食物组学为近几年出现的新兴学科,借助基因组学、转录组学、蛋白质组学和代谢组学等组学技术研究食物和营养领域问题,解决现代食物科学和营养研究中有关食物安全性、溯源性、质量、新食物、转基因食物、功能性食物、营养制品等有关问题。本文综述了食物组学在蛋白质、碳水化合物、脂类、维生素、微量元素等方面研究应用。 Food group science has emerged in recent years as an emerging discipline that studies the issues of food and nutrition using such omics techniques as genomics, transcriptomics, proteomics and metabolomics to solve the problems related to food safety in modern food science and nutrition research Traceability, quality, new foods, genetically modified foods, functional foods, nutritional products and other related issues. This review summarizes the research applications of foodmatology in protein, carbohydrate, lipid, vitamins and trace elements.