Food Culture Technologies consultant, and Executive Director of the International Scientific Association for Probiotics and Prebiotics (ISAPP). “Kurt was selected among many qualified applicants and it means a lot to his professional development to count this award among his accomplishments.”
Selle was chosen by a panel of judges that included: Dr. Mary Ellen Sanders, Dairy and Food Culture Technologies consultant, and Executive Director of the International Scientific Association of Probiotics and Prebiotics (ISAPP); Daniel Merenstein, MD, Associate Professor and Director of Research Programs at the Department of Family Medicine at the Georgetown University Medical Center; Keri Glassman, nationally recognized dietitian and founder and president of Nutritious Life; Dr. Patrick Veiga, Senior Scientist, The Danone Research Center; and Dr. Miguel Freitas, Director of Health Affairs, The Dannon Company.
About the Dannon Yogurt and Probiotics Fellowship Program
To qualify for the Dannon Yogurt and Probiotics Fellowship Program, applicants had to be currently enrolled in or applying to a full-time graduate program with an interest in the field of yogurt, probiotics, fermented dairy products, nutritional benefits of yogurt (e.g., probiotics, calcium, vitamin D), functional benefits of yogurt and/or probiotics on the body (e.g., digestive health, weight management, heart health). Only incoming or current graduate students 18 years of age or older, that would be able to utilize the scholarship funds for the fall 2013 semester at an accredited U.S. institution were considered. Applicants were required to submit a complete application package, including written statements, recommendations from two professors, and proof of good academic standing. Current graduate students, or those considering continued education, who have a demonstrated interest in probiotics and yogurt are encouraged to visit www.dannon.com periodically for updates and future opportunities.
About The Dannon Company, Inc.
Headquartered in White Plains, New York, The Dannon Company, Inc. has plants in Minster, OH, Fort Worth, TX, West Jordan, UT, and Portland, OR, which make more than 200 different flavors, styles and sizes of cultured refrigerated and frozen dairy products to serve its retail and foodservice customers. Dannon brings health through food to as many people as possible via its diverse offering of delicious and wholesome fresh and frozen yogurts.
Dannon is a subsidiary of Danone, and Dannon is the top-selling brand of yogurt worldwide, sold under the names Dannon and Danone. Dannon’s commitment to health is also illustrated through the support of the Dannon Institute, a non-profit foundation dedicated to promoting research, education, and communication about the links between nutrition, diet and health.
Danone is one of the fastest-growing food companies in the world. Its mission is to bring health through food to as many people as possible. The company, whose products are sold on five continents, has more than 180 production plants and around 100,000 employees. In 2011, Danone generated sales of €19 billion, of which more than half were in emerging markets. The company holds top positions in healthy food through four businesses: Fresh Dairy Products, Baby Nutrition, Bottled Water, and Medical Nutrition. Listed on Euronext Paris, Danone is a component stock of leading social responsibility indexes including the Dow Jones Sustainability Indexes, ASPI Eurozone and the Ethibel Sustainability Index.
Source: The Dannon Company, Inc.