Over 140 participants from industry government and academia gathered in Baltimore to discuss innovation and translation in microbiome research.  

The 7th annual Mid-Atlantic Microbiome Meet-up held on March 21 at the University of Maryland Baltimore, showcased research in human and animal health, agriculture, bioengineering and environmental sciences.  

Co-hosted by the Center for Advanced Microbiome Research and Innovation (CAMRI) at the University of Maryland School of Medicine and the Center of Excellence in Microbiome Sciences the one-day symposium featured two keynote talks nine oral presentations and 42 poster sessions.

Equally important event organizers emphasized was the opportunity for participants from diverse scientific backgrounds including federal scientists academic researchers and biotech industry leaders to network and explore potential collaborations.  

I was amazed by the breadth of research presented and the strong engagement from researchers in these fields said Mihai Pop a UMD computer science professor leading microbiome research efforts on campus. This highlights the vital role microbial communities play in nearly every aspect of our lives.

Pop also noted that this year’s meet-up attracted participants from 10 universities two research institutes four federal agencies and the American Society for Microbiology.

The event commenced with a keynote by Susan Lynch professor of medicine at UC San Francisco who explored the critical role of the microbiome in allergic disease development in infants. She presented compelling research demonstrating how early-life microbial exposures can influence immune system maturation and contribute to the onset of conditions like asthma and eczema. Lynch also discussed emerging microbiome-based therapeutic strategies aimed at preventing or mitigating these childhood disorders.  

Closing the meet-up Benjamin Wolfe associate professor at Tufts University, delivered an insightful presentation on the microbiome of fermented foods. He detailed the complex microbial interactions that drive fermentation processes in staple foods such as sourdough cheese, and kombucha. Wolfe also highlighted key evolutionary mechanisms and microbial community design principles uncovered in his lab, emphasizing their potential applications in optimizing fermentation techniques and enhancing food production.

Source: https://www.umiacs.umd.edu/news-events/news/umd-microbiome-center-co-hosts-mid-atlantic-meet