DNA Techniques to Verify Food Authenticity: Applications in Food Fraud, Hardcover

Describing the science behind DNA as a target analyte, its extraction, amplification, detection and quantitation as applied to the detection of food fraud and food crime, this book covers this topical and growing area post the horsemeat scandal. Worldwide authorities in the area have been bought together to provide comprehensive coverage of all issues ranging from sampling of DNA through to emerging techniques such as next generation sequencing. It will appeal to a two-fold market - food-testing laboratories worldwide and food policy professionals and regulatory organisations who use these techniques to back up legislation.

The editors possess unrivalled expertise and are keen to describe and foster advances in the key area of DNA techniques applied to food authenticity. Dr Lucy Foster is an experienced food scientist, and head of food research including authenticity research at Defra, for many years commissioning studies of global reach. Dr Malcolm Burns is an internationally recognised molecular biologist and expert in DNA quantitation. Dr Michael Walker was a founder board member of the Food Standards Agency, a subject matter expert to the Elliott Review, is Head of the Office of the Government Chemist, and, with a thriving consulting practice, is an experienced expert witness.