The Impact of Information Technology on Advancements in Food Science
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The Impact of Information Technology on Advancements in Food Science
Impact of Tech on Food:
In recent times, the influence of information technology on various fields, including food science, has been widely acknowledged.
The integration of technology has brought significant changes to research, development, and various aspects of food science, including technical, economic, analytical, and marketing dimensions.
Food plays a crucial role in maintaining bodily processes, and there's a growing recognition of the role nutrition plays in preventing chronic diseases.
Efforts have been directed towards enhancing the nutritional value and quality of food sources.
The scope of food science has expanded to encompass emerging techniques like "omics," leading to challenges in managing and interpreting vast and complex raw data.
Addressing this challenge, the establishment of a comprehensive database becomes crucial. Such a database would store and regularly update the extensive biological data and resources vital to both food and nutritional sciences.
This intersection of biology and technology has given rise to a valuable tool known as bioinformatics, which finds its application in the realm of Foodomics.
Over the years, bioinformatics has enabled systematic analysis of extensive data sets, extracting the most relevant insights through leveraging knowledge stored in public databases (Cifuentes, 2012; Kumar and Chrdia, 2017).
Bioinformatics:
Bioinformatics, a field that employs advanced computer science to handle biological data, finds its relevance in food science, nutritional science, clinical studies, and biotechnology.
It serves to process the vast amount of genomic, proteomic, and metabolomic data available, transforming it into accessible and comprehensive formats.
This transformation aims to enhance the quality, taste, and nutritional value of the food produced. The application of bioinformatics even allows us to understand the behavior of organisms and predict the behavior of products, such as GMOs, under different conditions.
Notably, it aids in predicting amino acid sequences and the 3D structures of proteins, enabling us to understand potential effects and side effects of specific genes (Cifuentes, 2009, 2012).
The expansion of bioinformatics is occurring rapidly, becoming an indispensable research tool in life sciences.
It merges traditional techniques with the wealth of data generated from comparative genomics and proteomics.
It simplifies the evaluation of allergic potential in proteins and contributes to safety assessments of genetically modified crops.
Bioinformatics plays a significant role in predicting the functionality and allergenicity of food products by analyzing amino acid sequences of ingredient proteins (Ladics et al., 2011).
Additionally, this approach is instrumental in studying foodborne pathogens through comparative genomics, contributing to various sequencing and comparative genomic research projects (Mayer et al., 2011).
Conclusion:
Beyond the scientific applications, information technology has also left its mark on the advertisement of food products.
Creative promotions through mediums like television, the internet, mobile devices, and media have influenced consumer preferences, shaping the way people choose their food.
This personalized nutrition trend has been greatly impacted by information technology, marking its significant influence in shaping modern dietary choices.
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