Foodomics: a new comprehensive approach to food and nutrition
Francesco Capozzi and Alessandra Bordoni
In the past 20 years, the scientific community has faced a great development in different fields due to the development of high-throughput, omics technologies. Starting from the four major types of omics measurements (genomics, transcriptomics, proteomics, and metabolomics), a variety of omicssubdisciplines (epigenomics, lipidomics, interactomics, metallomics, diseasomics, etc.) has emerged.
Thanks to the omics approach, researchers are now facing the possibility of connecting food components, foods, the diet, the individual, the health, and the diseases, but this broad vision needs not only the application of advanced technologies, but mainly the ability of looking at the problem with a different approach, a “foodomics approach”.
Foodomics is the comprehensive, high-throughput approach for the exploitation of food science in the light of an improvement of human nutrition. Foodomics is a new approach to food and nutrition that studies the food domain as a whole with the nutrition domain to reach the main objective, the optimization of human health and well-being […].
SCIENTIFIC COMMITTEE |
FRANCESCO CAPOZZI - chair University of Bologna -IT ALESSANDRA BORDONI - University of Bologna -IT PATRIZIA BRIGIDI - University of Bologna -IT ALEJANDRO CIFUENTES - Institute of Food Science Research (CIAL) -ES DIDIER DUPONT - INRA -FR MARK HULL - University of Leeds -UK SUSANNE MANDRUP - University of Southern Denmark -DK ETTORE NOVELLINO - University of Naples “Federico II” -IT LUIGI RICCIARDIELLO - University of Bologna -IT FABIO VIRGILI - Ente CRA (ex INRAN) -IT |
ORGANIZING COMMITTEE |
ALESSANDRA BORDONI - chair University of Bologna -IT FRANCESCO CAPOZZI - University of Bologna -IT CLAUDIO CAVANI - University of Bologna -IT MARCO DALLA ROSA - University of Bologna -IT ACHILLE FRANCHINI - University of Bologna -IT LUISA MANNINA - University of Rome “La Sapienza” -IT |
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