This presentation will focus on:
1. Defining the gut microbiome and omics and why these matter in the context of Human nutrition.
2. Protein, fiber, phytochemicals…How can food components be or become resistant to digestion?
3. Examples of plant foods with proven prebiotic properties: What is the evidence and what are the health outcomes?
4. Still a lot of research gaps to fill. The limited knowledge on quinoa as an example.