Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Application of Iipidomics in food science

식품분야에서 Iipidomics 분석 기술의 활용

  • Kim, Hyun-Jin (Gyeongsang National University, Department of Food Science and Technology) ;
  • Jang, Gwang-Ju (Gyeongsang National University, Department of Food Science and Technology) ;
  • Lee, Hyeon-Jeong (Gyeongsang National University, Department of Food Science and Technology) ;
  • Kim, Bo-Min (Gyeongsang National University, Department of Food Science and Technology) ;
  • Oh, Juhong (EZmass Co. Ltd.)
  • Received : 2017.02.15
  • Accepted : 2017.03.17
  • Published : 2017.03.31
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Abstract

There is no doubt that accumulation of big data using multi-omics technologies will be useful to solve human's long-standing problems such as development of personalized diet and medicine, overcoming diseases, and longevity. However, in the food industry, big data based on omics is scarcely accumulated. In particular, comprehensive analysis of molecular lipid metabolites directly associated with food quality, such as taste, flavor, and texture has been very limited. Moreover, most of food lipidomics studies are applied to analyze lipid components and discriminate authenticity and freshness of limited foods including vegetable and fish oil. However, if lipid big data through food lipidomics research of various foods and materials can be accumulated, lipidomics can be used in the optimization of food processing, production, delivery system, food safety, and storage as well as functional food.

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References

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