Food Integrity with New Analytical Technologies: unlocking the truth
|Date: 14th of November 2018, 13:30
Speaker: Amanda Manolis
Thermo Fisher Scientific, Austin, USA
Fraud in food and beverage products include misrepresentation or tampering with packaging and labelling; adulteration, normally replacing a higher quality, original material with one of lesser quality one or extending a product by adding an adulterant; and misrepresentation of product origin. Increased complexity in the food and beverage supply chain has provided greater opportunity for economically motivated food and beverage fraud. Consequently, legislation has been enacted globally to protect food and beverage products with respect to production processes and product labelling.
The combination of legislation and food fraud practices demand a reliable, high throughput and cost effective analytical techniques that can identify food and beverage products that are not what they are claimed to be. Detecting food and beverage fraud can be achieved using next generation sequencing and stable isotope fingerprints because these technologies can differentiate between food and beverage samples which otherwise share identical chemical or similar genetic composition. We briefly explore how these technologies really detect food and beverage fraud based on the unique problem you are trying to solve.
Finally, if your company is interested in organising such a presentation, please do not hesitate to contact Ms. Joséphine Renaud-Huet at JosephineRenaud-Huet@eurofins.fr.