Authenticity verification and traceability of food based on stable isotope approach, elemental composition and other analysis (fatty acids, VOCs, amino acids). The approach could be used to verify authenticity of food products (synthetic vs. natural, organic vs. conventional), geographical and botanical origin determination; safety of food products in relation to elemental analysis and organic contaminants such as new emerging contaminants, target, suspect, non-target analysis. Establishment of appropriate models and verification tools. Training of researchers, students and ESRs from different EU and international countries.