Food authenticity technology has gained increasing importance in the food markets and food industry as more and more consumers demand for credible information about the food they consume. As a response to the many incidents related to counterfeit food worldwide, governments have escalated the regulator measures to the strictest levels aiming to effectively curb illegal adulterations and counterfeiting. Hence, the importance of food authenticity and the development and implementation of detection techniques at global scale.
This Article Collection aims to promote the standardization of food authenticity technology and surveillance, improve food consumption confidence, and reshape the integrity system of the food industry.
CyTA – Journal of Food publishes original research articles, reviews and short communications.
Please contact Aggie Topolska at [email protected] with any queries regarding this Article Collection.
Tian Ding is a professor and deputy director in Institute of Food Engineering in Zhejiang University, China. His research interests include foodborne pathogens, nonthermal technology and microbial risk assessment. Dr. Ding is an associate editor of Food Research International and CYTA-Journal of Food, and also the editorial board member of Food Control, Journal of Food Protection, and Food Science and Human Wellness. He is a committee member in the Youth council of Chinese Institute of Food Science and Technology (CIFST), a member of International Association of Food Protection (IAFP) and American Society for Microbiology (ASM).
