Table of Contents

History of Food Traceability. Actuality on Food Traceability. Traceability in French and European law. Emerging Trends in Traceability Techniques in Food Systems. Chemical and Biological ‘Barcodes’ or Markers in Food Traceability-a Case Study on Wines. Traceability and Authentication of Organic Foodstuffs. Geographical Origin Traceability of Foodstuffs Using a Molecular Technique PCR-DGGE. Capillary Electrophoresis-Single Strand Conformation Polymorphism (CE-SSCP) as a Tool for Water Traceability. Next Generation Sequencing in Food Authenticity and Safety. Detection of Biomolecules Using Surface Plasmon Resonance (SPR) Technology for Food Quality and Traceability. Advances in Authentication Methods for Seafood Species Identification in Food Products. Food Traceability and Authenticity Based on Volatile Compound Analysis. Analytical Tools in Authenticity and Traceability of Olive Oil. Analytic Aspects of Mycotoxin traceability. Authentication of Farmed Animal Diet. Authentication and Traceability of Agricultural and Food Products Using Vibrational Spectroscopy. Biocaptors and barcodes: new devices for the traceability and authenticity.

About the Author

Didier Montet is employed on the Food Safety Team at CIRAD, France.

Ramesh C. Ray is employed at ICAR - Central Tuber Crops Research Institute, India.