Newswise — CHICAGO – Genomics and related approaches are transforming the way we grow, produce and consume food. When food professionals from all over the globe gather at McCormick Place South for IFT16: Where Science Feeds Innovation, July 16-19 in Chicago, a special Genomics Day event will be held. IFT spoke with Dr. Lawrence Goodridge, Director of the Food Safety and Quality Program at McGill University about what’s happening at Genomics Day.

IFT: What topics will be addressed at Genomics Day?Lawrence Goodridge: Attendees will learn about genomics, beginning with an overview of the history and terminology of genomics, as well as advanced genome analytical methods such as whole genome sequencing, metagenomics, epigenomics, and bioinformatics analysis. Participants will also gain an understanding of how genomics can be used to enhance many aspects of food science, including increasing food safety, decreasing food spoilage and waste, and optimizing food production.

IFT: How will the day be broken up?LG: Genomics day will be divided into 5 sessions including Genomics 101; Food Spoilage and Genomics; Food Production and Genomics; Food Safety and Genomics; and the Impact of Genomics on Food Regulations. During each session, several speakers will give presentations outlining how the field of genomics is transforming approaches used to address the topic of the particular session. Speakers are experts in all aspects of food science, and represent academia, government and the food industry.

IFT: How does exploring the genomics of food help combat issues such as food spoilage and food safety? LG: The need to produce increasing amounts of safe, nutritious food in a cost effective manner has ushered in the era of genomics in food science. For example, genomics-based approaches are being used to faster identify foodborne outbreaks, so that contaminated foods can be more quickly removed from retail, resulting in shorter durations of outbreaks, and less people becoming ill. With respect to food spoilage, the application of genomic approaches to identify the mechanisms by which spoilage microorganisms grow in foods and persist in the food production environment can be used to develop more effective methods to control them, thereby increasing the quality of foods.

IFT: What are some challenges that food scientists can help alleviate through genomic research?LG: In addition to food safety and food spoilage, genomics is playing a major role in food production. For example, food scientists can apply genomics to understand how climate change affects food crops, to produce disease resistant and drought tolerant crops, and better manage pests and invasive species that threaten agricultural production and trade. Other uses include enhanced livestock health, and improved population health among fish stocks. One emerging and exciting area where genomics will play a major role is food customization. Research is beginning to unravel the genetic basis of the physiological mechanisms of sensory perception, making individual sensory customization a distinct possibility.

Genomics Day will be held Monday, July 18 in room N427d at McCormick Place South starting 10:00 a.m. CST. For more information, check out the IFT16 online session planner. ###

About IFTFounded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society—more than 17,000 members from more than 95 countries—brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit ift.org.