FoodProfiling

Analytische Werkzeuge zur experimentellen Überprüfung der Herkunft und Identität von Lebensmitteln - FoodProfiling, TP 4

01/10/2016 to 30/09/2019

Product and process qualities of food can be strongly influenced by attributes such as the geographical origin, cultivation conditions and the biological identity (species, varieties) of the raw material. Therefore these parameters become increasingly relevant for the consumers and the food industry why this relationship is also demonstrated by the price. As a consequence, manipulations cannot be excluded. The food chain traceability is usually managed on the basis of documents and is not supported by experimental data. Documents can be manipulated rather easily. Thus document based traceability is not safe as shown by some cases in the past.
By establishing system-wide guidelines for an experimental proof of the mentioned attributes based on the applications of non-targeted high resolution molecular finger printing strategies including Genomics, Proteomics, Metabolomics and Isotopolomics the traceability is going to become a safer basis. Differences in the collected profiles can be used to develop fast and simple methods for routine analysis.