A review on the application of chromatographic methods, coupled to chemometrics, for food authentication

Food Control, 93, 165-182, 2018

DOI: 10.1016/j.foodcont.2018.06.015

The increase of food adulteration, inducing losing a large amount of money as well as of the confidence of consumers, has become an urgent issue for producers, researchers, governments and consumers. Chromatographic methods, in combination with chemometrics, are usually developed and applied throughout the food chain to verify the nature or origin of food, with both targeted (metabolomics) and non-targeted (profiling) approaches. Their operation, together with their advantages and drawbacks, will be discussed in this review to show strategies to solve food authentication issues.

II RISEGAL MEETING

II RISEGAL meeting

1st June 2018

10:00 a.m.	Welcome Arrival to IIM-CSIC, tea and coffee
10:30 a.m.	Dr. Marta López Cabo Senior Scientist IIM-CSIC. Coordinator of RISEGAL Galician Net for the Identification of Emerging Risks in Food Safety (RISEGAL)
10:40 a.m.	Dr. Santiago Pascual del Hierro Senior Scientist IIM-CSIC Risk assessment of parasites in fishery products
11:00 a.m.	Dr. Jesús L. Romalde Professor of Microbiology. University of Santiago de Compostela Enteric viruses as emerging risks in food safety
11:20 a.m.	Dr. Jesús Simal Gándara Head of the Department of Analytical Chemistry and Food Science. University of Vigo The Agro-Environmental and Food Research Group: research lines and a case for residual reference values in food
11:40 a.m.	Dra. Caroline Merten Member of the Scientific Committee & Emerging Risks Unit (SCER), European Food Safety Authority (EFSA) EFSA Emerging Risks Activities
12:40 p.m.	Questions and discussion
13:30 p.m.	Close

Conference venue: Instituto de Investigacións Mariñas (IIM-CSIC). Eduardo Cabello, 6, 36208, Vigo (Spain)