Bioinformatics and data knowledge: The new frontiers for nutrition and foods

Frank Desiere, Bruce German, Heribert Watzke, Andrea Pfeifer, Sam Saguy

Research output: Contribution to journalArticle

28 Citations (Scopus)

Abstract

The recent publication of the Human Genome poses the question: how will genome technologies influence food development? Food products will be very different within the decade with considerable new values added as a result of the biological and chemical data that bioinformatics is rapidly converting to usable knowledge. Bioinformatics will provide details of the molecular basis of human health. The immediate benefits of this information will be to extend our understanding of the role of food in the health and well-being of consumers. In the future, bioinformatics will impact foods at a more profound level, defining the physical, structural and biological properties of food commodities leading to new crops, processes and foods with greater quality in all aspects. Bioinformatics will improve the toxicological assessment of foods making them even safer. Eventually, bioinformatics will extend the already existing trend of personalized choice in the food marketplace to enable consumers to match their food product choices with their own personal health. To build this new knowledge and to take full advantage of these tools there is a need for a paradigm shift in assessing, collecting and sharing databases, in developing new integrative models of biological structure and function, in standardized experimental methods, in data integration and storage, and in analytical and visualization tools.

Original languageEnglish (US)
Pages (from-to)215-229
Number of pages15
JournalTrends in Food Science and Technology
Volume12
Issue number7
DOIs
StatePublished - 2001

Fingerprint

Computational Biology
bioinformatics
nutrition
Food
foods
commodity foods
health foods
new crops
genome
value added
Health
food choices
food quality
human health
Biological Models
Food Technology
Information Storage and Retrieval
markets
Human Genome
Toxicology

ASJC Scopus subject areas

  • Food Science
  • Biotechnology

Cite this

Bioinformatics and data knowledge : The new frontiers for nutrition and foods. / Desiere, Frank; German, Bruce; Watzke, Heribert; Pfeifer, Andrea; Saguy, Sam.

In: Trends in Food Science and Technology, Vol. 12, No. 7, 2001, p. 215-229.

Research output: Contribution to journalArticle

Desiere, Frank ; German, Bruce ; Watzke, Heribert ; Pfeifer, Andrea ; Saguy, Sam. / Bioinformatics and data knowledge : The new frontiers for nutrition and foods. In: Trends in Food Science and Technology. 2001 ; Vol. 12, No. 7. pp. 215-229.
@article{a387218f411b4e488d5891df1282d7d9,
title = "Bioinformatics and data knowledge: The new frontiers for nutrition and foods",
abstract = "The recent publication of the Human Genome poses the question: how will genome technologies influence food development? Food products will be very different within the decade with considerable new values added as a result of the biological and chemical data that bioinformatics is rapidly converting to usable knowledge. Bioinformatics will provide details of the molecular basis of human health. The immediate benefits of this information will be to extend our understanding of the role of food in the health and well-being of consumers. In the future, bioinformatics will impact foods at a more profound level, defining the physical, structural and biological properties of food commodities leading to new crops, processes and foods with greater quality in all aspects. Bioinformatics will improve the toxicological assessment of foods making them even safer. Eventually, bioinformatics will extend the already existing trend of personalized choice in the food marketplace to enable consumers to match their food product choices with their own personal health. To build this new knowledge and to take full advantage of these tools there is a need for a paradigm shift in assessing, collecting and sharing databases, in developing new integrative models of biological structure and function, in standardized experimental methods, in data integration and storage, and in analytical and visualization tools.",
author = "Frank Desiere and Bruce German and Heribert Watzke and Andrea Pfeifer and Sam Saguy",
year = "2001",
doi = "10.1016/S0924-2244(01)00089-9",
language = "English (US)",
volume = "12",
pages = "215--229",
journal = "Trends in Food Science and Technology",
issn = "0924-2244",
publisher = "Elsevier Limited",
number = "7",

}

TY - JOUR

T1 - Bioinformatics and data knowledge

T2 - The new frontiers for nutrition and foods

AU - Desiere, Frank

AU - German, Bruce

AU - Watzke, Heribert

AU - Pfeifer, Andrea

AU - Saguy, Sam

PY - 2001

Y1 - 2001

N2 - The recent publication of the Human Genome poses the question: how will genome technologies influence food development? Food products will be very different within the decade with considerable new values added as a result of the biological and chemical data that bioinformatics is rapidly converting to usable knowledge. Bioinformatics will provide details of the molecular basis of human health. The immediate benefits of this information will be to extend our understanding of the role of food in the health and well-being of consumers. In the future, bioinformatics will impact foods at a more profound level, defining the physical, structural and biological properties of food commodities leading to new crops, processes and foods with greater quality in all aspects. Bioinformatics will improve the toxicological assessment of foods making them even safer. Eventually, bioinformatics will extend the already existing trend of personalized choice in the food marketplace to enable consumers to match their food product choices with their own personal health. To build this new knowledge and to take full advantage of these tools there is a need for a paradigm shift in assessing, collecting and sharing databases, in developing new integrative models of biological structure and function, in standardized experimental methods, in data integration and storage, and in analytical and visualization tools.

AB - The recent publication of the Human Genome poses the question: how will genome technologies influence food development? Food products will be very different within the decade with considerable new values added as a result of the biological and chemical data that bioinformatics is rapidly converting to usable knowledge. Bioinformatics will provide details of the molecular basis of human health. The immediate benefits of this information will be to extend our understanding of the role of food in the health and well-being of consumers. In the future, bioinformatics will impact foods at a more profound level, defining the physical, structural and biological properties of food commodities leading to new crops, processes and foods with greater quality in all aspects. Bioinformatics will improve the toxicological assessment of foods making them even safer. Eventually, bioinformatics will extend the already existing trend of personalized choice in the food marketplace to enable consumers to match their food product choices with their own personal health. To build this new knowledge and to take full advantage of these tools there is a need for a paradigm shift in assessing, collecting and sharing databases, in developing new integrative models of biological structure and function, in standardized experimental methods, in data integration and storage, and in analytical and visualization tools.

UR - http://www.scopus.com/inward/record.url?scp=0035736113&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0035736113&partnerID=8YFLogxK

U2 - 10.1016/S0924-2244(01)00089-9

DO - 10.1016/S0924-2244(01)00089-9

M3 - Article

AN - SCOPUS:0035736113

VL - 12

SP - 215

EP - 229

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

SN - 0924-2244

IS - 7

ER -