Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T043
DOI: https://doi.org/10.24326/ICDSUPL2.T043
Published online: 19 April 2023
ICDSUPL, 2, T043 (2023)
Foodomics in food research
Jan Sadurski1*, Adam Waśko1
1 Department of Biotechnology, Microbiology and Human Nutrition, Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland
* Corresponding author: jan.sadurski@up.lublin.pl
Abstract
The promotion of healthy lifestyles has led to an increase in consumer awareness, which is changing food preferences. Consumers prefer foods of increasingly higher quality and also functional foods. A new research strategy – foodomics – is the answer to this increase in demands. Foodomics is a new scientific approach whose research area is food and whose tools are advanced ‘omics’ analyses. These omics technologies are based on high-throughput screening (HTS) technology, which offers the possibility to perform a large number of measurements in a short time. The aim of foodomics is to improve consumer health through a holistic approach to food testing and the impact on consumer health. Food research is a dynamic research field and is constantly evolving. Further research at the molecular level and integrations of current analytical and bioinformatics technologies will bring new knowledge and application opportunities in the future. Understanding the growth dynamics and pathways of bacteria involved in food production, as well as the interactions between the food microbiome and the gut microbiome, will allow for the improvement of quality and the design of new functional foods. ‘Omics’ techniques allow for the inhibition or control of the growth of food spoilage microorganisms and pathogens, which is a major challenge from a food safety and quality perspective. However, they still need to be developed and standardised. The innovative use of ‘omics’ techniques will expand the application of foodomics in the discipline of food and nutrition technology. Metagenomics is one of the research methods of foodomics, it uses high-throughput Next-Generation Sequencing (NGS) DNA sequencing to analyse the genomes of the microorganisms populating a given microbiome, the metagenome. The method is characterised by skipping the in silico microbial multiplication step prior to DNA isolation, which allows detection of the entire pool of myco-organisms including strains requiring specific culture conditions. The objective of this study is to present the current analytical possibilities for the identification, characterisation and assessment of the impact of individual microorganisms in food on its quality and safety.
How to cite
J. Sadurski, A. Waśko, 2023. Foodomics in food research. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T043