ch. 1. Nutrition science and Omics technologies : ethical aspects in gobal health / Beatrice Godard, Thierry Hurlimann, and Raphaelle Stenne -- ch. 2. Array platform for food safety and quality / Clarissa Consolandi. [et al.] -- ch. 3. Metabolomics and food science : concepts and serviceability in plant foods and nutrition / Noureddine Benkeblia -- ch. 4. Foodomics : a new omics for a new food era / Virginia Garcia-Canas. [et al.] -- ch. 5. Proteomics in food biotechnology / Gu Chen and Xuewu Zhang -- ch. 6. Challenges in feasible problem construction in nutritional genomics : an empirical study / Bart Penders, Klasien Horstman, and Rein Vos -- ch. 7. Genomics and breeding in food crops / Allan Brown, Andrew H. Paterson, and Li Li -- ch. 8. Genomics of fruit quality and disorders / Federico Martinelli, Carlos H. Crisosto, and Abhaya Dandekar -- ch. 9. Systems biology approaches reveal new insights into mechanisms regulating fresh fruit quality / Claudio Bonghi and George A. Manganaris -- ch. 10. Coffee genomes / Sarada Krishnan and Tom A. Ranker -- ch. 11. Omics approaches to meat quality management / Ruth M. Hamill. [et al.] -- ch. 12. Functional genomics to improve meat quality in pigs / Robert Davoli, Paolo Zambonelli, and Silvia Braglia -- ch. 13. Meat science and proteomics / Kristen Hollung and Eva Veiseth-Kent -- ch. 14. Wine-omics : new platforms for the improvement of yeast strains and wine quality / Corine S.C. Ting, Anthony R. Borneman, and Isak S. Pretorius -- ch. 15. Aspergillus flavus genetics and genomics in solving mycotoxin contamination of food and feed / Jiujiang Yu. [et al.].