In this perspective article, several internationally recognized experts, members of the editorial team of this journal, discuss a selection of current hot topics identified in Food Science and Foodomics. The topics are comprised of the main areas of Food Science and Foodomics, namely, food safety, food authenticity, food processing, and food bioactivity. Logically, several of the discussed topics involve more than one of the mentioned main areas. Regarding food safety, the topics discussed are the use of analytical nanotechnology, nanometrology, nano-chromatography; the determination of organic contaminants based on MS and NMR; the impact of microplastics and nanoplastics on food or the contamination of foods with plant toxins. Regarding food authenticity, the paper discusses the role of MS, NMR, biosensors and the new trends in foodomics for food authentication. In terms of food processing, the work shows interesting perspectives on novel processing technologies, the effect of food processing on the gut microbiota or in the interaction among secondary metabolites and macromolecules; the development of active packaging, and the potential effects of introducing recycled plastics in food packaging; the new green extraction and encapsulation strategies of bioactive compounds from food by-products; and the anti-biofilm capacity of natural compounds/extracts/vegetal oils and essential oils. Food bioactivity and the relation between food and health includes the bioavailability and bioaccessibility of bioactive compounds; new trends and challenges in the interaction of nutraceuticals with biological systems; how food matrix impacts the bioaccessibility of nutrients and bioactive compounds; or the study of biodiversity, food and human health through one-health concept. We anticipate elaborations on these hot topics will promote further studies in Food Science and Foodomics.

Artificial intelligence (AI) is revolutionizing plant sciences by enabling precise plant species identification, early disease diagnosis, crop yield prediction, and precision agriculture optimization. AI uses machine learning and image recognition to aid ecological research and biodiversity conservation. It plays a crucial role in plant breeding by accelerating the development of resilient, high-yielding crops with desirable traits. AI models using climate and soil data contribute to sustainable agriculture and food security. In plant phenotyping, AI automates the measurement and analysis of plant characteristics, enhancing our understanding of plant growth. Ongoing research aims to improve AI models’ robustness and interpretability while addressing data privacy and algorithmic biases. Interdisciplinary collaboration is essential to fully harness AI’s potential in plant sciences for a sustainable, food-secure future.

Seafood is both nutritionally and economically significant, with bivalve molluscs being particularly valuable for monitoring environmental pollutants due to their filter-feeding nature and ability to bioaccumulate pollutants. While not often linked to food poisoning, these molluscs can occasionally introduce health risks, highlighting the need for vigilant monitoring. This review provides a thorough analysis of pollutants—including persistent and emerging pollutants, as well as marine toxins—found in bivalve molluscs between 2019 and 2024. Among the studied pollutants, plasticizers and alkaloids are the most frequently analyzed, with liquid and gas chromatography (GC) tandem mass spectrometry (MS) the predominant methods, although novel approaches to determine these compounds, such as sensors, have also emerged in recent years. However, many studies are focused on establishing pollutant content without addressing bioaccumulation (BA) factors, and a lack of standardization in species and sampling locations complicates comparisons between the different published works. Despite some studies linking human activity and algal blooms to BA dynamics, more comprehensive research is needed. Additionally, limited data on the depuration capacity of molluscs underscores the need for further investigation. Although pollutant levels generally remain within legal limits, many substances remain unregulated. Environmental factors also play a critical role in influencing BA, emphasizing the need for future studies to focus on BA factors to better understand these complex dynamics.

Among the species of the rich algological flora of the North Atlantic, some can be used for direct consumption in human food, although few are currently cultivated on a large scale and/or marketed for this purpose. The European tradition regarding this custom is practically nil and the expression of current eating habits is little different from the past. In Europe, only in times of hunger (for example, during the Great World Wars) was seaweed consumed by the populations closest to the coastline. In addition to the multiple applications described, which expanded enormously in the 1970s, based on phycocolloids (agar, carrageenans, and alginates)—used as thickeners in the food industry, in soups, meat preserves, dairy products, and pastries—there is currently a trend of increasing consumption, both in North America and Europe.

This article explores the significant impact that artificial intelligence (AI) could have on food safety and nutrition, with a specific focus on the use of machine learning and neural networks for disease risk prediction, diet personalization, and food product development. Specific AI techniques and explainable AI (XAI) are highlighted for their potential in personalizing diet recommendations, predicting models for disease prevention, and enhancing data-driven approaches to food production. The article also underlines the importance of high-performance computing infrastructures and data management strategies, including data operations (DataOps) for efficient data pipelines and findable, accessible, interoperable, and reusable (FAIR) principles for open and standardized data sharing. Additionally, it explores the concept of open data sharing and the integration of machine learning algorithms in the food industry to enhance food safety and product development. It highlights the METROFOOD-IT project as a best practice example of implementing advancements in the agri-food sector, demonstrating successful interdisciplinary collaboration. The project fosters both data security and transparency within a decentralized data space model, ensuring reliable and efficient data sharing. However, challenges such as data privacy, model interoperability, and ethical considerations remain key obstacles. The article also discusses the need for ongoing interdisciplinary collaboration between data scientists, nutritionists, and food technologists to effectively address these challenges. Future research should focus on refining AI models to improve their reliability and exploring how to integrate these technologies into everyday nutritional practices for better health outcomes.

In many areas of human life, including food, health, culture, and religion, mushrooms have had a significant impact. Most people eat mushrooms for their flavor and texture. Recently, they have gained popularity as a protein source and a drug research tool. According to the phyla Ascomycota and Basidiomycota, mushrooms are fungi that produce spongy fruiting bodies, particularly those that possess a stalk and an envelope top. Mushrooms are composed of 90% water and 10% dry material. Additionally, it has a physicochemical composition that is important for nutrition. Edible mushrooms have been shown to offer therapeutic benefits, including anti-cancer, cardiovascular, hepatoprotective, neuroprotective, hypolipidemic, antiviral, antibacterial, and anti-diabetic actions. Mushrooms are a fantastic source of nourishment since they are rich in proteins, minerals, complex sugars, unsaturated fatty acids, and secondary metabolites. The composition and nutritional benefits of edible mushrooms have been carefully investigated in this review. Edible mushrooms have been used as potential therapeutic stand-ins, and bioactive components present in edible mushrooms, such as polyphenolic compounds and antioxidant activity, have also been studied. This review article may also help scientists, researchers, and medical professionals slow the advancement of some lifestyle diseases, neurological disorders, along autoimmune disorders.

Sterigmatocystin (STE) is a possible human carcinogenic compound (2B) according to the International Agency for Research on Cancer classification. Structurally, STE is a precursor to aflatoxins, sharing a similar polyketide-derived biosynthetic pathway, which underscores its toxicological relevance. It has been reported to occur in a variety of foodstuffs including cereals and cereal-based products, spices, cheese, and nuts, among others. STE poses a substantial challenge to food safety and addressing this issue requires a comprehensive strategy encompassing prevention, monitoring, and regulation to protect both human and animal health from its harmful effects. The present paper presents the analytical methodologies for the determination of STE in foodstuffs and the reported levels of STE in food, based on a review of scientific publications from 2021 to 2024. Significative progress has been made in the development of analytical methodologies for STE determination in food; however, further advancements in analytical techniques, standardized protocols, and monitoring are essential to improve risk assessment and guide effective mitigation strategies.

This paper reviews the nutritional quality and safety of edible farmed insects from the point of view of the Czech-Slovenian bilateral project: Quality, Safety and Authenticity of Insect Protein-based Food and Feed (INPROFF). Insects as a sustainable source of dietary protein for animal feed and even humans, when integrated into the European agrifood system, could offer a solution to Europe’s feed protein deficit and help alleviate environmental pressure from increasing protein demand, such as declining availability of land, water, marine and energy resources, the overuse of pesticides and reduced biodiversity. However, despite a growing interest in the European Union (EU) in farming edible insects, many economic, scientific, technological, and social barriers remain. In response, Slovenia, represented by the Jožef Stefan Institute, the Biotechnical Faculty of the University of Ljubljana, and Jata Emona d.o.o. (the leading supplier of feedstuffs for the Slovenian market), a country with no history of insect rearing but an interest in alternative protein, joined with the Czech University of Life Sciences Prague, representing the Czech Republic—a country with a history of insect rearing and research into edible insects—to establish INPROFF a three-year bilateral project that aims to close the knowledge gap regarding the quality and safety of insect-based products and boost the farmed insect food and feed value chain. Specifically, it comprises three thematic pillars: (P1) nutritional enhancement, (P2) safety and quality and (P3) authenticity, traceability, and consumer acceptance. The paper also discusses the gaps in the metrological challenges of analysing insects, which will be critical for ensuring safety, quality, and sustainability. The paper finds that although much work has been done, many exciting avenues remain for new research.

This review examined the potential of hemp components as functional feed and food ingredients, focusing on their impact on the quality and nutritional value of animal products. Following hemp legalization, there was growing interest in its potential to enhance animal diets and processed animal products due to its rich nutritional profile, including high levels of polyunsaturated fatty acids (PUFA), essential amino acids, and fibre. Incorporating hemp components into feed for monogastric animals, particularly poultry, improved lipid stability, sensory attributes, and the fatty acid composition of meat and eggs. Hemp supplementation for ruminants, especially in goats, increased PUFA and conjugated linoleic acid (CLA) content in milk, improved meat tenderness, and enhanced oxidative stability. However, research on hemp supplementation for pigs and beef remained limited, indicating the need for further exploration of these species. Hemp cake, rich in protein, fibre, and essential fatty acids, was the most widely used hemp component due to its economic viability, nutritional benefits, and sustainability, contributing to improved meat and milk quality. Regulatory concerns about the transfer of tetrahydrocannabinol (THC) residues in the produced animal products restricted the use of hemp biomass. In processed animal products, hemp components were studied for their potential to enhance nutritional value, replace animal fats, and serve as natural preservatives. Although they improved the fatty acid profile and antioxidant properties of meat products, challenges such as textural changes and increased lipid oxidation needed to be addressed for optimal use. Limited studies on dairy products indicated promising nutritional enhancements, but textural issues could impact consumer acceptance. In conclusion, hemp components show significant potential for improving the quality and nutritional value of animal products. Further research is necessary to address regulatory, sensory, and formulation challenges and to expand their application across different animal species and processed animal products.

The so-called ‘ketogenic diet’ aimed to limit energy derived from carbohydrates, has many variations which cause confusion in the literature and beyond. For ‘intractable’ epilepsy (when seizures cannot be managed completely by drug therapy, also referred to as ‘refractory’, ‘uncontrolled’ or ‘drug-resistant’ epilepsy) the dietary fat to carbohydrate plus protein ratio is held at a ratio of 4:1 or 3:1. Thus promoting fat metabolism to ketone bodies as a primary energy source. This intervention limits glucose availability and consequently neural ‘excitability’ and seizures. Overall, the diet is high-fat, low-carbohydrate, and restricted protein in design. This generally accepted clinical approach (which is based on essentially fasting, historically) was applied and recorded back to the 1920s (for a patient with diabetic ketoacidosis). That observation (and others) initiated the diet applications for epilepsy and thereafter (or perhaps in parallel with) for both (i) weight management (especially the ‘Atkin’s diet) and (ii) enhanced sport performance. Products for weight loss tend to be high-fat but not in the ratios anticipated for seizure management, where, perhaps, brands have been developed that are more cognisant of consumer demands for desirable sensory characteristics than specific nutrient ratios. Whilst ketogenic type diets have been discussed in the context of different applications within the literature, the challenges associated with making and utilising ketogenic products for different applications/needs (with associated compliance) tend not to be addressed. This review addresses some of the challenges associated with creating and consuming ketogenic products, especially for seizure management, which restrict and control energy derived from carbohydrates. It aims to contextualise the issues faced with making and consuming this type of diet with significance generally to individuals interested in this approach to dietary energy regulation, most especially health professionals and people involved in sport nutrition.

The extraction, separation, and purification of dietary proteins from a variety of food sources are crucial for their targeted use in food applications. To achieve this, proteins should be effectively separated from non-protein components such as cell wall structures, polysaccharides, and lipids. Traditional protein purification methods can be time-consuming, highlighting the need for automated, cost-effective, and sustainable alternatives. This comprehensive review critically assesses various protein purification instruments from an analytical perspective, weighing their advantages and disadvantages. The methods under evaluation include ultrafiltration, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), fast protein liquid chromatography (FPLC), high-performance liquid chromatography (HPLC), ultra performance liquid chromatography (UPLC), and microfluidic chips. Among these, FPLC stands out as an affordable and efficient technique that allows for high protein recovery. However, HPLC and UPLC provide faster results but may denature proteins, leading to lower recovery rates. Ultrafiltration is a cost-effective and straightforward method that doesn’t require complex equipment. Microchip-based approaches are emerging as innovative techniques for rapidly analyzing small samples. While SDS-PAGE is user-friendly, it denatures proteins, particularly those linked to other biomolecules. The choice of the most appropriate instrument depends on factors such as cost, energy efficiency, processing time, the characteristics of the target protein, desired outcomes, protein recovery, and resource availability. By critically examining these analytical instruments for protein purification, this review aims to assist researchers and practitioners in selecting the most suitable method for their specific needs, ultimately promoting efficient and successful protein purification endeavors in the field of food science and technology.

Native to East Asia and predominantly cultivated in regions such as the Ningxia Hui and Xinjiang Uyghur Autonomous Regions of China, Lycium barbarum (L. barbarum), commonly known as goji berry, has a long history in traditional medicine and is gaining recognition in contemporary health research. This review provides a comprehensive exploration of its botanical characteristics, pharmacokinetics, and safety, alongside a critical evaluation of human clinical studies investigating its therapeutic potential. Key health benefits include immune modulation, antioxidative effects, mental health support, ocular health preservation, and metabolic and cardiovascular regulation. Furthermore, its role in addressing age-related macular degeneration and chronic conditions such as cancer and metabolic syndrome is highlighted. The bioactivity of L. barbarum is attributed to its rich composition of polysaccharides, carotenoids, flavonoids, and other bioactive compounds, which exhibit anti-inflammatory, neuroprotective, and metabolic-regulating properties. This review also examines the safety profile of L. barbarum, considering its side effects, toxicity, potential contamination, and interactions with medications, emphasising the importance of balancing its health-promoting properties with cautious consumption. Despite promising findings, gaps in the evidence base, including the need for larger, long-term, and rigorously controlled trials, remain significant barriers to clinical translation. By integrating traditional medicinal knowledge with modern scientific insights, this review underscores L. barbarum’s potential as a functional food and therapeutic agent. Its unique pharmacological properties and broad applicability position it as a valuable tool for health promotion and disease prevention, while highlighting areas requiring further research to optimise its safe and effective use.