Gerard Downey is a member of the Food Chemistry and Technology Department at the Ashtown Food Research Centre of Teagasc, Ireland’s Agriculture and Food Development Agency. He also holds the post of Adjunct Full Professor in the School of Agriculture, Food and Veterinary Science at University College Dublin, is a Fellow of the International Union of Pure and Applied Chemistry (IUPAC) and the holder of the 2006 Tomas Hirschfeld Award for Outstanding Achievements in Near Infrared Spectroscopy. He has been active in the application of vibrational spectroscopy to food authenticity and adulteration studies for over 20 years and has participated in many EU-funded projects on this topic.

• 1. IntroductionPart One. Advances in Methods for Food Authenticity Testing2. Advances in DNA Fingerprinting for Food Authenticity Testing3. Advances in Ultraviolet and Visible Light Spectroscopy for Food Authenticity Testing4. Advances in Infrared Spectroscopy for Food Authenticity Testing5. Advances in Fluorescence Emission Spectroscopy for Food Authenticity Testing6. Advances in Nuclear Magnetic Resonance Spectroscopy for Food Authenticity Testing7. Advances in Mass Spectrometry for Food Authenticity Testing: An Omics Perspective8. Advances in Electronic Noses and Tongues for Food Authenticity Testing9. Advances in Isotopic Analysis for Food Authenticity Testing10. Advances in Chromatographic Techniques for Food Authenticity Testing11. Advances in Polymerase Chain Reaction Technologies for Food Authenticity Testing12. Advances in Differential Scanning Calorimetry for Food Authenticity TestingPart Two. Advances in Authenticity Testing13. Advances in Authenticity Testing of Geographical Origin of Food Products14. Advances in Authenticity Testing for Meat Speciation15. Advances in Authenticity Testing for Fish Speciation16. Authentication of Cereals and Cereal ProductsPart Three. Advances in Authenticity Testing for Food Adulteration17. Advances in Testing for Adulteration and Authenticity of Dairy Products18. Advances in the Identification of Adulterated Cereals and Cereal Products19. Advances in the Identification of Adulterated Vegetable Oils20. Advances in the Identification of Genetically Modified Foods21. Advances in the Detection of the Adulteration of Alcoholic Beverages Including Unrecorded Alcohol22. Advances in Adulteration and Authenticity Testing of Herbs and Spices23. Tradition Meets High Tech for Authenticity Testing of Fruit Juices24. Advances in Testing for Adulteration of Food Supplements25. Chemometrics for Food Authenticity Applications26. Advances in Testing for Adulteration in Honey

Gerard Downey is a member of the Food Chemistry and Technology Department at the Ashtown Food Research Centre of Teagasc, Ireland’s Agriculture and Food Development Agency. He also holds the post of Adjunct Full Professor in the School of Agriculture, Food and Veterinary Science at University College Dublin, is a Fellow of the International Union of Pure and Applied Chemistry (IUPAC) and the holder of the 2006 Tomas Hirschfeld Award for Outstanding Achievements in Near Infrared Spectroscopy. He has been active in the application of vibrational spectroscopy to food authenticity and adulteration studies for over 20 years and has participated in many EU-funded projects on this topic.

• 1. IntroductionPart One. Advances in Methods for Food Authenticity Testing2. Advances in DNA Fingerprinting for Food Authenticity Testing3. Advances in Ultraviolet and Visible Light Spectroscopy for Food Authenticity Testing4. Advances in Infrared Spectroscopy for Food Authenticity Testing5. Advances in Fluorescence Emission Spectroscopy for Food Authenticity Testing6. Advances in Nuclear Magnetic Resonance Spectroscopy for Food Authenticity Testing7. Advances in Mass Spectrometry for Food Authenticity Testing: An Omics Perspective8. Advances in Electronic Noses and Tongues for Food Authenticity Testing9. Advances in Isotopic Analysis for Food Authenticity Testing10. Advances in Chromatographic Techniques for Food Authenticity Testing11. Advances in Polymerase Chain Reaction Technologies for Food Authenticity Testing12. Advances in Differential Scanning Calorimetry for Food Authenticity TestingPart Two. Advances in Authenticity Testing13. Advances in Authenticity Testing of Geographical Origin of Food Products14. Advances in Authenticity Testing for Meat Speciation15. Advances in Authenticity Testing for Fish Speciation16. Authentication of Cereals and Cereal ProductsPart Three. Advances in Authenticity Testing for Food Adulteration17. Advances in Testing for Adulteration and Authenticity of Dairy Products18. Advances in the Identification of Adulterated Cereals and Cereal Products19. Advances in the Identification of Adulterated Vegetable Oils20. Advances in the Identification of Genetically Modified Foods21. Advances in the Detection of the Adulteration of Alcoholic Beverages Including Unrecorded Alcohol22. Advances in Adulteration and Authenticity Testing of Herbs and Spices23. Tradition Meets High Tech for Authenticity Testing of Fruit Juices24. Advances in Testing for Adulteration of Food Supplements25. Chemometrics for Food Authenticity Applications26. Advances in Testing for Adulteration in Honey