Present and Future Challenges in Food Analysis: Foodomics

The development and application of analytical methods and techniques in food science has grown parallel to the consumers concern about what is in their food and the safety of the food they eat.To give an adequate answer to the raising consumers' demands, food analysts have to face increasingly complex challenges that require using the best available science and technology.A good portion of this complexity is due to the so-called globalization and the movement of food and related raw materials worldwide, which are generating contamination episodes that are becoming also global.An additional difficulty is that many products contain multiple and processed ingredients, which are often shipped from different parts of the world, and share common storage spaces and production lines.As a result, ensuring the safety, quality, and traceability of food has never been more complicated and necessary than today. 1 The first goal of food analysis has traditionally been, and still is, to ensure food safety.To meet this goal, food laboratories are being pushed to exchange their classical procedures for modern analytical techniques that allow them to give an adequate answer to this global demand.Besides, the new European regulations in the EU countries (e.g., Regulation EC 258/97 or EN 29000 and subsequent issues), the Nutrition Labeling and Education Act in the U.S., and the Montreal Protocol have had a major impact on food laboratories.Consequently, more powerful, cleaner and cheaper analytical procedures are now sought by food chemists, regulatory agencies, and quality control laboratories.These demands have increased the need for more sophisticated instrumentation and more appropriate methods able to offer better qualitative and quantitative results while increasing the sensitivity, precision, specificity, and/or speed of analysis. 2part from these essential considerations, there are also a large number of food properties for which analytical chemistry will play a crucial role.Just to mention a few, the identification of the effect of food production, processing, preparation, and use on nutrient content, toxic contaminant generation, and inactivation of naturally occurring toxins; the compliance with food and trade laws ensuring food safety and traceability; the detection of adulteration and product tampering; the characterization of chemical composition of foods; the study of food rheology, morphology, structure or surface; the analysis of physical, physicochemical, thermal, or microbiological properties; the evaluation of sensory characteristics, etc.These properties will have a critical influence on food safety, quality, processing, and acceptance. 3urrently, there is also a general trend in food science to link food and health.Thus, food is considered today not only a source of energy but also an affordable way to prevent future diseases.The number of opportunities (e.g., new methodologies, new generated knowledge, new products, etc.) derived from this trend are impressive and it includes, e.g., the possibility to account for food products tailored to promote the health and well-being of groups of population identified on the basis of their individual genomes.The introduction in this area of research of advanced "omics" approaches such as Foodomics 4 have made it possible that food scientists can face problems unthinkable a few years ago.However, to achieve these goals, researchers involved in modern food science need an adequate background on advanced analytical tools in order to extract all the potential from these new methodologies.Usually, a sine qua non condition is to work within multidisciplinary teams in order to be able to face the huge complexity of the problem and to handle the generated results in a rational way.Thus, food analysis is, nowadays, one of the most important application areas of analytical chemistry.In this work, the main analytical techniques employed in food analysis at the beginning of the 21st century will be presented together with their

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