OMICs Technologies

This book provides an in-depth look at how OMIC technologies are transforming food and nutrition sciences, offering valuable insights for researchers and industry professionals.

Since the completion of the Human Genome Project, food and nutrition sciences have experienced a significant molecular transformation. Recent advancements in molecular biology, analytical chemistry, and biochemistry have introduced innovative tools that are poised to revolutionize the study of food. OMICs Technologies delves into how these emerging tools uncover the fundamental pathways and biochemical processes that underpin food and nutrition sciences.

In this volume, an international panel of researchers investigates the emergence of various new technologies, including metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomics. The authors describe how these methodologies are applied within food science research and their implications for productive technologies. The book highlights how these approaches can be utilized to evaluate the quality attributes of foods and food production systems, while also exploring the principles governing food production, analyzing processing and ethical considerations, and documenting the shift from industrial to sustainable food production through the application of OMICS tools.

Offering extensive information on OMICS and its connection to food and nutrition science, OMICs Technologies serves as a valuable reference for food scientists, nutritionists, and food product developers eager to incorporate OMIC technologies into their work. It is also an essential resource for personnel in the food industry, regulatory bodies, and government researchers who seek to comprehend the impact of these innovative technologies on the advancement of food science and nutrition.