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. In this volume, a panel of contributors examine metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomics and describe 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.
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. In this volume, a panel of contributors examine metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomics and describe 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.
Food science has greatly developed over the last few years. This has led to increased attention towards the origin and quality of raw materials, as well as their derived food products...
Increased world population, decreased water supply, and climate change all put stresses on the global food supply. An exploration of the challenges and possible solutions to improve yields of the...
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