OMICs Technologies

Food Science and Omics Technologies: Ethical Aspects for Global Health. Genomics and Breeding in Food Crops. A Genomic Platform for Food Safety and Food Quality. Nutrigenomics: Principles and Applications. Challenges in Feasible Problem Construction in Nutritional Genomics: An Empirical Study. Metabolomics and Food Science: Concepts and Serviceability in Plant Foods and Nutrition. Nutritional Genomics: The Role of Bioactive Food. Components in Modulating Gene Expression. Nutriproteomics in Nutrition and Health Research. Transcriptome Analysis and Global Quality of Flesh Fruit. Omics Technologies and Meat Quality Management. Meat Science and Proteomics. Functional Genomics to Improve Meat Quality in Pigs. The Genomics of Fruit Quality and Disorders. Genomics and Transcriptomics of Filamentous Fungi. Aspergillus Genomics in Solving Mycotoxin Contamination in Food and Feed. Wine-Omics. Human Enteric Pathogens and Produce: Persistence and Removal.

Examining the application of genomic information and high-throughput profiling technologies as tools for the nutrition and food science industries, this book takes a particular interest in the transformation from industrial to sustained food technologies and the role of these omics tools to mitigate the growing pressure of limited natural resources and environmental degradation. Providing detailed descriptions right down to the molecular level, it discusses the prominence of diet and food components as prime environmental factors that affect the genome, transcriptome, proteome, and metabolome and how these delicate interactions define individual health or disease.