Comprehensive Foodomics. This item is unavailable.Comprehensive Foodomics

Comprehensive Foodomics, Three Volume Set offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications.

By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference.

List of sections and Section Editors:

1. Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland
2. Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE
3. Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia
4. Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany
5. Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany
6. Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid
7. Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain
8. Food safety and Foodomics - Djuro Josić, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljević Pavelić, University of Rijeka, Department of Biotechnology, Rijeka, Croatia
9. Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia
10. Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain

• Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information
• Includes articles written by academics and practitioners from various fields and regions
• Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily
• Includes content from high quality authors from across the globe

Alejandro Cifuentes is a Full Research Professor at the National Research Council of Spain (CSIC) in Madrid, Head of the Laboratory of Foodomics and Director of the Metabolomics Platform (International Excellence Campus CSIC + University Autonoma of Madrid). He has been Founding Director of the Institute of Food Science Research and Deputy Director of the Institute of Industrial Fermentations, both belonging to CSIC. Alejandro's activity includes advanced analytical methods development for Foodomics (including transcriptomics, proteomics and metabolomics), food quality and safety, as well as isolation and characterization of natural bioactive compounds and their effect on human health. He holds different national and international awards, is member of the Editorial Board of 17 international journals (including Journal of Chromatography A, Journal of Separation Science, Food Analytical Methods, International Journal of Molecular Sciences, Heliyon, Journal of Pharmaceutical Analysis, etc.), Editor of TrAC-Trends in Analytical Chemistry and Electrophoresis, and Editor-in-Chief of Open Life Sciences. He has published more than 270 SCI papers, 30 books and book chapters and 9 patents. His h index is 70 (Google scholar, June 2020) and his works have received more than 17000 citations. Alejandro has given more than 200 invited lectures in different national and international meetings in Europe, Asia, Africa, America and Oceania. He has defined for the first time in a SCI journal the new discipline of Foodomics.