Food Frauds

The deliberate  substitution, addition, tampering or misrepresentation of food ingredients leads to food frauds. Food fraud is a hugely global issue. The most common type of includes false labelling, false certification, substitute ingredients, banned ingredients, adulterated products, illegal products unfit for human consumption. Food Fraud isn’t limited to these and there are a huge number of products that can be affected. The fact that this is such an international problem presents a real challenge for regulators. When food is crossing so many boundaries, it makes it very difficult for regulators to track. We need to bring together intelligence from around the world and get businesses to share information with each other. The analytical strategies usually used these days typically only examine one element of the food and so will only find one kind of fraud.

  • Tempering and counterfeiting
  • Economically-motivated adulterations
  • Vulnerability assessment
  • Mitigation measure and strategy
  • Chemical alteration of food

Related Conference of Food Frauds

October 26-27, 2018

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14th Annual Conference on Crop Science and Agriculture

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2nd International Conference on Food Safety and Health

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15th World Congress on Aquaculture & Fisheries

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22nd Euro-Global Summit on Food and Beverages

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7th Annual Congress on Plant Science and Molecular Biology

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12th World Congress on Plant Biotechnology & Agriculture

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23rd International Conference on Food Fraud & Safety

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13thWorld Congress on Aquaculture & Fisheries

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2nd European Food Chemistry & Nutrition Congress

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22nd Global Summit on Food Processing , Safety and Technology

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10th international conference on Fisheries & Aquaculture

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Food Frauds Conference Speakers

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