Next-Generation Sequencing (NGS) technologies have several applications in food science, from metagenomic analysis of foodborne pathogens to whole genome sequencing for food source tracking or identification of a single cultured isolate. Metagenomics also allows for the monitoring of the food microbiome and the emergence of any antibiotic resistance among pathogenic strains. Developments in NGS technologies have led to huge progress in the tracking of pathogenic outbreaks and the creation of sanitation protocols in production facilities. NGS can detect unexpected contaminations in food production lines and avoid the costs of product recalls.
Genomics supports food science by helping researchers understand the biological basis of food quality, composition, and functional traits. It can reveal genetic factors related to flavor, texture, nutritional value, and shelf-life across different food sources.
It also enables deeper study of fermentation, ingredient variation, and biological processes involved in food production. These insights support innovation in food development and contribute to more precise and science-based quality improvement.
Next-Generation Sequencing (NGS) technologies have several applications in food science, from metagenomic analysis of foodborne pathogens to whole genome sequencing for food source tracking or identification of a single cultured isolate. Metagenomics also allows for the monitoring of the food microbiome and the emergence of any antibiotic resistance among pathogenic strains. Developments in NGS technologies have led to huge progress in the tracking of pathogenic outbreaks and the creation of sanitation protocols in production facilities. NGS can detect unexpected contaminations in food production lines and avoid the costs of product recalls.
Genomics supports food science by helping researchers understand the biological basis of food quality, composition, and functional traits. It can reveal genetic factors related to flavor, texture, nutritional value, and shelf-life across different food sources.
It also enables deeper study of fermentation, ingredient variation, and biological processes involved in food production. These insights support innovation in food development and contribute to more precise and science-based quality improvement.
