Abstract
Authentication of food products has demanded great attention by consumers and the food industry in recent years. Food components may be adulterated, leading to mislabeling and commercial fraud, especially in fish and shellfish products, where the substitution of high quality species by lower quality ones is frequent. Many regulations have appeared in different countries to fight against this issue. Although many analytical techniques have been applied to food authentication, new molecular approaches are emerging currently. In this sense, foodomics, defined as a new discipline that studies the food and nutrition domains through the application of advanced omics technologies in order to improve consumer's well-being, health, and confidence, can help in the authentication of food products. This chapter is a comprehensive overview of the applications of foodomics-related technologies, namely genomics, metabolomics, and proteomics, to the authentication of seafood products.
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