Application of Proteomics on Food Traceability Research
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (20 May 2020)
Special Issue Editor
Interests: food science; food processing; omic science; food quality; tracking and tracing; supply chain monitoring; detection of food deceit
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The main focus of food traceability is food safety; however, it also offers a guarantee of transparency on the origin and history of food products to consumers. This is made possible through formal identification of the responsibility of all subjects included in the supply chain to be informed about the origin of the raw materials, the manufacturing processes, the storage and the marketing phase. In this context, research must provide the tools to safeguard the integrity and functionality of the entire traceability system to contribute to the protection and safeguarding of foods as well as the enhancement of traditional products. The strategy is to develop experimental protocols that allow all quality attributes to be studied from the raw matter up to the finished product. In this sense, contributions to the traceability can be provided by food proteomics, a discipline that employs high resolution electrophoretic and chromatographic techniques coupled with mass spectrometry as well as immunological techniques and Raman spectroscopy for molecular structure modifications.
The power of these tools allows structural characterization of peptide and polypeptide components and determination of post-translational modifications during protein synthesis. Proteomic science also studies the formation of proteins’ supramolecular structures during the production of raw matter as well as their aggregation during processing. The broad range of proteomic strategies can effectively define the chemical, biochemical and physical changes that characterize the history of food products. The specific changes in protein composition permit molecular markers to be identified which, in turn, permit raw matter quality and process quality throughout the supply chain up to storage and marketing to be objectively traced.
Prof. Dr. Aldo Di Luccia
Guest Editor
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Keywords
- food traceability
- food authentication
- food processing indicators
- food seasoning indicators
- food safety
- molecular markers
- supramolecular aggregation
