Food Authentication and Future Challenges: Ensuring Transparency in the Global Food Supply explores the vital role of verifying food origin, content, and quality to prevent fraud, ensure safety, and meet regulatory standards. As globalization, climate change, and shifting consumer demands increase the complexity of food integrity, this book offers essential insights into current methods and emerging technologies for safeguarding our food supply. The book is divided into clear sections, covering foundational concepts, advanced identification techniques like chromatography, spectroscopy, DNA, and sensor-based methods, as well as specific challenges related to seafood, meat, honey, oils, herbs, and GMOs. It also highlights innovative solutions such as AI, machine learning, NGS, and CRISPR, and discusses key issues like climate impacts, ethical concerns, and policy enforcement. By combining scientific advances with future perspectives, this book provides a comprehensive resource for researchers, industry professionals, and policymakers committed to protecting food integrity in a rapidly changing world.Functions as a reference manual for scientists, regulators, and industry expertsEmphasizes advanced technologies (AI, CRISPR, IoT sensors) revolutionizing food safetyProposes effective strategies for reducing fraud in a progressively intricate global marketplace

This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins like mycotoxins, aromatic amines, heavy metals, pesticides, and polycyclic hydrocarbons. Recent developments and improvements in the detection of these contaminants are described. The third part deals with the authenticity and adulteration of food and food products, a topic which affects food trade on a national and international level.

This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins like mycotoxins, aromatic amines, heavy metals, pesticides, and polycyclic hydrocarbons. Recent developments and improvements in the detection of these contaminants are described. The third part deals with the authenticity and adulteration of food and food products, a topic which affects food trade on a national and international level.

Food Authentication and Future Challenges: Ensuring Transparency in the Global Food Supply explores the vital role of verifying food origin, content, and quality to prevent fraud, ensure safety, and meet regulatory standards. As globalization, climate change, and shifting consumer demands increase the complexity of food integrity, this book offers essential insights into current methods and emerging technologies for safeguarding our food supply. The book is divided into clear sections, covering foundational concepts, advanced identification techniques like chromatography, spectroscopy, DNA, and sensor-based methods, as well as specific challenges related to seafood, meat, honey, oils, herbs, and GMOs. It also highlights innovative solutions such as AI, machine learning, NGS, and CRISPR, and discusses key issues like climate impacts, ethical concerns, and policy enforcement. By combining scientific advances with future perspectives, this book provides a comprehensive resource for researchers, industry professionals, and policymakers committed to protecting food integrity in a rapidly changing world.Functions as a reference manual for scientists, regulators, and industry expertsEmphasizes advanced technologies (AI, CRISPR, IoT sensors) revolutionizing food safetyProposes effective strategies for reducing fraud in a progressively intricate global marketplace

This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins like mycotoxins, aromatic amines, heavy metals, pesticides, and polycyclic hydrocarbons. Recent developments and improvements in the detection of these contaminants are described. The third part deals with the authenticity and adulteration of food and food products, a topic which affects food trade on a national and international level.

This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins like mycotoxins, aromatic amines, heavy metals, pesticides, and polycyclic hydrocarbons. Recent developments and improvements in the detection of these contaminants are described. The third part deals with the authenticity and adulteration of food and food products, a topic which affects food trade on a national and international level.