Foodomics Fifteen Years On From. Where Are We Now, What’s Next

Dear Colleagues,

There is much discussion about the classification of foods for nutritional purposes. Do we need FoodOmics to correctly classify foods based on their composition and structure?

Much of the scientific evidence explaining the link between nutrition and health requires biomarkers to demonstrate that the consumption of foods reported in questionnaires corresponds to actual consumption. Do we need FoodOmics to effectively find robust biomarkers?

Food technologists point out that rheological properties are very different between animal and plant ingredients (e.g., proteins and fats). In short, alternative sources could become alternative nutrients, provided that more information is collected on their nutritional and technological properties. The methodological approach of FoodOmics can certainly shed light on these aspects.

The structure of a food source is complicated to measure and quantitatively correlate with the digestibility, bioaccessibility and bioavailability of nutrients. The FoodOmics approach, because its mission is to provide a high-definition description of food, can bridge this gap between the present and future of precision nutrition, focusing its holistic vision on the structural aspect.

We would like to invite researchers to participate in this Special Issue by presenting a new and updated knowledge base on the above-mentioned aspects. Both original research papers and critical reviews are welcome.

Potential topics include, but are not limited to, the following:

• FoodOmics for the molecular composition of foods;
• FoodOmics for the bioaccessibility and bioavailability of nutrients;
• FoodOmics and health;
• FoodOmics and alternative sources.

Prof. Dr. Alessandra Bordoni
Dr. Elena Babini
Prof. Dr. Francesco Capozzi
Guest Editors

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