Food Authenticity
The authenticity is an element of food and can be defined by the compliance of food to the referential genuine. The thought of authentic, outlined by something original, true, doubtless etc. applied to food, certifies that these products are from a certain origin in concordance with standards and force rules and with the inscriptions of the presentation label. The authenticity, as a vicinity of quality elements, should be sure and certified and every and each commodity should have a name followed by a collection of legal features to avoid any variety of confusions on the market.
- Food labelling
- New methods for authentication
- Chromatography in food authentication
- Enzymatic techniques
- Proteome and metabolome analyses
- Spectrophotometric techniques
Related Conference of Food Authenticity
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
Food Authenticity Conference Speakers
Recommended Sessions
- Applied Nutrition
- Dairy Technology
- Food Allergies and Intolerance
- Food Authenticity
- Food Borne Diseases and Prevention
- Food Contamination and Chemical Toxicology
- Food Frauds
- Food Hazards and HACCP
- Food Preservation and Quality Standard
- Food Safety and Packaging Technologies
- Food Safety in Retail Foods
- Food Safety Laws and Regulations
- Food Safety Operations in Food Processing, Handling and Distribution
- Food Safety Surveillance System
- Food Sustainability
- Food Traceability
- Foodomics Approaches in Food Safety
- Microbiological and Chemical Aspects of Food Safety
- New solutions for Identifying Emerging Risks
- Pediatric Nutrition
- Pest Management in Food Industry
- Risk Analysis and Management
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