Since the completion of the Human Genome Project, food and nutrition sciences have undergone a fundamental molecular transformation. New discoveries in molecular biology, analytical chemistry, and biochemistry have led to the development of new tools that are likely to revolutionize the study of food. OMICS Technologies: Tools for Food Science explores how these tools reveal the fundamental pathways and biochemical processes that drive food and nutrition sciences.
In this volume, an international panel of researchers examines the rise of these new technologies—including metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomics—and describes how they translate to food science research and productive technologies. The book explains how these methods can be used to assess the quality attributes of foods and food production systems. It explores the principles that regulate food production, analyzes processing and ethical issues, and documents the transformation from industrial to sustained foods production using the OMICS tools.
Providing comprehensive information on OMICS and food and nutrition science, this volume is a reliable reference for food scientists, nutritionists, and food product developers looking to implement OMIC technologies in product development. It is also a critical resource for food industry personnel, regulators, and government researchers who need to understand the role of these emerging technologies in advancing food science and nutrition.
Nutrition Science and "Omics" Technologies: Ethical Aspects in Global Health; Béatrice Godard, Thierry Hurlimann, and Raphaelle Stenne
Array Platform for Food Safety and Quality; Clarissa Consolandi, Paola Cremonesi, Marco Severgnini, Roberta Bordoni, Clelia Peano, Gianluca De Bellis, and Bianca Castiglioni
Metabolomics and Food Science: Concepts and Serviceability in Plant Foods and Nutrition; Noureddine Benkeblia
Foodomics: A New Omics for a New Food Era; Virginia Garcia-Cañas, Carolina Simó, Miguel Herrero, Elena Ibañez, and Alejandro Cifuentes
Proteomics in Food Biotechnology; Gu Chen and Xuewu Zhang
Challenges in Feasible Problem Construction in Nutritional Genomics: An Empirical Study; Bart Penders, Klasien Horstman, and Rein Vos
Genomics and Breeding in Food Crops; Allan Brown, Andrew H. Paterson, and Li Li
Genomics of Fruit Quality and Disorders; Federico Martinelli, Carlos H. Crisosto, and Abhaya Dandekar
Systems Biology Approaches Reveal New Insights into the Molecular Mechanisms Regulating Flesh Fruit Quality; Claudio Bonghi and George A. Manganaris
Coffee Genomics; Sarada Krishnan and Tom A. Ranker
Omics Approaches to Meat Quality Management; Ruth M. Hamill, Begonya Marcos, Dilip K. Rai, and Anne Maria Mullen
Functional Genomics to Improve Meat Quality in Pigs; Roberta Davoli, Paolo Zambonelli, and Silvia Braglia
Meat Science and Proteomics; Kristin Hollung and Eva Veiseth-Kent
Wine-Omics: New Platforms for the Improvement of Yeast Strains and Wine Quality; Corine S.C. Ting, Anthony R. Borneman, and Isak S. Pretorius
Aspergillus flavus Genetics and Genomics in Solving Mycotoxin Contamination of Food and Feed; Jiujiang Yu, Deepak Bhatnagar, Thomas E. Cleveland, Gary Payne, William C. Nierman, and Joan W. Bennett
Index
Biography
Noureddine Benkeblia
