The explosion in the generation of information parallels the explosion of computational
resources. The use of computers to collect store and manipulate chemical information is at the
heart of chemoinformatics. These methodologies whose main target thus far has been the
pharmaceutical field are general and can be applied to other types of chemical data sets such
as those containing food chemicals. While the use of chemical information methodologies to
address food-related challenges is still in its infancy interest is growing and will continue
to do so as the methods prove useful particularly for providing practical solutions to food
industry challenges. Foodinformatics gives an overview of basic concepts applications tools
and perspectives of the emerging field of foodinformatics. The book is an important addition to
the literature and will be of interest of food chemists nutritionists informaticians and
scientists of related fields. About the Editors Karina Martínez-Mayorga Instituto de Química
UNAM Mexico City México and Torrey Pines Institute for Molecular Studies Port St. Lucie FL
USA José Luis Medina-Franco Instituto de Química UNAM México City México and Torrey Pines
Institute for Molecular Studies Port St. Lucie FL USA
