Food science has greatly developed over the last few years. This has led to increased attention towards the origin and quality of raw materials, as well as their derived food products. The continuous advance in molecular biology has allowed the implementation of efficient and universal omics tools to unequivocally identify the origin of food items and their traceability. This Book presents research papers in the fields of omics and multi-omics for food science applications. This Book approaches aspects such as food safety and food quality, as well as new technologies including metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomics. Obtaining and discussing new information is an important step toward continuous research in the area of food science.