Food Authentication and Traceability

Food Authentication and Traceability

1st Edition - November 19, 2020
This is the Latest Edition
  • Editor: Charis Galanakis
  • Paperback ISBN: 9780128211045
  • eBook ISBN: 9780128231975

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Description

Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass spectrometry, hyperspectral and chemical imaging, molecular and DNA-based techniques, chemometrics and data mining algorithms, high-throughput sequencing, and non-targeted fingerprinting approaches and proteomics.

Key Features

  • Includes information on blockchain for food traceability analysis
  • Discusses consumer preferences and perceptions regarding food traceability drivers and food fraud
  • Presents approaches of authentication for food of animal origin and omics-based technologies

Readership

Food safety professionals; regulators; risk assessors and risk managers; Food scientists, food technologists

Table of Contents

  • 1. Food authentication: Introduction, techniques and prospects
    2. Food Fraud
    3. Chromatographic methods
    4. Mass Spectrometry in Food Authenticity and Traceability
    5. Chemical Imaging in Food Authentication
    6. Non-targeted fingerprinting approaches
    7. DNA-based techniques
    8. Omics-based technologies for food authentication and traceability
    9. Proteomics for food authentication
    10. Future challenges on the use of blockchain for food traceability analysis
    11. Regulatory aspects
    12. Metabolomic approaches

Product details

  • No. of pages: 414
  • Language: English
  • Copyright: © Academic Press 2020
  • Published: November 19, 2020
  • Imprint: Academic Press
  • Paperback ISBN: 9780128211045
  • eBook ISBN: 9780128231975

About the Editor

Charis Galanakis

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

Affiliations and Expertise

Galanakis Laboratories, Chania, Greece