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Collaborative project: Analytical Tools for the Experimental Investigation of Food. Subproject 3 (FoodProfiling)
Project
Project code: 2816501114
Contract period: 01.10.2016
- 30.09.2019
Budget: 296,786 Euro
Purpose of research: Applied research
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.
Section overview
Subjects
- Food Chemistry
Funding programme
Excutive institution
Funding institution
Project management agencies
Associated projects: FoodProfiling
- Collaborative project: Analytical Tools for the Experimental Investigation of Food - subproject 11
- Collaborative project: Analytical Tools for the Experimental Investigation of Food. Subproject 9
- Collaborative project: Analytical Tools for the Experimental Investigation of Food. Subproject 6
- Collaborative project: Analytical Tools for the Experimental Investigation of Food. Subproject 5
- Collaborative project: Analytical Tools for the Experimental Investigation of Food. Subproject 8
- Collaborative project: Analytical Tools for the Experimental Investigation of Food. Subproject 7
- Collaborative project: Analytical Tools for the Experimental Investigation of Food. Subproject 10
- Collaborative project: Analytical Tools for the Experimental Investigation of Food. Subproject 2
- Collaborative project: Analytical Tools for the Experimental Investigation of Food. Subproject 1
- Collaborative project: Analytical Tools for the Experimental Investigation of Food. Subproject 4