Food Authentication - Management, Analysis And Regulation

This book addresses an issue of vital importance to all consumers as well as the global scientific and regulatory communities. In an increasingly globalised supply chain, food authentication is a central and growing component in food safety and quality assurance. The book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques and learn how we can control the quality of the food we consume.

Chapters will focus on the novel techniques that have emerged in recent years, including: adulteration, multi-contaminant screening methods, organic food discrimination, consumer perception and authentic food market and analysis. As authentic food products have a higher market value, a book in this subject will be a welcome resource for food manufacturers.

Constantinos A. Georgiou, Agricultural University of Athens, Greece

Georgios P. Danezis, Agricultural University of Athens, Greece