As part of a TACCP system, analytical methods to detect food fraud are becoming increasingly important. Food fraud has existed for as long as there have been food supply chains, fuelled by the motivation to misrepresent agricultural produce for economic gain. Cases of fraud involving adulteration, substitution, and mislabelling continue to persist, aided in recent times by the increasing globalisation of the food industry. Supply chains for many commodities are long and complex, often involving intermediaries from several countries. Processed foods frequently contain multiple ingredients sourced from numerous different suppliers, providing ample opportunities for unscrupulous traders. Detecting food fraud has become a significant challenge and implementing analytical methods to detect food fraud issues can be difficult. This webinar introduces some of the current analytical techniques used to detect food fraud and investigates some of the challenges faced by industry to verify all claims made on a food label.
Cost of Attendance: Free