Adulteration of foods not only has the potential to undermine consumer confidence - it can also represent a health risk. That is why it is crucially important for consumer health protection that the authenticity of foods and feedstuffs can be examined by analytical means.
For this reason it is essential to have methods available that disclose food adulteration quickly and reliably. Here high-performance analysis systems and detection methods fit for the future are vital for testing origin and authenticity. These also include sensitive and efficient quick tests that can easily be carried out on the spot.
The session focuses on strategies of the quality management system against food adulteration, examples of best practices in avoiding food adulteration, detection of food adulteration outside the laboratory too and gaps in the detection methods currently available as well as future requirements.
Program: Wednesday, 21.03.2018
13:00-13:10 Opening and Chair
Prof. Dr. Michael Doßmann, DLG. e.V., Frankfurt, Germany
13:10-13:35 Systemic Strategies for Comprehensive Food Authentication
Prof. Dr. Markus Fischer, HAMBURG SCHOOL OF FOOD SCIENCE (HSFS), Universität Hamburg, Germany
13:35-14:00 Strategies of quality management system against food fraud
Beatriz Torres Carrió, International Featured Standards - IFS, Senior Quality Assurance Manager, Berlin, Germany
14:00-14:25 Detection of food fraud: in the laboratory and beyond
Dr. Sara Erasmus and Prof. Dr. Saskia van Ruth, Wageningen University, the Netherlands
14:25-14:50 Food Integrity: a Global Perspective
Prof. Dr. Paul Brereton, Institute for Global Food Security, Queen's University Belfast, United Kingdom
14:50-15:00 Summary and closing