New Analytical Approaches for Verifying the Origin of Food
- Paul Brereton, The Food and Environment Research Agency (FERA), UK
Part one introduces the concept of food origin and provides supporting information on labelling legislation and standards. Part two moves on to explore new approaches for verifying the geographical origin of food using geospatial models and verifying species and varietal components of the food we eat. Holistic methods of verification methods using vibrational spectroscopy and associated chemometrics are also discussed. Finally, part three highlights the applications of new analytical methods to verify the origin of particular food commodities: fish, honey and wine.
New analytical approaches for verifying the origin of food is a standard reference for professionals working in analytical laboratories testing food authenticity and for researchers, in the food industry, analytical laboratories and academia, working on the development of analytical methods for food authenticity.
Professionals working in analytical laboratories testing food authenticity; Researchers in the food industry and academia working on the development of analytical methods for food authenticity; Policy makers involved in food regulation
- Published: July 2013
- Imprint: Woodhead Publishing
- ISBN: 978-0-85709-274-8