REVIEW article
Front. Nutr.
Sec. Nutrition and Food Science Technology
This article is part of the Research TopicIncorporating Non-Thermal Technologies to Enhance Food Fortification Strategies: Current Trends and Future Directions in Personalized NutritionView all 5 articles
Integrated Omics Approaches with Non-Thermal Food Fortification: Pathways to Personalized Nutrition Solutions
Provisionally accepted
- Qassim University, Al-Melida, Saudi Arabia
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The integration of multi-omics technologies with non-thermal food processing represents a paradigm shift from population-based to precision nutrition interventions. This review synthesizes current advances in genomics, transcriptomics, proteomics, metabolomics, and microbiomics alongside emerging non-thermal technologies, including high-pressure processing, pulsed electric fields, cold plasma, ultrasound, and supercritical fluid extraction, to enable the development of personalized fortified foods. Non-thermal processing offers distinct advantages by preserving heat-sensitive nutrients, enhancing bioavailability through matrix modification, and supporting innovative encapsulation systems that overcome limitations of conventional thermal methods. Multi-omics approaches provide insights into genetic polymorphisms, metabolic phenotypes, and microbiome profiles that influence nutrient metabolism, thereby informing targeted fortification strategies for individuals and subpopulations. We examine nutrient-gene interactions, the impact of non-thermal processing on food matrices and fortificant stability, and the integration of complex omics datasets through systems biology. Key challenges include industrial scalability, harmonization of omics data interpretation, regulatory frameworks for personalized products, equitable access, and genetic data privacy. Emerging opportunities involve artificial intelligence for predictive modeling, biosensor-based monitoring, blockchain-enabled traceability, and convergence with precision medicine. This review provides a comprehensive framework to guide researchers, food technologists, healthcare professionals, and policymakers in advancing omics-guided, non-thermally processed fortified foods as innovative strategies for addressing malnutrition, preventing chronic disease, and promoting optimized health across diverse populations.
Keywords: bioavailability, Food Fortification, Metabolomics, microbiome, multi-omics, Non-thermal processing, Nutrigenomics, personalized nutrition
Received: 30 Dec 2025; Accepted: 16 Feb 2026.
Copyright: © 2026 Alsanie. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Saleh A. Alsanie
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