Food glycomics in food science: recent advances and future perspectives

Carbohydrate (glycan) is one of the basic nutritional and structural components of foods, and of great significance to food production, quality, and safety. In recent years, glycomics showed increasing potential in food science. There is a necessity for reviewing and refining the concept and research system of food glycomics and glycome to promote their development in food science. In this article, research studies from 2019 to 2021 involving glycomic and food sources have been reviewed to yield a concise but critical overview of current state of the art, future challenges, and trends of food glycomics in food science. This review would provide new insights into food glycomics.