The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques.
Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at the development of efficient traceability systems and their application in practice to such areas as animal feed and fish processing.
Food Authenticity and Traceability is an essential reference for all those concerned with food safety and quality.
- Outlines methods and issues in food authentication and traceability
- Deals with analytical techniques applied to food authentication, with chapters on established and developing technologies, chemometrics and data handling
- Explores how techniques are applied in particular sectors and reviews recent developments in traceability systems for differing food products
Industrialists and researchers involved in all areas of food processing, authentication and traceablility; Food science students and academics
- No. of pages:
- © Woodhead Publishing 2003
- 22nd October 2003
- Woodhead Publishing
- eBook ISBN:
- Hardcover ISBN:
…provides a wealth of information suitable for a very broad range of readers., Food Australia
It is both interesting and informative, containing a very comprehensive overview of relevant scientific and management techniques., Food Australia
…a collection of detailed reviews covering the application of current and new technologies with respect to food traceablility and authentication. …will be apreciated by industrialists and researchers involved in all areas of food processing, authentication and traceablility. It is also highly recommended to food science students and academics that utilise any of the analytical techniques discussed., Carbohydrate Polymers
Dr Michele Lees is Director of Collaborative Research at Eurofins Scientific Laboratories, internationally known for its work on food analysis and authentication.