Understand the limits of current methods used to assess the gut microbiota—and why many common interpretations fall short.
Learn why function matters more than composition, why “good” and “bad” bacteria is an oversimplification, and why diversity is both critical and hard to recover.

This lesson explains how ingredient chemistry determines what reaches the colon and becomes available to the gut microbiota.
You will learn how fermentation dynamics shape microbial cooperation, balance, and gut health.

This lesson examines what happens when dietary balance is disrupted through excess sugar, fiber, or inappropriate fat combinations and how these imbalances alter fermentation dynamics and increase the risk of gut distress, dysbiosis, permeability, and inflammation.

This lesson focuses on how gut distress emerges through dysbiosis, dose thresholds, and risky ingredient combinations.
You will learn how to identify vulnerable populations and anticipate problems before products reach consumers.

This lesson explores how to generate scientific evidence to support microbiome-related health claims.
You will learn how different study types and design choices balance scientific rigor, feasibility, and regulatory expectations.

This lesson explores how microbiome science is reshaping food innovation beyond generic “gut-friendly” claims.
You will discover how precision delivery, advanced diagnostics, and responsible communication define the next generation of microbiome-aware products.