System Biological Research on Food Quality for Personalised Nutrition and Health Using Foodomics Techniques: A Review

Chuangmu Zheng^{1, 2} and Ailiang Chen^{1, 2,}

¹Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China

²Key Laboratory of Agro-product Quality and Safety, Ministry of Agriculture, Beijing, China

Cite this paper:
Chuangmu Zheng and Ailiang Chen. System Biological Research on Food Quality for Personalised Nutrition and Health Using Foodomics Techniques: A Review. Journal of Food and Nutrition Research. 2014; 2(9):608-616. doi: 10.12691/jfnr-2-9-13

Abstract

Food quality is closely related to human health as people obtain energy from food. Traditional food science focuses on the provision of enough food for health guarantee. With economic development, people have a rising demand on quality and safety of the food they eat. Today, people are not only interested in eating sufficient and appropriate food, but expect to prevent diseases or treat existing diseases with diets. The development of the systems biology, especially various omics tools, is beneficial to the study of the impact of food compositions and ingredients on human health, advancing traditional food research into a new age: foodomics. Foodomics aims at studying the relationship between food quality and safety and food compositions and nutrition using omics tools such as genomics, transcriptomics, proteomics, and metabolomics, in addition to analytical techniques including chemometrics and bioinformatics. This review discusses recent advances in foodomics research.

Keywords:
foodomics food quality food safety nutrition health

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