Foodomics is a discipline that studies the food and nutrition domains through the application of advanced omics technologies to improve consumer’s wellbeing, health, and knowledge.

Superb opportunity to acquire a far more detailed and comprehensive molecular picture of food.

  • Food component analysis

  • Food quality/authenticity detection

  • Food safety

  • Food consumption monitoring

The current research interest of TrAMS group is focused on the development of cutting-edge methodologies and workflows for food authenticity assessment, based on the HRMS analysis of the molecular “fingerprint” of foodstuff using HRMS techniques (LC-ESI- and GC-APCI- QTOFMS, MALDI-TOFMS).

The developed methodologies have been implemented in the study of many different food commodities, emphasizing in National Priority food products such as olive oil, honey and wineDuring the last years, several studies have been put into action by TrAMS group related to different aspects of food authenticity evaluation.

  • Olive products and olive oil

Mediterranean diet revolves around olive oil and olive products. The unique bioactive content ofolive oil classify it as a very nutritious and healthy food to consume.

TrAMS group research about olive oil mainly focuses on the determination of olive oil’s bioactive profile and how it can be used in order to evaluate olive oil’s authenticity. For more information about our studies about olive oil and olive products you can access our brand new website

Geographical origin discrimination of EVOOs

Sensory profile evaluation

  • Honey

Honey is among the most popular natural food product with enormous health benefits. Honey has been known to humans since 9000 BC and its advantages have been valued since ages. Due to its high quality and value, honey is often adulterated, mainly with sugars or honey of lower commercial and/or nutritional value, resulting in not authentic products.

Since 2017, a thorough and comprehensive on-going research is realized by our group including the analysis of honey samples of different botanical origin that have been produced in various regions of Greece. You can read more about honey authenticity studies of TrAMS group in

Discrimination of honey according to geographical origin

Discrimination of honey according to botanical origin

  • Wine

Wine is the alcoholic beverage produced by grapes. It is one of the oldest beverages known to humans, thus the wine industry is one of the oldest and profitable industries in the world. Due to wine’s economical value, food fraud incidents have taken place in the past years. Using the methods developed in our laboratory and cutting edge chemometric tools, our lab has built accurate prediction models that can discriminate wines of different vintage year, different grape variety and different geographical origin. More information about wine studies of our group you find on

Discrimination of wines according to variety of grapes

Discrimination of wines according to  vintage year

  • Milk and dairy products

Dairy products authenticity studies have been found on the frontline of scientific research. Milk, cheese, and other dairy products such as yogurt are consumed worldwide and are of high commercial importance for the food industry and therefore for the economy. A great number of dairy products have been declared as PDO/PGI products. These products are manufactured from specific types of milk under particularly stringent conditions in order to meet the criteria required for their authenticity and secure their name. Through our research, we are capable to evaluate the dairy products conformity to specifications and established regulations based on nutritional, contaminant/toxical and safety parameters in order to assure their uniqueness More information about TrAMS group research concerning the authenticity of milk and dairy products you can find by accessing

  • Plants and Herbs

Plants and herbs play a significant role in Mediterranean Diet. Beside their unique flavor, their bioactive content also establish them as very important and nutritious products. Through our research, we achieved chemical characterization and authentication of pelargonium sidoeides root, as well as, of Crocus Sativus (Saffron), by using LC-qTOF-MS and advcanced chemometric tools. More information about our studies on plants and herbs you can find by accessing

Total chemical content of pelargonium sidoeides root

Discrimination of Red Saffron based on Trims

  • Fruit Juices

Juice is a beverage made from the extraction or pressing of the natural liquid contained in fruit and vegetable tissues. Juices are a great source of vitamins and polyphenols. In TrAMS group the main objective of our research concerning fruit juices is to explore the feasibility of targeted and untargeted HRMS analysis, combined with chemometrics, in the discrimination of authentic and adulterated fruit juices and in the detection of fruit juice adulteration. More information about fruit juices analysis you can find by accessing

Pomegranate juice adulteration was traced down to 1%

Food Safety – the value that ultimately determines our health and wellness

Food Safety is a very important aspect of food analysis, as it is crucial for the health being of consumers as well as, for the economy. Our laboratory has more than 15 years of experience in the assessment of food safety, by performing a wide range of analyses in many food matrices, determing hundreds of different chemical contaminants. Some of them are presented below.

Multi-residue trace analysis for the determination of contaminants in food

  • Veterinary drugs and pharmaceutical determination via LC-MS/MS
  • Mycotoxin determination via LC-MS/MS
  • Determination of additives (conservatives, colorants and sweeteners via LC-MS/MS)
  • Pesticides analysis in food and drinking water via LC-QTOF-MS, GC-APCI-QTOF-MS, GC/MS-MS
  • Heavy metal analysis via ETAAS

The possible presence of veterinary drug residues and other contaminants in food products is one of the key issues for food safety which arouses great public concern.

For more information about Food Safety assessment visit our new Foodomics site FoodTrAMS