Food Authentication and Future Challenges
Ensuring Transparency in the Global Food Supply
- 1st Edition - March 1, 2027
- Latest edition
- Editors: Shahzad Zafar Iqbal, Ahmad Faizal Abdull Razis
- Language: English
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,… Read more
Description
Description
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.
Key features
Key features
- Functions as a reference manual for scientists, regulators, and industry experts
- Emphasizes advanced technologies (AI, CRISPR, IoT sensors) revolutionizing food safety
- Proposes effective strategies for reducing fraud in a progressively intricate global marketplace
Readership
Readership
Food scientists and technologists, researchers in analytical chemistry and biotechnology, quality control and assurance professionals in the food industry, supply chain and food safety managers regulatory authorities and government bodies (e.g., FDA, EFSA, USDA, Codex Alimentarius), policy makers and advisors involved in food regulation
Table of contents
Table of contents
1. Food Authentication
1.1. Basic concepts, definitions, key terms etc
1.2. History and essential issues of food fraud
1.3. Regulations and standards about food authentication
2. Identification methods of Food authentication
2.1. Chromatographic techniques
2.2. Chemometrics techniques
2.2. Spectroscopic techniques
2.3. Proteomics and Metabolomics
2.4. DNA based technique
2.5. Molecular techniques
2.6. Elemental and isotopic techniques
2.7. Rapid and sensor-based techniques
3. Food authentication issues
3.1. Seafood products
3.2. Meat and dairy products
3.3. Honey
3.4. Vegetable oil products
3.5. Herbs and Spices
3.6. Plant-based foods and organic foods
3.7. Genetically modified organisms in food
4. Innovating and emerging technologies in food authentication
4.1. AI and machine learning technologies, data analytics, in food fraud
4.2. Backchain for supply chain transparency
4.3. Next generation sequencing (NGS) and digital PCR as innovative genomic technologies and CRISPR techniques in Food authentication
5. Challenges and Solutions in Food Authentication
5.1. Food security and climate change impacts
5.2. Globalization vs Local Sourcing
5.3. Ethical concerns and consumers' perspectives about food authentication
5.4. Policies and enforcement issues
5.5. Climate change and its effect on the food supply chain
5.6. GMO and Genome-edited Crops
5.7. Conclusions
1.1. Basic concepts, definitions, key terms etc
1.2. History and essential issues of food fraud
1.3. Regulations and standards about food authentication
2. Identification methods of Food authentication
2.1. Chromatographic techniques
2.2. Chemometrics techniques
2.2. Spectroscopic techniques
2.3. Proteomics and Metabolomics
2.4. DNA based technique
2.5. Molecular techniques
2.6. Elemental and isotopic techniques
2.7. Rapid and sensor-based techniques
3. Food authentication issues
3.1. Seafood products
3.2. Meat and dairy products
3.3. Honey
3.4. Vegetable oil products
3.5. Herbs and Spices
3.6. Plant-based foods and organic foods
3.7. Genetically modified organisms in food
4. Innovating and emerging technologies in food authentication
4.1. AI and machine learning technologies, data analytics, in food fraud
4.2. Backchain for supply chain transparency
4.3. Next generation sequencing (NGS) and digital PCR as innovative genomic technologies and CRISPR techniques in Food authentication
5. Challenges and Solutions in Food Authentication
5.1. Food security and climate change impacts
5.2. Globalization vs Local Sourcing
5.3. Ethical concerns and consumers' perspectives about food authentication
5.4. Policies and enforcement issues
5.5. Climate change and its effect on the food supply chain
5.6. GMO and Genome-edited Crops
5.7. Conclusions
Product details
Product details
- Edition: 1
- Latest edition
- Published: March 1, 2027
- Language: English
About the editors
About the editors
SI
Shahzad Zafar Iqbal
Shahzad Zafar Iqbal is an assistant professor on tenure track in Department of Applied Chemistry and Biochemistry at Government College University in Pakistan. He started his career as a postdoctoral fellow at the Food Safety Research Center, Universiti Putra Malaysia, Malaysia. He has a PhD in chemistry and was a visiting research fellow at Cornell University. His research focuses on food safety and the assessment and detoxification of mycotoxins in food and food products. He has published several research papers and has won nine awards, including the Research Productivity Award 2014-15, awarded by Pakistan Council for Science and Technology.
Affiliations and expertise
Assistant Professor, Department of Applied Chemistry and Biochemistry, Faculty of Science and Technology, Government College University Faisalabad, PakistanAR
Ahmad Faizal Abdull Razis
Dr. Ahmad Faizal Abdull Razis is an Associate Professor in food safety toxicology at Universiti Putra Malaysia (UPM), known for his extensive research on food safety, toxicological mechanisms, and bioactive compounds. With a strong academic foundation in biomedical sciences, recombinant technology, and a PhD in food toxicology from the UK, his work spans areas such as foodborne contaminants, nanomedicine, phytochemicals, and microplastics. His current focus includes emerging contaminants like PFAS and AI-driven toxicological modeling, reflecting a forward-thinking approach to global food safety challenges.
Affiliations and expertise
Associate Professor, Food Safety Toxicology, Universiti Putra Malaysia, Malaysia