The combination of proteomics and lipidomics has revolutionized food composition analysis in recent years by providing precise instruments for the detection, characterization, and verification of food biomolecules. This chapter offers a comprehensive summary of the most recent analytical developments and methods used to investigate proteins and lipids in diverse food matrices. Proteomics makes it easier to detect allergens, develope functional food, and verify species. Lipidomics makes it possible to profile complex lipid species, contributing to the evaluation of nutritional value, authenticity, and oxidative stability. Various analytical techniques, including chromatography, advanced mass spectrometry, and sample preparation methods, are examined for their roles in proteomics and lipidomics analysis. The chapter further highlights the significance of these methods in food science, such as nutrition, allergen detection, and quality control. The findings demonstrate how well omics-based approaches can identify bioactive peptides, capture processing-induced molecular alterations, and differentiate food origins. The need for research and educational implications, including curriculum integration and funding priorities, are also discussed to advance the area of foodomics. New developments like portable omics systems and AI-driven data interpretation indicate that real-time, precision-based food quality inspection will become widespread in the future. The chapter also emphasizes the regulatory significance of these technologies in ensuring accuracy of labelling, food safety, and traceability, along with the collaborative efforts among nutritionists, bioinformaticians, and food chemists.