** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** GASTROINTESTINAL SYMPTOMS, SUCH AS IRRITABLE BOWEL SYNDROME (IBS) AND NON-COELIAC WHEAT SENSITIVITY (NCWS), SIGNIFICANTLY IMPACT ONE'S QUALITY OF LIFE. IT IS WELL KNOWN THAT FERMENTABLE OLIGOSACCHARIDES, DISACCHARIDES, MONOSACCHARIDES, AND POLYOLS (FODMAPS) PLAY A SIGNIFICANT ROLE IN THE PATHOLOGICAL PROCESS OF IBS AND NCWS. SOME DIETARY SUPPLEMENTS WITH FODMAP-SPECIFIC ENZYMES, SUCH AS LACTASE AND GALACTOSIDASE, ARE COMMERCIALLY AVAILABLE TO ADDRESS FODMAP-RELATED SYMPTOMS. HOWEVER, THE SUPPLEMENTAL ENZYMES ARE NOT COST-EFFECTIVE, AND THE GASTROINTESTINAL TRACT'S REACTION CONDITIONS ARE NOT OPTIMAL FOR HIGH CATALYTIC PERFORMANCES. THEREFORE, THERE IS AN URGENT NEED TO COMPLETELY DEGRADE THE FODMAP COMPOUNDS IN FOOD RAW MATERIAL AND DURING FOOD PROCESSING. FRUCTANS ARE A TYPE OF FODMAP THAT CAN HAVE HARMFUL HEALTH CONSEQUENCES. FRUCTAN LEVELS IN WHEAT AND RYE BREAD PRODUCTS ARE ALMOST ALWAYS HIGHER THAN THE THRESHOLD FOR CAUSING SYMPTOMS IN FODMAP-SENSITIVE PERSONS. BAKER'S YEAST, IS THE MOST TYPICAL BIOLOGICAL LEAVENING AGENT IN THE BREADMAKING PROCESS.IN DOUGH FERMENTATION, FRUCTAN HYDROLYSIS IS CATALYZED BY YEAST INVERTASE, WHICH ALSO HYDROLYZES SUCROSE, BUT THE INVERTASE IS INSUFFICIENT TO DEGRADE FRUCTANS ENTIRELY BECAUSE OF ITS LOW SPECIFICITY TOWARD FRUCTAN. HERE, WE ENGINEER BAKER'S YEAST AS A DIETARY THERAPY TO REDUCE THE FRUCTAN CONTENT DURING DOUGH FERMENTATION. BY DEVELOPING DESIGNER MICROORGANISMS, WE WILL INCREASE ACCESS TO NUTRITIOUS, LOW-COST BREAD PRODUCTS FOR THOSE PEOPLE SUFFERING FROM IBS AND OTHER FODMAP-RELATED GASTROINTESTINAL CONDITIONS.