Food science is the study of all aspects of food, including its physical, biological, chemical, and technological composition. In recent decades, research in food science has transitioned from traditional approaches to cutting-edge technologies that have a solid foundation in studies in medicine, pharmacology, and biotechnology. Food scientists are now interested in using "omics" techniques in their studies. In order to apply "omics" approaches in food research, Cifuentes' group proposed the idea and practical application of "foodomics" in 2009. An rising number of researchers have adopted this definition in just a few years.
HTML PDFShare this article
Journal of Microbiology and Pathology received 18 citations as per Google Scholar report
