Food Authentication and Traceability

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.

• 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

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

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