FI Handbook on Food Authenticity Issues and Related Analytical Techniques
Food Fraud has been around a long time but following several highly mediatised incidents such as the milk and infant formula contaminated with melamine in 2008 and the horsemeat scandal in 2013, all authenticity issues have become big news. Regulators and customers now require food operators to keep abreast of any potential risks and to regularly assess their raw material and ingredient supply chains for vulnerability to food fraud. It is hoped that this FoodIntegrity Handbook will be a useful companion to help the food industry achieve this aim.
The Handbook has been written for food business operators and is primarily aimed at quality control managers working in food production and to those actors involved in the food supply chain. It may also be useful to young scientists, students and researchers with little prior knowledge of the area.
Written by nearly 50 experts in food authenticity, it is the result of European collaboration through the EU-funded FoodIntegrity project.
The book’s editors, Jean François Morin and Michèle Lees, are respectively the current and former Directors of Collaborative Research at Eurofins Analytics France, an analytical laboratory renowned for its pioneering research into Food Authenticity.
ISBN print version 978-2-9566303-0-2 ; ISBN electronic version 978-2-9566303-1-9 ;
https://doi.org/10.32741/fihb
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Please click on the following link to download the entire handbook: FOODINTEGRITY HANDBOOK [COMPLETE]
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01. Forewords & Introduction
Foreword by Mr. Van Goethem
Foreword by Professor C. Elliott
Pages: V-XVII
02. Milk & milk products
J. S. Amaral, I. Mafra, A. Pissard, J. A. Fernández Pierna, V. Baeten
Pages: 7 - 26
03. Eggs & egg products
M. Suman, D. Cavanna, M. Zerbini, D. Ricchetti, D. Sanfelici, E. Cavandoli, L. Mirone
Pages: 27 - 42
04. Honey
K. P. Raezke, E. Jamin, M. Lees
Pages: 43 - 60
05. Meat & meat products
E. Valli, M. Petracci, M. Pezzolato, E. Bozzetta
Pages: 61 - 86
06. Fish & seafood
E. Maestri, D. Imperiale, L. Parmigiani, N. Marmiroli
Pages: 87 - 100
07. Cereals & Rice
J.-F. Morin, M. Lees, P. Vermeulen, V. Baeten, E. Maestri, N. Marmiroli
Pages: 101 - 126
08. Nuts & Seeds
E. Maestri, D. Imperiale, N. Marmiroli
Pages: 127 - 136
09. Cocoa & Chocolate Products
M. Rektorisova, M. Tomaniova
Pages: 137 - 154
10. Sugars & Sweeteners
F. Thomas, D. Hammond
Pages: 155 - 172
11. Spices
P. Galvin-King, S. A. Haughey, C. T. Elliot
Pages: 173 - 192
12. Saffron
N. Moratalla-López, A. Zalacain, M. J. Bagur, M. R. Salinas, G. L. Alonso
Pages: 193 - 204
13. Wine & must
F. Camin, L. Bontempo, R. Larcher, M. S. Grando, P. Moreno Sanz, C. Fauhl-Hassek, J. Hajslova, K. Hurkova, L. Uttl, F. Thomas
Pages: 205 - 228
14. Spirit Drinks
I. Goodall, S. Harrison, R. Eccles, P. Cockburn, M. Tomaniova
Pages: 229 - 250
15. Fruit Juices
P. Rinke, E. Jamin
Pages: 251 - 272
16. Vinegar
R. M. Callejón, R. Ríos-Reina, M. L. Morales, A. M. Troncoso, F. Thomas, F. Camin
Pages: 273 - 294
17. Coffee
J.-F. Morin, E. Jamin, S. Guyader, F. Thomas
Pages: 295 - 314
18. Tea & Flavoured Tea
S. Heaney, T. Koidis, J.-F. Morin
Pages: 315 - 334
19. Olive Oil
D. L. García González, R. Aparicio, R. Aparicio-Ruiz
Pages: 315 - 358
20. Vegetable Oils
R. Aparicio, D. L. García González, R. Aparicio-Ruiz
Pages: 359 - 382
21. Food Flavourings
E. Jamin, F. Thomas
Pages: 383 - 390
22. Gelatine in Foods
H. H. Grundy
Pages: 391 - 402
23. Food Fraud Mitigation
J.-F. Morin, M. Lees, P. Rinke, P. Olsen, M. Svorken, S. Elde, P. B. Sørdahl
Pages: 403 - 426
24. FI Knowledge Base
J.-F. Morin
Pages: 427 - 430
25. Further Reading
J. Donarski
Pages: 431 - 434