本課程著重於食品組體學在食品安全監測、品質控制、食品來源追溯、加工優化及食品生物活性研究等子領域的最新進展，並強調轉錄組學、蛋白質組學及代謝組學在食品研究中的交叉應用。
課程特別關注層析質譜分析、化學計量學及機械學習工具的應用，幫助學生理解並駕馭大數據分析技術，以提昇其在食品科學中的整體研發與執行能力。

This course focuses on the latest progress in food organization in sub-fields such as food safety monitoring, quality control, food source traceability, processing optimization and food bioactivity research, and emphasizes the cross-application of transfer, protein and renowned organizations in food research.
The course focuses specifically on the application of layered analytical quality analysis, chemistry and mechanical learning tools, helping students understand and master large-data analysis techniques to improve their overall research and development and execution capabilities in food science.

自編講義

參考資料
1. Valdés, Alberto, et al. "Foodomics: Analytical opportunities and challenges." Analytical Chemistry 94.1 (2021): 366-381.

2. Garcia-Perez, Pascual, et al. "Metabolomics and chemometrics: The next-generation analytical toolkit for the evaluation of food quality and authenticity." Trends in Food Science & Technology (2024): 104481.

3. Gupta, Manish Kumar, et al., eds. Integrative Omics: Concept, Methodology, and Application. Elsevier, 2024.

Self-edited speech

Reference data
1. Valdés, Alberto, et al. "Foodomics: Analytical opportunities and challenges." Analytical Chemistry 94.1 (2021): 366-381.

2. Garcia-Perez, Pascual, et al. "Metabolomics and chemistrys: The next-generation analytical toolkit for the evaluation of food quality and authenticity." Trends in Food Science & Technology (2024): 104481.

3. Gupta, Manish Kumar, et al., eds. Integrative Omics: Concept, Methodology, and Application. Elsevier, 2024.