COURSE OVERVIEW

The food industry is one of the most important commercial sectors in the world. Everyone uses it, but how many people abuse it? As we witness the increasing globalization of the supply chain, a growing challenge is verifying the questionable identity of raw materials in the food we eat. In this course we will look at topical issues concerning ‘food fraud’ and explore ways in which analytical chemistry can help in its identification and prevention. We’ll share fascinating examples, such as the history of white bread and a surprising ingredient once found in bitter beer.
When consumers think of food additives, they usually think of chemicals directly added to food, like preservatives, food colorings and flavorings, and sugar substitutes. However, the term “food additive” is legally defined to cover any substances which may become components of food. The term “food contact substances” (FCS) is used in the U.S. to include components of packaging materials, and materials used in the processing, handling, and storage of food.
This course is designed to provide participants with a detailed and up-to-date overview of identifying the ways of commercial fraud in food. It covers the modern analytical science techniques and how they can be used to uncover food fraud; the active and intelligent packaging technologies; the various methods of food fraud detection; the infra-red detection of fraud in coffee, dry food, crops, wafers and milk products; and the ways of commercial fraud in food.
During this interactive course, participants will learn the food safety foundation and food safety management; the origins of honey using stable isotopes and the ways of commercial fraud in food; recognizing the nuclear magnetic resonance spectroscopy and the horsemeat scandal; the commercial cheating methods in food including labeling, packing, commercial signs and para code; the HACCP procedures and the general issues with food fraud; the scientific techniques for detecting fraud; how the food fraud might impact on consumers and producers of foods; and reflecting the social and economic impacts of food fraud.