Current State-of-the-Art Spectroscopic and Chromatographic Techniques Utilized in Food Authenticity and Food Traceability

Dear Colleagues,

The globalization of the markets has made today's consumer more attentive and informed than in the past, as has the continuous development of rapid and precise techniques to support purchases. In fact, today's consumer is more aware and expects both a high level of product quality and a high level of food safety.

The products most prone to fraud are seafood, honey, wine and cheese.

Given the complexity of food supply chains, food fraud is often a very difficult problem to detect given the many steps that pass between the start and the end of the production of a food. Consequently, the verification of traceability and authenticity are increasingly important parameters because these can be difficult to verify quickly and directly in situ.

To ensure food safety and traceability, it is necessary to expand the use of technologies to protect the interests of consumers and producers. Spectroscopic techniques and high-resolution chromatographic techniques can be used to create a database of characteristic food fingerprint profiles in order to verify the authenticity and origin of products, enabling analyzes to be conducted that ensure reliable and accurate performance.

This Special Issue will focus on the development of new methods in food traceability and authenticity.

Dr. Giovanna Esposito
Dr. Marzia Pezzolato
Guest Editors

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• food frauds
• NIR spectroscopy
• Raman spectroscopy
• LC/MS-MS
• isotope ratio
• fishery products
• meat products
• vegetable