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Prepared by a team of specialists, this volume presents the latest molecular methods for determining the presence of constituents that make a food what it is claimed to be. By clarifying the theory and applications of DNA, peptide, and lipid technologies, the book presents information required to identify molecular markers whose presence defines the quality and provenance of meats, seafood, cheeses, oils, wines, cereal products and other foods. The text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

From the Preface:

Modern analytical techniques have made it possible in many cases (at least theoretically) to detect and objectively measure an “authentic” characteristic claimed to be a “quality” attribute. Most of the time, such measurement can be achieved by identifying and measuring organic molecules in the food or food product. In a word, we can use one or more molecules as markers for the alleged authenticity. The aim of this book is to present the most important cases, including major food commodities and major organic compounds in them, where organic molecules can be used as molecular markers for food authenticity. The book offers practical and background information on applying biomolecular and chemical techniques to determine the source and ingredients of food products, to help prevent fraud and thereby improve food safety by not exposing consumers to counterfeit products.