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Research Topics related to food fraud in food manufacturing

Food Fraud research

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#1 Stephen Lee

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Posted 22 May 2017 - 05:30 PM

Hi

 

I am looking for some advice please. I am looking to undertake a 15000 word research project focusing on food fraud in manufacturing. The problem is this is a very wide topic and I am looking for some pointers on how to focus this study, preferably to include some easily measurable parameters for the purpose of comparison etc

 

Any ideas/pointers would be appreciated.

 

Many Thanks

 

Regards


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#2 FurFarmandFork

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Posted 22 May 2017 - 07:22 PM

Pick one commodity and go deep on it. It's a rabbit hole of past activities, history, organized crime involvement, etc.

 

Some foods with great case examples would be:

 

Whitefish

Olive Oil

Honey

Spices

Milk


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#3 Charles.C

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Posted 22 May 2017 - 11:06 PM

Hi

 

I am looking for some advice please. I am looking to undertake a 15000 word research project focusing on food fraud in manufacturing. The problem is this is a very wide topic and I am looking for some pointers on how to focus this study, preferably to include some easily measurable parameters for the purpose of comparison etc

 

Any ideas/pointers would be appreciated.

 

Many Thanks

 

Regards

 

Hi Stephen,

 

It rather depends on yr intended POV, eg purely historical or hopefully predictive ?

 

One option would be to start from GFSI's pronouncements. The name Spink(s) will yield a lot of the literature over last few years.

 

One major problem is likely to be the plethora of terminologies in use, often overlapping but with different meanings.


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Kind Regards,

 

Charles.C


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#4 Stephen Lee

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Posted 23 May 2017 - 07:28 AM

Thanks Folks,

 

Regards


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#5 Peter C.

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Posted 24 May 2017 - 11:48 AM

Hi Stephen,

     Some other names to look for when looking at peer reviewed publications is Bert Popping, Karen Everstine and Jeff Moore. Also, you may find it useful to look at the USP Food Fraud Database at www.foodfraud.org. You can search by ingredient (it contains roughly 4,000) and find all historical public information of food fraud for that ingredient along with the original sources. 

 

Peter


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#6 Charles.C

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Posted 24 May 2017 - 12:23 PM

Hi Stephen,

     Some other names to look for when looking at peer reviewed publications is Bert Popping, Karen Everstine and Jeff Moore. Also, you may find it useful to look at the USP Food Fraud Database at www.foodfraud.org. You can search by ingredient (it contains roughly 4,000) and find all historical public information of food fraud for that ingredient along with the original sources. 

 

Peter

 

Hi Peter,

 

Thks for input but please note that, afaik, the USP database is now member only. :thumbdown:


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Kind Regards,

 

Charles.C


#7 Karenconstable

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Posted 29 May 2017 - 04:56 AM

Hi Stephen,

 

One of the 'gaps' in our knowledge about food fraud in manufacturing is we have only small amounts of specific information from food manufacturers on what type of detection and prevention methods they are currently using to protect themselves from purchasing/using fraudulent raw materials.  So for example, how many food manufacturers are doing in-house testing, or external testing for authenticity of incoming materials? How many are relying solely on their purchasing specifications, that type of thing.  A research topic that provides some kind of insight on those questions within the food manufacturing sector would be very useful; perhaps some kind of survey?  If you are representing an educational institution you might have more luck than those of us in the private sector at getting this information from food manufacturers. 

 

Another gap in our knowledge is in the application and uptake of all the wonderful new analytical tests that have been developed for authenticity testing.  There are lots of new methods which have been published in peer reviewed journals but not a lot of information about which have been successfully commercialised and are actually being used in a real world food manufacturing scenario.  I'm thinking particularly of the non-targetted test methods which require a large and expensive database before they can be used successfully.  Are there barriers to the application of these methods from issues around the IP (intellectual property rights) of the database?  Are these test methods profitable for the laboratories to perform on a one-off or small jobs basis?  Is the cost of testing impacting on the ability of food manufacturers to use the best authenticity test methods?  Is there anything that governments or industry bodies could do to improve the accessibility of the new technologies?

 

Any research paper you could put together that addresses any of those questions will be hugely valuable to the food manufacturing industry.

 

Let us know how you go with it.  

 

If you would like to continue this conversation off-line you can connect with me on LinkedIn.


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