Isotope Ratio Techniques to Protect the Quality and Authenticity of Food

This presentation was broadcast on August 25, 2015.


Consumer demands to know where their food and beverages originate, including ingredients, has led to a need for analytical techniques that are able to provide data on issues such as authenticity, traceability and origin. Isotope ratio mass spectrometry (IRMS) has the ability to accurately measure the relationship between the stable isotopes of bio-elements (H, C, N, O, S) of food and beverages ingredients and can be used to determine geographical origin and enhance the protection of both manufacturers and consumers in a globalized market. This webinar will discuss a range of stable isotope techniques used for analytical controls of authenticity and quality in food and beverages.


Federica Camin
Head of the ‘Stable Isotope and Traceability’ unit
Fondazione Edmund Mach

Moderator - Meg L'Heureux
Managing Editor

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