Food Authenticity and Spectroscopy
Listicle Oct 21, 2019 | By Becky A. Gee, PhD.
You may have certainly enjoyed an authentic honey, wine, or olive oil. Yet, each of these foods are at risk for fraud. To mitigate and investigate food fraud, researchers use analytical methods, such as spectroscopy, to analyze the constituents of food.
Download this list to learn:
- Which foods are most frequently adulterated
- Spectroscopy techniques used in food fraud detection
- Chemical characteristics that single out the fakes
By sequencing ancient DNA – whether it be human or animal in origin – scientists are contributing biological evidence to the words of history books, consolidating them, refuting them and sometimes completely rewriting them. Here is what the genetics research of 2020 taught us about the past.READ MORE