Bioinformatics Approaches in Food Sciences
Anil Kumar* and Nikita Chordia
School of Biotechnology, Devi Ahilya University, Khandwa Road, INDORE-452001, India
- *Corresponding Author:
- Anil Kumar
School of Biotechnology, Devi Ahilya University
Khandwa Road, INDORE-452001, India
E-mail: [email protected]
Received date: June 06, 2017; Accepted date: June 12, 2017; Published date: June 16, 2017
Citation: Kumar A, Chordia N (2017) Bioinformatics Approaches in Food Sciences. J Food Microbiol Saf Hyg 2:e104. doi: 10.4172/2476-2059.1000e104
Copyright: © 2017 Kumar A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Food plays an important role in regulating the various processes within the body. With the continued progression of the “omics” era, bioinformatics curates and interprets biological data by computational means and therefore it has seen widespread integration across every discipline of life sciences including food sciences. Bioinformatics can be used for efficiently access to all genomics, proteomics and metabolomics data discovered so far and to make available this data to every individual group industry or company so as to increase quality, taste and nutritional value of food that is to be produced. Here, we have discussed the role of bioinformatics and some approaches in food sciences.