Review Article
Impact of Transcriptomics on Food Quality: A Comprehensive Approach
Ankita Choudhary*, Monika Sood, Julie D. Bandral, Neeraj Gupta and Skarma Choton
Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology of Jammu, India, 180009
Keywords: transcriptomics, RNA, RT-PCR, gene-expression
DOI:10.37273/chesci.cs2055202091 • PDF
Abstract
Transcriptomics holds significant importance in comprehending the genetic regulation of various processes in food. The analysis of the complete set of RNA transcripts produced by the genome under specific conditions is referred to as Transcriptomics. It involves the use of high throughput technologies i.e. Microarray, RNA sequencing, and RT-PCR. In the context of food, transcriptomics has a vivid role in food safety, nutritional enhancement, microbiome analysis, food processing, and preservation. It provides a molecular level of information on gene expression which enhances decision-making and innovations in food-related research and development. Transcriptomic data can be used to integrate into personalized nutrition. The gene expression can monitor the chances of contamination in food processing and storage. This review will highlight how significantly transcriptomics is contributing to the various aspects of the food industry.
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