Omics Technology in Food and Agricultural Nutrition

How to improve food quality and safety, improve the utilization of processing by-products while meeting human needs for nutrition, health, taste, and personalization of food during food processing, thus effectively ensuring food safety and reducing food losses for the sustainability of food processing processes, is an issue that cannot be ignored in current sustainable food systems. Omics technology is a highly successful analytical approach applied to the food sector, involving various disciplines such as transcriptomics, metagenomics, nutrigenomics, lipidomics, metabolomics, and proteomics. The Omics technology, which can be used alone or in combination, is currently applied in studies to analyze food composition and assess food quality and safety. It could reveal the chemical and biological material basis of food storage and the integrated use of food processing by-products, as well as improve scientific assessment, which is an essential tool and initiative to promote the sustainability of food systems.

The problems such as insufficient food supply, serious loss and waste, and urgent human nutrition and health demand have promoted food science and technology innovation and industrial transformation and upgrading. As a convenient and effective technology, omics technology plays a huge role in this process. This Research Topic aims to provide theoretical insights and solutions to food sustainability issues by reviewing recent developments in omics technology for food composition analysis, food quality assessment, and nutrition and flavor formation patterns and to evaluate applications for sustainable food processing as well as storage and shelf life of food and food by-products.

This Research Topic focuses on the application of omics technology in the research of food quality, nutrition, flavor formation, etc., while evaluating the potential application of this technology in the process of food processing and storage, as well as the research of related analytical methods. We welcome submissions of original research and review manuscripts focused on:
-Application of omics technology in a variety of improvements of agricultural products, sustainable processing, flavor, and sensory quality
-Application of omics technology in the nutritional value and functional properties of food nutrients
-Application of omics technology in the reuse of nutrients and bioactive substances in food by-products
-Application of omics technology in food storage, spoilage, and shelf research
-Application of omics technology in identifying food authenticity and origin.

Keywords: Omics technology, Variety, Origin, Processing, Function

Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.