After having attended the module "Principles and methods of food authenticity", students will have a deeper understanding of the food authenticity issue in general.
In particular, they will be acquainted with what food authenticity is about; they will be able to orientate themselves within the European legislation regulating the determination of authenticity in some groups of foodstuffs (olive oils, wines, diary products, honey, cereals and cereal products, etc).
Students will also gain an in-depth insight into some of the most common validated methods that are currently used to determine the authenticity of foodstuffs.
Students will be also introduced to some of the most promising emerging techniques that are currently used in food authenticity, that is, PCR, Nitrogen Stable Isotope Analysis (NSIA), NMR, etc.
- Teacher: Francesca Melini