Food Protected Designation of Origin

Part 0. Social and Legal Framework of PDO 1. Legal aspects of food protected designation 2. Consumers' and producers' expectations and gains from Geographical Indications: towards a conceptual context, Part 1. Analytical and chemometric methods for food protected designation authentication 3. Mineral Profile 4. Stable isotope analysis 5. Vibrational Spectroscopy 6. Metabolomics and P.D.O. 7. ELISA tools for food P.D.O authentication 8. Genetic and DNA-based techniques 9. The role of Ion Mobility Spectrometry to support the food protected designation of origin 10. Electrophoretic techniques 11. Biosensors 12. Basic chemometric tools 13. Class-modelling and discriminant chemometric techniques for food P.D.O verification 14. Classification methods for multi-way arrays Part 2. Food applications 15. Analytical and chemometric methods for wine protected designation 16. Other alcoholic beverages 17. Juices and non-alcoholic beverages 18. Authentication and traceability of fruits and vegetables 19. Cheeses 20. Honey authenticity and traceability 21. Vegetable oils 22. Coffee 23. Wheat and corn authenticity 24. Rice 25. Seafood origin assignment 26. Salt

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• Tecnologia dos alimentos e bebidas