Novel Methodologies for Food Quality and Provenance Fingerprints Assessment

Abstract

The development of novel reliable methodologies that allow the control, assessment, and prediction of the characteristics of food products is a field under expansion nowadays, especially those that allow their characterization, classification, and authentication.

On the one side, the highly competitive global environment in food industry requires continuous innovation and a better sustainable usage of our natural resources in order to improve the high standards of food producers, leading to high value-added products. The linkage of new research ideas with food production provides a competitive advantage to food makers to fulfil the competitive market challenges.