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Provenance of food proteins

Hoffmann, L. C., Cozzolino, D. and Cawthorn, D.-M. (2022) Provenance of food proteins. In: TropAg 2022 International Agriculture Conference, 31 October - 2 November 2022, Brisbane, Australia.

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The modern consumer has become a discerning food customer where provenance of the food is becoming an important determinant of purchasing intent. Provenance can be defined as a term that describes the origins/history of food such as where it has been grown, raised, or caught. With global warning, additional descriptors such as carbon-, and water- footprint, green house gas emissions, naturally grown/reared, have also become important factors. A typical example of provenance is the commonly used label of ‘organic’. Provenance is frequently associated with the flavour of food – think wine. Food proteins that can be marked with a provenance label, typically have higher economic value; any food product with a competitive marketing edge that provides for a higher value is exposed to fraud. The food industry is challenged to find quick, reliable, non-invasive technologies to prove provenance. A procedure that is showing potential in this arena is the use of light-based (spectroscopic) technology such as hand-held NIRS (Near Infra-Red Spectrometers) to provide spectra that is then analysed by machine learning algorithms to detect what differentiates specific food protein samples.

Item Type:Conference or Workshop Item (Paper)
Business groups:Crop and Food Science
Subjects:Agriculture > Agriculture (General) > Agricultural economics
Technology > Technology (General) > Spectroscopy > NIR (Near Infrared)
Agriculture > Agriculture (General) > Agricultural chemistry. Agricultural chemicals
Agriculture > Agriculture (General) > Agriculture and the environment
Plant culture > Economic botany
Plant culture > Food crops
Plant culture > Horticulture. Horticultural crops
Live Archive:13 Feb 2023 03:36
Last Modified:27 Mar 2023 06:40

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