Foodomics Fifteen Years On From. Where Are We Now, What’s Next
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foodomics".
Deadline for manuscript submissions: 30 June 2024 | Viewed by 715
Special Issue Editors
Interests: human nutrition; nutritional biochemistry; fatty acids; in vitro digestion; bioavailability; nutrigenomics; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Interests: foodomics; metabolomics; protein chemistry; protein purification; alternative proteins; antioxidants
Interests: foodomics; biomarkers; metabolomics; NMR spectroscopy; food structure; in vitro digestion modelling; food kinetics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
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
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- FoodOmics
- alternative nutrients
- biomarkers
- bioaccessibility
- bioavailability
- food categories
- food processing
