The Project
Foodomics applications
- Effective control and scrutiny of health claims of functional foods
- Revealing discriminatory patterns induced by food ingredient(s) at different expression levels
- New knowledge, promotion and understanding of biochemical, molecular and cellular mechanisms that pinpoint the advantageous or adverse effects of food components.
- Establish an integrated research infrastructure/facilities
- Scientific efforts coordination
- State of the art solutions for researchers and entrepreneurs on comprehensive characterization of food products
- Solutions for nutritional and interventional studies.
- Core (bio)chemical and (bio)analytical analysis groups
- Metabolomics
- Genetics
- Proteomics
- Bioinformatics
- Biochemistry
- food technology
- dairy products
- animal husbandry
- veterinary pathology
- fishery
- apiculture
- plant physiology
- pomology
- horticulture
- vine and viticulture
- environmental control
- natural products
- nutrition biochemistry
- More than 68 staff members
- More than 25 new recruits (post-doc and PhD researchers)
Foodomics: “a discipline that studies the Food and Nutrition domains through the application of advanced omics technologies to improve consumer’s well-being, health, and confidence” Cifuentes A. Food analysis and foodomics. J Chromatogr A. 2009;1216(43):7109.