Foodomics: A sustainable approach for the specific nutrition and diets for human health

Dipendra Kumar Mahato; Madhu Kamle; Shikha Pandhi; Surabhi Pandey; Akansha Gupta; Veena Paul; Rhythm Kalsi; Swati Agrawal; Dawrul Islam; Shubhra Khare; Ajey Singh; Pradeep Kumar; Safia Obaidur Rab; Mohd Saeed

Food Chemistry: X (Dec 2024)

Foodomics: A sustainable approach for the specific nutrition and diets for human health

Dipendra Kumar Mahato,
Madhu Kamle,
Shikha Pandhi,
Surabhi Pandey,
Akansha Gupta,
Veena Paul,
Rhythm Kalsi,
Swati Agrawal,
Dawrul Islam,
Shubhra Khare,
Ajey Singh,
Pradeep Kumar,
Safia Obaidur Rab,
Mohd Saeed

Affiliations

Dipendra Kumar Mahato: CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia,
Madhu Kamle: Applied Microbiology Lab., Department of Forestry, North-Eastern Regional Institute of Science and Technology, Nirjuli 791109, Arunachal Pradesh, India,; Corresponding author.
Shikha Pandhi: Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India,
Surabhi Pandey: Department of Food Technology, Harcourt Butler Technical University, Kanpur, 208002, India,
Akansha Gupta: CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia,
Veena Paul: Division of Food Processing Technology, School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore, 641114, India,
Rhythm Kalsi: School of Agriculture, Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India,
Swati Agrawal: Department of Bioresource Engineering, Faculty of Agricultural & Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X3V9, Canada,
Dawrul Islam: World Food Programme, Trust for India, New Delhi 110029, India,
Shubhra Khare: Department of Applied Sciences & Humanities, Invertis University, Bareilly, India
Ajey Singh: Applied Microbiology Lab., Department of Botany, University of Lucknow, Lucknow, 226007, India
Pradeep Kumar: Applied Microbiology Lab., Department of Botany, University of Lucknow, Lucknow, 226007, India; College of Life Science & Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea; Corresponding author at: Applied Microbiology Lab., Department of Botany, University of Lucknow, Lucknow, 226007, India.
Safia Obaidur Rab: Department of Clinical Laboratory Sciences, College of Applied Medical Science, King Khalid University, Abha, Saudi Arabia
Mohd Saeed: Department of Biology, College of Science, University of Hail, Hail, Saudi Arabia

Journal volume & issue: Vol. 24
p. 101872

Abstract

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Foodomics is an interdisciplinary field that integrates various omics technologies to explore the complex relationship between food and human health in depth. This approach offers valuable insights into the biochemical, molecular, and cellular composition of food by employing advanced omics techniques. Its applications span the food industry and human health, including efforts to combat malnutrition, provide dietary recommendations, and ensure food safety. This paper critically examines the successful applications of foodomics across areas such as food safety, quality, traceability, processing, and bioactivity. It highlights the crucial role of metabolomics, proteomics, and transcriptomics in achieving a comprehensive understanding of food components, their functions, and their interactions with human biology.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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