Global FoodOmics Project
We've all heard the old adage you are what you eat-but, do we know what we eat? There is much we don't yet know about the precise composition of the foods we eat; for example, which different molecules and microbes are found in or on different foods? How does the manner in which you prepare the foods change the molecules that are present? How much do organic foods differ from all natural or conventionally grown foods? The Global FoodOmics project will address these questions, and many more. The Global FoodOmics project will characterize the molecules and microbes present on a diverse set of foods and beverage- from fruits, vegetables, spices, to complex foods, exotic animal feed, pet food and more. Other categories that will be represented are fermented foods such as yogurt, pickled vegetables and beverages including beer, wine, kombucha as well as sodas and juices.