proteomics
One of the family of so-called 'omics methods: an approach to the study of proteins whereby the entire complement of proteins in a given sample (of tissue, cells or a biological fluid such as blood) is analysed simultaneously.
Proteomics is the study of all the proteins present in a food, an organism, or a biological sample, including how these proteins are structured, how much of them are produced, and how they change under different conditions. Because proteins carry out most biological functions, proteomics helps scientists understand what is actually happening at the molecular level in food and living organisms.
EFSA uses proteomics as a supporting tool in its work to better assess food safety risks. It can help compare proteins in genetically modified plants with those in conventional plants, identify unexpected or newly expressed proteins, and support the assessment of potential allergenicity or toxicity. Proteomics is also useful for studying how food processing affects proteins and for investigating biological responses to chemicals or contaminants. By integrating proteomics with other data (such as genomics and toxicology), EFSA improves the depth and reliability of its scientific risk assessments while reducing uncertainty.