Foodomics constitute a new approach in food science and nutrition by providing information about the food metabolome (V. García-Cañas et al. Anal. Chem. 2012). As the knowledge of the food metabolome increases, new relationships can be discovered between analyte compositions and quality properties (A. Bordoni, F. Capozzi, Current Opinion Food Scie. 2015). Foodomics are widely applied in food analysis in order to guarantee food authenticity and safety. Likewise, foodomics can play a major role in the investigation of different topics closely related to food traceability, such as detection of adulteration, thanks to the discrimination of expected and unexpected metabolites in a specific food product (J. M. Van Emon, J. Agric. Food Chem. 2016). Also related to food safety, new multi-residue methods are developed and validated as a response to changes in legislation, mainly related to possible variations of the already established maximum residue levels (MRLs) and to the addition of new compounds to the list of controlled substances (M. Castro-Puyana, M. Herrero, Trends Anal. Chem. 2013). Foodomics address the effort of the omic-approach toward the holistic definition of food by means of a comprehensive set of tools that capture the complexity of the food matter and translate it in the nutritional view. Integrated analytical platforms (MS and NMR and genetics) will be combined to support food authenticity studies, development of novel foods, characterization of special quality production from remote places and islands, and all foodomics-related topics.

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