Humanity is rethinking food. From traceability to health and safety, we want to know the impact of what we eat on the communities that produce it, the economy of the consumer, our own bodies, and the environment.
All this information can be traced back to the metabolic footprints of the living beings that are involved in the process, be it the plants and animals that make up the food, the microorganisms involved in its fermentation, the ones that we want to exclude from the process, or our own cells and microbiomes reacting to meals.
We are pleased to have collaborated with Dr. and her academic team in the organization of the course Metabolomics in Food Science: From Food Resources to Industrial Processing and Food Intake, which equipped participants with knowledge about the latest omics technologies to read and analyze the metabolic footprint of food. A special thanks to MetCore, Universidad de los Andes, for hosting the course and to , , for contributing to its success.
