Food Science

Food Science Online Inquiry

Bioinformatics-Analysis, a division of CD Genomics, as one of bioinformatics data analysis providers, we provide data analysis services for food science. We provide microbiome, proteomics, metabolomics, and transcriptomics data solutions to help our clients in the research of food science. In this process, you only need to provide raw data or third-party data, and we will develop a suitable analysis strategy for you, perform data analysis, and finally provide you with a satisfactory result report.

Introduction of Food Science

Food science is an interdisciplinary subject based on the fields of chemistry, physics, engineering, and biology. Since the goal of food science is to provide humans with a variety of food suitable for physiological needs, the development of the food industry is directly related to the quality and safety of human life. With the implementation of the Human Genome Project and the rapid development of sequencing technology, the application of biotechnology in the food industry has also received extensive attention.

The omics research in the post-genomic era, such as transcriptomics, proteomics, metabolomics, and microbiome research, is a beneficial tool for solving scientific problems in the field of food science, such as food quality and food safety. Using bioinformatics methods to analyze data obtained from sequencing or experiments provides new ideas and technologies for food science research, and is widely used in food production, processing, storage, nutrient testing, food safety and other fields.

Fig 2. Identification of discriminant taxa between cheeses originating from 3 countries by linear discriminant analysis (LDA) of the effect size. Fig 1. Identification of discriminant taxa between cheeses originating from 3 countries by linear discriminant analysis (LDA) of the effect size. (Jin H, et al. 2018)

Bioinformatics in Food Science Research

Bioinformatics methods are often used in different research fields in the food industry, such as food processing, quality improvement, food storage research, food nutrition research, and special population diet research, food safety and food authentication, and food metabolomics research. For example, in food industry applications, calculation tools related to enzyme engineering are often used, such as bioinformatics approaches and the calculation methods based on static systems and dynamics systems. And in the process of food storage and flavor improvement, bioinformatics methods are used to identify microorganisms.

Fig 3. CD Genomics bioinformatics data analysis process. - CD Genomics. Fig 2. CD Genomics bioinformatics data analysis process.

What can CD Genomics Do?

CD Genomics provides various types of data analysis solutions to help customers conduct research and exploration in different fields of the food science research.

Microbiological data analysis - Use bioinformatics methods to identify and analyze the composition of microorganisms, often used in the development of enzyme preparations, food safety and sanitation, food fermentation communities, ecological evolution, food nutrition and discovery of new substances.

Proteomics Data Analysis - By analyzing the protein data, the characteristics, quantity and function of protein in food can be systematically studied.

Metabolomics Data Analysis - Summarize, classify and discriminate multi-dimensional and dispersed metabolomics data to discover the qualitative and quantitative relationships in the data space, thereby expounding the relationship between food and body metabolism.

Transcriptomics data analysis - The analysis of transcriptome data enables researchers to study the relevant secondary metabolism genes from the transcriptome level.

CD Genomics provides you with one-stop biological information data analysis services. You only need to provide the original data and analysis requirements, we will provide you with a complete data analysis result report and graphs. For food science-related data analysis, if you have any questions, please feel free to contact us.


  1. Jin H, et al. Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses[J]. Journal of Dairy Science. 2018:S0022030218304302.
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