The Dannon Company Names Dannon Yogurt and Probiotics Fellow to Help Support Research and Interest in Probiotics and Yogurt

  The Dannon Company Names Dannon Yogurt and Probiotics Fellow to Help Support
  Research and Interest in Probiotics and Yogurt

 North Carolina State University Student Receives Educational Support for One
                                Academic Year

Business Wire

WHITE PLAINS, N.Y. -- July 9, 2013

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

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 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.


Edelman, for Dannon
Blair Benjamin, 212-704-8268
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