Food traceability and authenticity - syllabus

Introduction, the main ways of food adulteration (fraud) and methods of its detection, EU and national legislative background

Responsible bodies (official authorities, associations of producers, consumer organizations), consumer protection

Food labeling, fraudulent imitations of products and false declarations of geographic origin

Traceability - the aim, developing traceability and product recall systems across the supply chain, examples, geographic traceability

Methodology for food authentication, physical or chemical parameters, fingerprints, enzymatic techniques, PCR, isotopes, data evaluation (standards, databases, chemometrics )

Particular food authentication - fats and vegetable oil, milk and dairy products

Particular food authentication - fruit and vegetable products, fruit juices

Particular food authentication - fish, processed seafoods, meat and meat products

Particular food authentication - cereals, eggs and egg products

Particular food authentication - alcoholic beverages

Particular food authentication - tea, coffee, herbs and spices

Particular food authentication - honey, cocoa, chocolate

Particular food authentication - nutrition for particular propose, identifying genetically modified organisms and irradiated food, biofood

Current projects, research organizations, recent issues in food adulteration, practical examples for the evaluation of food authenticity according to provided data