Innovative analytical methods merged with chemometrics for food integrity and sensomics

The topic of this PhD research project was the development of innovative “non-targeted” analytical methods that, merged with chemometric data analysis, were able to help in the detection of food frauds. Both rapid and confirmatory approaches were applied for the detection of specific fraudulent activities on different raw materials (egg products, extra virgin olive oils and durum wheat). In a parallel direction devoted not to food authenticity/safety issues and instead oriented to maximize added value of food products in front of consumers preferences, a similar analytical approach was also conceived within the framework of Sensomics Science, trying to identify active sensory molecules within different products.