Foodomics was defined in 2009 as "a discipline that studies the Food and Nutrition domains through the application and integration of advanced -omics technologies to improve consumer's well-being, health, and knowledge". Foodomics requires the combination of food chemistry, biological sciences, and data analysis. The study of foodomics became under the spotlight after it was introduced in the first international conference in 2009 at Cesena, Italy. Many experts in the field of omics and nutrition were invited to this event in order to find the new approach and possibility in the area of food science and technology. However, research and development of foodomics today are still limited due to high throughput analysis required. The American Chemical Society journal called Analytical Chemistry dedicated its cover to foodomics in December 2012. Foodomics involves four main areas of omics: Genomics, which involves investigation of genome and its pattern. Transcriptomics, which explores a set of gene and identifies the difference among various conditions, organisms, and circumstance, by using several techniques including microarray analysis; Proteomics, studies every kind of proteins that is a product of the genes. It covers how protein functions in a particular place, structures, interactions with other proteins, etc.; Metabolomics, includes chemical diversity in the cells and how it affects cell behavior; Advantages of foodomics Foodomics greatly helps the scientists in an area of food science and nutrition to gain a better access to data, which is used to analyze the effects of food on human health, etc. It is believed to be another step towards better understanding of development and application of technology and food. Moreover, the study of foodomics leads to other omics sub-disciplines, including nutrigenomics which is the integration of the study of nutrition, gene and omics. Colon cancer Foodomics approach is used to analyze and establish the links between several substances presented in rosemary and the ability to cure colon cancer cells. There are thousands of chemical compounds in rosemary, but the ones that are able to help cure such disease are Carnosic acid (CA) and Carnosol (CS), which can be obtained by extracting rosemary via SFE. They have the potential to fight against and reduce the proliferation of human HT-29 colon cancer cells. The experiment done by inserting rosemary extracts to the mice and collecting RNA and metabolites from each controlled and treated individual indicated that there is a correlation between the compounds used and the percentage of