FOOD ADULTERATION &AUTHENTICATION

📖 What Will You Learn From This Book?

This book takes the reader from understanding food adulteration to scientifically establishing food authenticity, with a practical focus on how modern food laboratories and the food industry can detect, investigate and prevent authenticity-related problems.

🔍 1. Understanding Food Adulteration

• What is food adulteration?

• Types of adulteration and food fraud

• Intentional vs. accidental adulteration

• Economic adulteration and substitution

• Common adulterants across major food categories

• Why adulteration occurs and how it affects consumers and businesses

🧬 2. Food Authentication — The Science Behind “Genuine”

• What makes a food product authentic?

• Identity, origin, composition and purity

• Authenticity vs. quality vs. safety

• Traceability and supply-chain integrity

• Establishing authenticity using analytical evidence

🧪 3. Analytical Techniques for Detection

🍯 4. Adulteration Across Food Categories

📊 5. How the Laboratory Establishes Evidence

⚠️ 6. Challenges in Food Authentication .......many more