Chemometrics and Authenticity of Foods of Plant Origin  book cover
1st Edition

Chemometrics and Authenticity of Foods of Plant Origin

  • Available for pre-order. Item will ship after December 22, 2022
ISBN 9781032199450
December 22, 2022 Forthcoming by CRC Press
352 Pages 12 Color & 31 B/W Illustrations

FREE Standard Shipping
USD $200.00

Prices & shipping based on shipping country


Book Description

One of the challenges facing the world is feeding the ever-increasing population. With food security being a growing 21st-century problem, there is a critical need for coordinated international systems to prevent and mitigate food fraud in global food supply chains. Food fraud, mainly financially motivated, has significant consequences through unfair competition, major damage to markets and organizations, loss of consumer confidence and raises food safety issues.

A shift towards a more plant-based diet can be endorsed to promote sustainability, but also to improve public health, and minimize animal suffering. The aim of Chemometrics and Authenticity of Foods of Plant Origin is to deal with issues related with authenticity and chemometrics of the most important food products of plant origin such as cereals, nuts, legumes, table olives and olive oil, coffee, tea, fruits and vegetables, fruit juices, spices, mushrooms, beers and wines, as well as honey, using the more state of the art analytical techniques and instrumentation coupled with available chemometric tools.

After providing the key concepts in the field of chemometrics and food adulteration and authenticity, the book the presents the basic methods of exploratory analysis and classification of data in the context of food authenticity through chemometrics. A number of chapters follow that cover specific plant-based food types. The book includes a chapter that addresses the need for international regulations and legislation that may contribute effectively, safely, and sustainably to facing this challenge by conduction of best practices in food production methods and testing across all stages of the food industry.

Table of Contents

1. Introduction in Chemometrics and Authenticity of Foods of Plant Origin.

2. Authenticity and Chemometrics Basics.

3. Authenticity and Chemometrics of Olive Oil.

4. Authenticity and Chemometrics of Olives.

5. Authenticity and Chemometrics of Coffee and Tea.

6. Authenticity and Chemometrics of Fruits and Vegetables.

7. Authenticity and Chemometrics of Fruit Juices.

8. Authenticity and Chemometrics of Cereals and Grains and their Derived Products.

9. Authenticity and Chemometrics of Honey.

10. Authenticity and Chemometrics of Spices/Herbs/Seasonings

11. Authenticity and Chemometrics of Legumes

12. Authenticity and Chemometrics in Mushrooms.

13. Authenticity and Chemometrics of Nuts.

14. Authenticity and Chemometrics of Wine and Beer.

15. Legislation and Food Authenticity.

16. Conclusions.



View More



Dr. Theodoros Varzakas owns a Bachelor (Honours) in Microbiology and Biochemistry (1992), and a Ph.D. in Food Biotechnology and an MBA in Food from Reading University, UK (1998). He has also worked as a postdoctoral research staff at the same university. He has worked in large pharmaceutical and multinational food companies in Greece for 5 years and has also got at least 14 years experience in the public sector. Since 2005 he serves as Assistant and Associate Professor in the Department of Food Technology, Technological Educational Institute of Peloponnese (ex Kalamata), Greece specializing in issues of food technology, food processing, food quality and safety. Reviewer in many international journals such as (International Journal of Food Science & Technology, Journal of Food Engineering, Waste Management, Critical Reviews in Food Science and Nutrition, Italian Journal of Food Science, Journal of Food Processing and Preservation, Journal of Culinary Science and Technology, Journal of Agricultural and Food Chemistry, Journal of Food Quality, Food Chemistry, J. Food Science). Has written more than 90 research papers and reviews and has presented more than 90 papers and posters in national and international conferences. He has written two books in Greek, one on genetically modified food and another one on Quality control in food. He has edited a book on sweeteners which has been published in 2012 by CRC and another book on biosensors published by CRC in 2013.

Dr. Maria Tarapoulouzi comes from Cyprus. She has a BSc in Chemistry (2009), and an MSc in Environmental Engineering (2013) from the University of Cyprus, as well as a PGDp in Toxicology (2010) from the University of Birmingham, UK. In 2020, she gained her Ph.D. in Chemistry from the University of Cyprus focusing on spectroscopic characterization and authenticity of Cypriot traditional cheese Halloumi in combination with chemometrics. She is currently a Post-Doc Researcher at the University of Cyprus and chemometrics specialist. Dr. Tarapoulouzi is a teaching collaborator at the European University of Cyprus since 2018, for the courses “General and Inorganic Chemistry” and “Toxicology and Forensics”, and she supervised 7 undergraduate dissertations. Between 2011 and 2017, she was working at the State General Laboratory of Cyprus where she was responsible for food analyses and food safety. She has presented her research with poster or oral presentations in 15 international conferences.

Dr. Sofia Agriopoulou owns a Bachelor in Agriculture from Aristotle University of Thessaloniki, Greece (1992) and a Μaster in Plant Production from Agricultural University of Athens, Greece (2000). She gained her Ph.D. in Food Science from University of Patras, Greece (2015). She has done Postdoc research in Chemometrics in University Aix Marseille, France (2020). Dr Agriopoulou is Lecturer with specialty Postharvest Physiology-Storage of Agricultural Products, in the Department of Food Science and Technology, University of the Peloponnese, Greece, for courses “Food Toxicology” “Postharvest Physiology” and “Food Packaging”. She has written 16 research papers and reviews and her research has been presented at 33 international and national conferences. She has also written 3 chapters in books. She is reviewer in 38 scientific journals, including in Food Chemistry, Food Control, Toxins, Foods, Mycotoxin Research, Sustainability, Molecules, and Coatings. She has participate in 2 international and 3 national research programs.