Food & Nutritional Metabolomics

Unlike other ‘omics’ technologies (genomics, proteomics…etc), metabolomics gives organic understanding that mirrors an individual's one of a kind hereditary unique mark, as well as way of life, eating routine and environment. Utilizing metabolomics, scientists can quantitatively dissect non-hereditary variables that are included in postgenomic and posttranscriptional change. Nutritional metabolomics is rapidly emerging to utilize little atom substance profiling to support incorporation of eating regimen and nourishment in complex biosystems research. Nutrigenomics is a branch of nutritional genomics and is the study of the effects of foods and food constituents on gene expression. Foodomics has been recently defined as a new discipline that studies food and nutrition domains through the application of advanced omics technologies in which MS techniques are considered indispensable. Applications of Foodomics include the genomic, transcriptomic, proteomic, and/or metabolomic study of foods for compound profiling, authenticity, and/or biomarker-detection related to food quality or safety; the development of new transgenic foods, food contaminants, and whole toxicity studies; new investigations on food bioactivity, food effects on human health. The University of Michigan Nutrition Obesity Research Center (UM NORC) started in 2010, supported by the National Institute of Diabetes and Digestive and Kidney Syndromes (NIDDK). The UM NORC is one of 12 U.S. focuses intended to move and backing translational, multi-disciplinary exploration in heftiness and sustenance, over the continuum of fundamental science to applications in people (solution) and populations (public health).

  • Metabolomics of genetically modified crops
  • Metabolomics in nutrition research
  • Dietary metabolites and cellular metabolism
  • Nutrigenomics and plant functional genomics
  • Food safety and contamination assessment using metabolomics
  • Applications of metabolomics to food processing

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