Foodomics is playing an essential role and is increasingly becoming a relevant multiomic platform able to deal with traditional and new food challenges such as food safety, quality, traceability and health-diet interaction. In this context, innovative and high-throughput omic studies combined with bioinformatic tools are being developed for rapid identification of pathogens and multiresidue determination of contaminants, for understanding the interaction of bioactive compounds from diet, as well as for guaranteeing authenticity, traceability and quality of food products. This chapter aims to provide the reader with a general overview of the different areas of research covered by Foodomics, through the revision of state-of-the-art research works dealing with the application of the Foodomic approach to different aspects of Food Science including food safety, quality, traceability and health-diet interaction.

Peer reviewed