FoodOmic technologies have provided various new approaches to better study and understand food microbiology; all of them have highlighted the interactions between bioinformatics, transcriptomics, metagenomics, and metabolomics in order to study the microbiological continuum in various environments, including food products and food manufacturing facilities.  The food industry may now feel over knee-deep with these omic communications, and may question their use related to food safety and quality issues. How can we apply them? What do they mean? Finally, are these omic-based analyses just tools like a novel pocketknife for microbiologist? The round table will address some basic questions and considerations and will offer pertinent debates around the following points: How to select the fit for purpose tool and avoid overrunning with a deluge of data and information? Stop using a steamroller to crack a nut and use the appropriate tool to go straight to result! What are the expected outcomes in order to improve microbial risk-benefit assessment and help the decision makers? But never forget that false positive rate, time to result, and handling time are the basic expectations in routine testing. How to control, define, and standardize these technologies to make sure they will benefit most food business operators and ensure a clearer understanding of the applications in food production and product development? How to stay up to date while these expected, disruptive technologies change laboratory facilities and analyst’s profiles? Is the food industry going to lose its soul by generating so many data sets? Are we going to create more issues for the food industry or contribute a better understanding on how to control and possibly fix these issues?