Proteomics for the food industry: Opportunities and challenges

Romina Pedreschi, Hertog Maarten, Kathryn S. Lilley, Nicolaï Bart

Research output: Contribution to journalArticlepeer-review

36 Scopus citations


In this review, we outline the state-of-the-art of proteomic techniques and their application within the plant-based food industry. The relevance of high throughput proteomic approaches is to increase insight and understanding of how food processing is affected by the physiology of the product and through this, to enable the optimization of the overall food production process. Food areas with large potential for application of proteomics technologies are discussed, including novel and controversial areas such as food irradiation, GMOs, non-thermal processing, obesity, and functional foods.

Original languageEnglish
Pages (from-to)680-692
Number of pages13
JournalCritical Reviews in Food Science and Nutrition
Issue number7
StatePublished - 2010
Externally publishedYes


  • Mass spectrometry
  • Plant-based foods
  • Proteomics
  • Statistics


Dive into the research topics of 'Proteomics for the food industry: Opportunities and challenges'. Together they form a unique fingerprint.

Cite this