Organisation: Birmingham City University (MSc student project)
Description: This study aims to gain a greater understanding into UK dietetic students’ awareness levels and attitudes regarding the topic of food fermentation and the surrounding evidence base for potential health benefits in relation to the gut microbiome.
Although fermented foods continue to gain consumer popularity, a gap remains between scientific research and marketing claims. It is the responsibility of allied health professionals to be aware of emerging evidence and effectively translate this in patient settings. The findings of this research may help to provide UK dietetic student insight into this fast evolving field of research.
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Closing date: 10 August 2026.