Food Authentication & Traceability 

Food authenticity and traceability represent an important area of applied research within the group. We develop DNA-based methodologies and molecular markers for the authentication of food products, verification of geographical origin and detection of food adulteration. By integrating molecular genetics, genomics and bioinformatics, our research contributes to quality assurance, consumer protection and the preservation of high-value agricultural products.

Research in Action
Explore selected projects and publications that highlight our research activities and contributions in this field.

1. Development of Molecular Markers and Methods for the Identification and Traceability of Foods and Traditional Products (PDO/PGI) of Animal Origin. Role: Research Project Participant. Duration: 2011–2014. Funding Programme: Operational Programme “Competitiveness and Entrepreneurship” (EPAN II). Funding: European Regional Development Fund (ERDF) & National Resources.

2. Stamatis, C., Sarri, C. A., Moutou, K. A., Argyrakoulis, N., Galara, I., Godosopoulos, V., Kolovos, M., Liakou, C., Stasinou, V., & Mamuris, Z. (2015). What do we think we eat? Single tracing method across foodstuff of animal origin found in Greek market. Food Research International, 69, 151–155. https://doi.org/10.1016/j.foodres.2014.12.033

3. Sarri, C., Stamatis, C., Sarafidou, T., Galara, I., Godosopoulos, V., Kolovos, M., Liakou, C., Tastsoglou, S., & Mamuris, Z. (2014). A new set of 16S rRNA universal primers for identification of animal species. Food Control, 43, 35–41. https://doi.org/10.1016/j.foodcont.2014.02.036