Green foodomics. Towards a cleaner scientific discipline

In the present review, we have tried to highlight foodomics' goals with regards to green chemistry principles providing an update (from mid-2013 up to 2017) on the novelties and new approaches that can be employed to make foodomics greener. Although Foodomics covers different fields of research included in food science approached using advanced -omics technologies and associated to sustainability, in the present work only those directly related to green analytical chemistry (GAC) and novel foods development are discussed. Aspects treated in the present work deal with new trends in production of functional food ingredients (through the use of alternative solvents and design of biorefinery processes) and with green alternatives mainly for metabolomics and proteomics. Moreover, different methodologies to quantify the greenness of the processes are presented.