Foodomics

Presenting an up-to-date review of the state-of-the-art and main applications of omics technologies to current hot topics in food sciences, this book is divided into four convenient sections. The first section represents an introduction to the development of foodomics and will provide a general overview of DNA-based and protein-based methods. The second section is focused on the main applications of omics to food safety issues, such as chemical hazards, foodborne pathogens, phages, food authentication or GMO detection. The third section is focused on specific food groups and how omics have revolutionized the investigation of dairy and meat products, seafood, agricultural and fermented food products. Finally, the fourth section is devoted to the link between foodomics and health: hot topics such as nutrimetabolomics, food allergy or probiotics are reviewed here.

Foodomics: State of the Art and Future Trends; Application of Omics to Unveil Ancient Dietary and Culinary Habits; DNA-based Omics in Food Science; Protein-based Omics in Food Science; Application of Chemometrics in Food Analysis; Omics for the Identification and Characterization of Foodborne Pathogens; Omics for the Investigation of Bacteriophages in Foodborne Bacteria; Omics and Their Application in Food Safety; Omics and Food Authentication; Application of Omics-based Miniaturized Systems in Food Quality and Safety; Omics-based Detection, Identification and Quantification of GM Food and Feed: Current Challenges and Perspectives; Omics of Lactic Acid Bacteria for Fermented Food Production; Application of Omics in Dairy Science; Application of Omics in Meat Science; Application of Proteomics to Food Quality and Safety in Fishery and Aquaculture; Applications of Omics in Agricultural Sciences; Nutrimetabolomics: Concepts and Applications; Application of Metabolomics to Food Systems; Application of Omics to Probiotic Bacteria for Human Nutrition and Health: A Case of Bifidobacteria; Application of Omics to the Investigation of Food Allergy