Far from the aim of an exhaustive review of the abundant literature dedicated to the applications of
omic sciences in food analysis, we will explore how classical approaches, such as those used in chemistry
and biochemistry, have evolved to intersect with the new omics technologies to produce a progress in
our understanding of the complexity of foods. Perhaps most importantly, a key objective of the review
will be to explore the development of simple and robust methods for a fully applied use of omics data in
food science.