Surveillance of food safety, origin and composition using DNA sequencing

As part of the current research project, a methodology is being developed for measuring the quantity of various food components. The methodology is based on isolating and sequencing the food DNA and then analyzing the results using computer programs. The new methodology can be applied in the following areas: * Control of the composition of prepared food to prevent fraud; * Monitoring various stages of the food production process; * Control of raw materials used for food production. As a result of the project, consumers will have greater confidence that our food is clean and contains only high-quality ingredients and also that the composition of the food aligns with what is described on the packaging. The methodology developed in the project allows food producers to continuously monitor their production processes, thereby avoiding the use of contaminated raw materials or the spread of unwanted microbes in production facilities.