Science
Probiota Global 2026 Set to Connect Industry and Academia in Dublin

The IPA World Congress + Probiota Global 2026 is scheduled to take place from February 11 to 13, 2026, at the Dublin Convention Centre. This event aims to merge insights from both the academic and business sectors within the microbiome science field, offering a three-day program filled with engaging networking opportunities. Hosted by NutraIngredients in collaboration with the International Probiotics Association, the congress will gather key stakeholders from various industries and academia.
The program will explore seven key themes, which will be presented through interactive sessions, discussions, and networking events. Among the highlights is the highly anticipated Probiota Social Evening, known for fostering connections among attendees.
Returning Features: Probiota Pioneers and Scientific Frontiers
Two significant components of the event are making a return in 2026. Probiota Pioneers is a competition aimed at consumer-facing science or technology startups in the microbiome sector. This initiative provides a platform for both businesses and researchers to demonstrate their innovations to an audience of industry leaders. The Scientific Frontiers segment will showcase cutting-edge microbiome health research, further enriching the congress’s focus on advancing knowledge in this vital area.
The Probiota Pioneers competition is particularly relevant for emerging entrepreneurs in the functional food and beverage market. Previous winners include WellVine, known for its alcohol-free prebiotic product made from leftover Chardonnay grapes, and Preebio, which specializes in protein-based prebiotic products designed to promote specific gut bacteria.
Participants are encouraged to register before September 30, 2025, to take advantage of early bird pricing. This event not only promises a wealth of knowledge and networking opportunities but also serves as a vital platform for the future of microbiome science and its applications in health and wellness.
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