ABSTRACT
Food adulteration has been happening since ancient times but nowadays an increasing number of cases are being reported. To identify food adulterants, a wide range of chemical and biological analytical methods including chromatographic, spectroscopic, immunological, DNA-based and biosensor-based techniques areused to assess food authenticity. In this chapter, the scientific mechanisms of these techniques and their applications in food-adulterant detection are discussed. However, it is challenging to develop methods to assess the authenticity of specific food products due to the complexity of food systems. Often multiple technologies are used in combination to fulfil lthis purpose.
