Author Description

The primary aim of this book is to provide a comprehensive understanding of food adulteration and toxicology, food safety standards for quality assurance, food bioterrorism, the adverse effects of food contact packaging materials, nanotechnology, and omics technologies in the detection of food adulteration. It delves into the adulteration of various food categories, such as cereals, pulses, oils, fats, fruits, vegetables, milk and milk-based products, meat and meat-based products, and nutraceuticals, while highlighting recent trends in detection methods. Additionally, the book sheds light on global trends in food authenticity, traceability, branding, consumer preferences, and the challenges faced in preventing and detecting food adulteration and food fraud. This book serves as an illuminating guide to the latest advancements in the detection of adulteration in foods and beverages, as well as the diverse range of raw materials used in their production. It is an invaluable resource for anyone with an interest in ensuring the safety and authenticity of food on a global scale. The comprehensive collection of insights into adulteration, detection methods, food science, food culture, and the rapid techniques employed to identify food adulterants places a strong emphasis on both classical and contemporary approaches to detecting food adulteration in a wide array of food categories, making this book unique. It covers cereals, legumes, fruits, vegetables, dairy products, fish, and meat, and highlights emerging trends and utilization of point-of-care devices, as well as cutting-edge omic technologies. Beyond the laboratory, it also explores global trends in food authenticity, traceability, branding, and consumer preferences. It also covers the strategic measures taken to prevent food fraud and addresses the multifaceted challenges faced in the ongoing battle against adulteration and food fraud. In essence, this book offers a holistic perspective on the cri