"Modern Techniques For Food Authentication" by Professor Da-Wen Sun Published in 2008

‌The ability of tracing and authenticating a food product is a major concern to the food industry, as consumers increasingly demand reassurance of the origin and content of the foods they are eating. On the other hand, the rising requirements for foods to align with religious, health, taste or moral preferences necessitates food manufacturers to ensure that they can confirm the authenticity of components such as meats, fish and plant material. In the meantime, foods must comply with legislation and be free from contamination. For these reasons, the food industry has been pushing for modern techniques to confirm food product authenticity. In order to reflect these demands and market needs, a new 720-pages book by Professor Da-Wen Sun of UCD School of Agricultural, Food Science and Veterinary Medicine entitled “Modern Techniques for Food Authentication” has recently been published by Academic Press / Elsevier, a leading international renowned publisher.

“Protection of the rights of consumers, genuine food processors, and prevention of fraudulent or deceptive practices and the adulteration of food is an important and challenge facing the food industry. As a result, rapid scientific and technological advances in the determination of food authenticity have taken place in recent years, and this new title focuses on many of these novel techniques and offers expert insights into the most current techniques help identify the most appropriate authentication option based on specific situation., said Professor Sun, the editor of the book.

Consisting of 17 chapters, ‘Modern Techniques for Food Authentication’ provides a valuable, international resource on the latest developments in techniques available for food authentication, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophoresis and thermal methods. Therefore, this new publication will provide engineers and technologists working in research, development and operations in the food industry with critical and readily accessible information on the art and science of food authentication technology. It should also serve as an excellent, in-depth complement to more general books on food safety to undergraduate and postgraduate students and researchers in universities and research institutions.

The editor of the book Professor Sun is a world authority in food engineering research and education. He has published over 180 peer reviewed journal papers and more than 200 conference papers, and received numerous international awards in recognition of his significant contribution to food engineering worldwide and his outstanding leadership, including the CIGR Merit Award in 2000 and in 2006 respectively by the International Commission of Agricultural Engineering (CIGR), and the “Food Engineer of the Year 2004” award by the Institution of Mechanical Engineers (IMechE). He is the Editor-in-Chief of the international peer-reviewed journal “Food and Bioprocess Technology” published by Springer and also serves on the editorial boards of six international journals.‌

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