Chapter 12: Application of Omics in Dairy Science

The recent application and combination of highly complex analytical omics techniques in dairy science, has enabled knowledge acquisition and consolidation of, not only structural characterization but also the understanding of the functional dynamics of dairy foods, thereby improving their quality, safety, authenticity and nutritional value. Molecular biology techniques, spectrometry, chromatography and spectroscopy analyses, are the main approaches for advanced food quality and food safety. In this chapter, a selected number of the latest research works where omics technologies, such as genomics, proteomics, metabolomics and lipidomics, were applied in dairy foods investigation, to provide differentiated added value in both industrial and consumer settings, are discussed.