This book introduces the principles of foodomics through the review of advanced Mass Spectrometry (MS) techlogies applied to this new discipline. The coverage details specific omics approaches based on MS techlogies that have been (or can be) applied in foodomics, providing a picture of the most invative applications and future trends. It explains the fundamental branches of foodomics such as metabolomics, proteomics, and systems biology. And it provides a global perspective on omics approaches based on MS techniques combined with systems biology in food science and nutrition, a topic t covered so far.
ALEJANDRO CIFUENTES, PhD, is Full Research Professor at the National Research Council (CSIC) in Madrid, Spain. He has authored more than 200 SCI papers and is Editor of two journals: TrAC Trends in Analytical Chemistry and Electrophoresis. Dr. Cifuentes was the first to define the new discipline of foodomics in an SCI journal. His research centers on the development of advanced analytical methods for foodomics, food quality and safety, as well as the isolation and identification of biologically active natural products.