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Food Authenticity and Traceability
Woodhead Publishing Ltd, Oct 2003, Pages: 400
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 1 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 2 Relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine.
Part 3 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 will be an essential reference for all those concerned with food safety and quality.
...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
About the Editor
Dr Michele Lees is Director of Collaborative Research at Eurofins Scientific Laboratories, internationally known for its work on food analysis and authentication.
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