The Father of Foodomics
Sitting Down With… Alejandro Cifuentes, Laboratory of Foodomics, Institute of Food Science Research, Spanish National Research Council, Madrid, Spain.
You coined the term foodomics – why?
Food scientists have always found themselves in the second lane, so to speak – behind those involved in biotech, pharmacology and clinical studies. When a new instrument is developed, for example, it is always applied first in these areas – and this is also where the most money lies. I simply wanted to show fellow food scientists that we can use the same analytical approaches to solve important challenges in our own field, including metabolomics, genomics, transcriptomics and so on. Many people are interested in this field; in fact, we have a joint research institute with a team from the Chinese Academy of Agricultural Sciences and work with many other high caliber groups.
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