Molecular methods in food analysis:
principles and examples

Harness the benefits of modern molecular methods of food analysis by understanding how the methods work and how they are being used

Molecular methods are now used routinely in food analysis. Keeping pace with these is not easy because of the proliferation of jargon and wide variety of test formats. This highly illustrated short book sets out to explain the principles and formats of these diagnostic tests, to untangle the jargon and to illustrate, through examples, how the tests are applied in food analysis. It will equip the busy industrialist with the knowledge and understanding to question the benefits, limitations and scope of the methods and assess results obtained from their use. It will also provide industrial trainees and students with a thorough grounding in the subject and sources of reading for taking the subject further.

The contents include:

• Antibody methods
• DNA methods
• ATP methods
• Further reading

In addition to tables listing typical applications of the tests, more detailed case studies cover DNA profiling to trace bacterial food contaminants, DNA amplification to detect Salmonella, DNA amplification to detect GM foods and ATP tests in factory hygiene monitoring.

This publication is the first in CCFRA's new Key Topics series, which sets out to meet a need within both the food industry and educational sector, for industrially-relevant introductory guides to specific aspects of food science and technology.

62 pages/softcover

The Key Topics in Food Science & Technology Series has been developed to meet a need within industry, education and enforcement bodies for industrially relevant introductory guides to specific aspects of food science and technology.