Foodomics research is a new and more holistic way of research.
Embedded in a Food Valley research setting ensuring broad knowledge of food quality and safety as well as animal and plant sciences, foodomics is used as a new and more holistic way of food analysis.
The combination of advanced instrumental analysis tools plus advanced software solutions provides a wide profile of (bio)chemical characteristics of a sample material, including the known or expected, and the unexpected or entirely unknown components. Two different types of foodomics can be distinguished:
Comparative foodomics: analysis data from a ‘treated’ sample group are compared with a reference sample group, differences are discovered using multivariate statistics and the responsible ‘candidate marker compounds’ are identified. ‘Treated’ can be a different food processing step, a different treatment during agriculture practice (pesticides, vet drugs, biological) or anything else.
Targeted foodomics: analysis data are interrogated by different software solutions in order to maximize the resulting information content, including searches in user libraries, public databases, structure predicting tools, etc.