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 of food omics in the sub-fields of food safety monitoring, quality control, food source tracing, processing optimization and food bioactivity research, and emphasizes the cross-application of transcriptomics, proteomics and metabolomics in food research.
The course pays special attention to the application of chromatography mass spectrometry, chemometrics and machine learning tools to help students understand and master big data analysis technology to improve their overall R&D 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-compiled handouts

References
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.