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Food and Nutrition Initiative


The central role of food proteins in nutritional science is indisputable, the well known affirmation that ‘we are what we eat’ and that food can be our medicine is not just philosophy but a sustainable strategy to effectively tackle the large increase on non-communicable diseases (NCDs). In fact, it is clear that food, after ingestion, is transformed releasing proteins that our body uses in a complex direct relationship with the microbiota. Investigating the proteome of a given food provides the fundamental knowledge to understand this transformation process. Furthermore, every nutritional functional process involves a huge number of proteins that are expressed at different levels, from cell to whole organism. Moreover, the global composition of diet, from microbiome to nutrient, including life style, can affect every step from gene expression to protein synthesis until degradation, leading to profound modulation of metabolic functions. Proteomics can help the development of a novel sustainable personalized medicine through nutritional intervention. These studies will play an important role in solving major nutrition problems in humans and animals, including obesity, metabolic and cardiovascular disease, cancer, ageing, allergy and fetal health and development. Profiling food, microbiome, and biomarkers of nutritional status from a proteomics point of view will potentially lead to a new pillar of personalized medicine. This includes a special focus on food safety, security and quality issues, providing new insights and technologies to grant safety, from microbiome and consortia, detection of animal species in the food, identification of food allergens to food authenticity.

Current lines of work:

  • New strategies in detection of food-borne pathogens
  • New strategies in detection of food allergens
  • New strategies in detection of resulting of food processing (including undesirable products)
  • Gut microbiome and nutrition
  • Digestomics
  • Improve (food) risk assessment


Foodomics - Novel insights in food and nutrition domains. Ferranti P, Roncada P, Scaloni A. J Proteomics. 2016 Sep 16;147:1-2. doi: 10.1016/j.jprot.2016.07.016
Proteomics in food: Quality, safety, microbes, and allergens. Piras C, Roncada P, Rodrigues PM, Bonizzi L, Soggiu A.Proteomics. 2016 Mar;16(5):799-815. doi: 10.1002/pmic.20150036 

Links to other HPP groups:


Past events: 

Future meetings and activities:

  • Dissemination in FAAM European Congress in Rome, October
  • Dissemination in IMEKO FOODS- metrology promoting objective and measurable Food Quality and Safety, Benevento, IT, October 2016
  • Organization of a session in Dublin 2017 EuPA /HUPO- Food and nutrition proteomics: focus on microbiota (interaction with Daniel Figeys- cHPP)


Paola Roncada, Chair | University “ Magna Græcia” of Catanzaro Department of Health Sciences, Catanzaro, Italy

For more information or participation opportunities please contact office(at)hupo.org.

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