Since the completion of the Human Genome Project, food and
nutrition sciences have undergone a fundamental molecular
transformation. New discoveries in molecular biology, analytical
chemistry, and biochemistry have led to the development of new
tools that are likely to revolutionize the study of food. OMICS
Technologies: Tools for Food Science explores how these tools
reveal the fundamental pathways and biochemical processes that
drive food and nutrition sciences.
In this volume, an international panel of researchers examines
the rise of these new technologies including metabolomics,
metagenomics, nutrigenomics, transcriptomics, and proteomics and
describes how they translate to food science research and
productive technologies. The book explains how these methods can be
used to assess the quality attributes of foods and food production
systems. It explores the principles that regulate food production,
analyzes processing and ethical issues, and documents the
transformation from industrial to sustained foods production using
the OMICS tools.
Providing comprehensive information on OMICS and food and
nutrition science, this volume is a reliable reference for food
scientists, nutritionists, and food product developers looking to
implement OMIC technologies in product development. It is also a
critical resource for food industry personnel, regulators, and
government researchers who need to understand the role of these
emerging technologies in advancing food science and nutrition.
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