The Annual Review of Food Science and Technology, in publication since 2010, covers current and significant developments in the multidisciplinary field of food science and technology. The topics will include: food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems.

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The Impact of Omic Technologies on the Study of Food Microbes

New advances resulting in “omic” technologies have exploded the areas of genomics, transcriptomics, and proteomics and revealed many fundamental processes driven by both pathogens and commensals. This review outlines advances in omic technologies and how these have impacted food microbiology through providing examples of recently published landmark work.
 

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David A. Mills, of the University of California, Davis, presented the conclusions of his research on the microbiome on July 26, 2013 at the Human Microbiome Science meeting in Bethesda, Maryland. Watch his talk, titled "State of the Science and Obstacles: Probiotics," on the meeting's "Day 3 Part 3" video.
 
Read Dr. Mill's article on milk oligosaccharides and the microbiota of infants in the 2011 Annual Review of Food Science and Technology.

http://www.annualreviews.org/journal/food

MMTC ROCKS!!