Common Adulterants in Food and their Detection
Start Time: 11.50 a.m. London, 6.50 a.m. New York
Ruth Bell, Senior Consultant, AF Associates
Adulteration of high value foods with lower value and substitution of ingredients for economic advantage is prevalent, leading to legally non-compliant and in some instances unsafe processed foods. This webinar introduces common adulterants found in a variety of foods and provides an outline of different techniques and their practical applications which can be used to detect adulterants in foods.
