The post-genomic era revolutionized the way we think of food: not only nourishment but also a pivotal player in maintaining or preserving health. This review provides an overview on the current applications of omics technologies in food science, with a special focus on issues related to food safety, development of functional foods and nutraceuticals, personalized nutrition approaches and study of the interplay among gut microbiota, diet and host. Future challenges to face for wider systems biology studies are discussed as well.
Braconi, D., Santucci, A. (2021). Omics Perspectives in Food Science. In A. Cifuentes (a cura di), Comprehensive Foodomics (pp. 558-567). Amsterdam : Elsevier [10.1016/B978-0-08-100596-5.22898-9].
Omics Perspectives in Food Science
Braconi, Daniela;Santucci, Annalisa
2021-01-01
Abstract
The post-genomic era revolutionized the way we think of food: not only nourishment but also a pivotal player in maintaining or preserving health. This review provides an overview on the current applications of omics technologies in food science, with a special focus on issues related to food safety, development of functional foods and nutraceuticals, personalized nutrition approaches and study of the interplay among gut microbiota, diet and host. Future challenges to face for wider systems biology studies are discussed as well.
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https://hdl.handle.net/11365/1126911