Nowadays, boundaries among the different research disciplines are becoming diffuse giving rise to impressive possibilities in the emerging interdisciplinary areas. In food science and nutrition, this trend has given rise to the development of new methodologies in which advanced analytical methodologies, mainly “omics” and bioinformatics-frequently together with in vitro, in vivo, and/or clinical assays-are applied to investigate topics considered unapproachable few years ago. As a result, researchers in food science and nutrition are being pushed to move from classical methodologies to more advanced strategies usually borrowing methods well established in medical, pharmacological, and/or biotechnological research.