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P26: Tracing geographical origin of food products, D. Ercolini

Title:

Dr

First Name:

Danilo

Family Name:

Ercolini

Position:

Lecturer

Name of organization:

University of Naples Federico II

Address:

via Universit? 100

Postcode:

80055

City:

Portici

Country:

Italy

Telephone:

+390812539410

Fax:

+390812539407

E-mail:

ercolini@unina.it

Website:

Proposed Title

Tracing geographical origin of food products

Abstract

Numerous food products owe their commercial success to their regional origin. Many of these products are granted a protected designation origin (PDO) and get much attention by the scientific community. The identity of these products needs to be protected as fraud consisting of claiming the regional origin of these products is suspected to be wide spread. The typical origin of traditional products, especially fermented products, depends on both territory and environment of production and this is world-wide acknowledged. However, the scientific support to this idea is still unsatisfactory. The first target of investigation may thus be the demonstration of the link between territory, environment and product. Of course, many are the markers that can be taken into account to validate a possible link between product and area of production among which molecular, biological and chemical markers. Final characteristics of the product such as microbial flora and flavouring compounds might be monitored in different products made in different sites in order to investigate the relationship between geographical origin and final characteristics of food products. We strongly believe that the microflora does affect the typical identity of a food product, also with respect to the geographical origin. We have developed rapid and reliable molecular techniques capable of tracing the typical identity of traditional fermented foods on the basis of their microbial flora and organoleptic traits. Other approaches may certainly provide support to our tools in order to trace as many markers as possible. Therefore, new technologies may support validation of regional claims based on biological or genetic characteristics of the product, by detecting and quantifying specific genetic, microbiological, chemical or biochemical components. After an appropriate optimisation and validation these methods may be employed in tracing food products with territory claims thus providing an authentication of their typical identity for a more fair and sure allocation into the markets.

A. Enterprises Corner

Enterprises looking for complementary partners in research arena and

Researchers offer their findings for technology transfer to enterprises

B. Research Corner

x

Research institutions looking for partners for joint research venture

Potentially interested for continuation of projects preparations on Tuesday afternoon 1 st July

Keywords

Microbial diversity; flavour development; geographical origin; typical products; PCR-DGGE

Received: 17/6/2003

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