Proteomics: present and future in food science and technology

Post-genomic tools and technologies have dramatically changed the experimental approaches by which complex biological systems can be characterized. The technique of proteome analysis using two-dimensional polyacrylamicle gel electrophoresis (2D-PAGE) and mass spectrometry has the power to monitor global changes that occur in the protein complement of tissues and subcellular compartments. A new challenge for proteomics has recently been recognized in the differentiation of food proteomes. This report focuses on the present knowledge and future potential application of proteomics in food science and technology.