Dear Food Scientist, Food Fraud is a topic of rising concern, both for the food industry and for consumers, as well as for regulatory bodies. However, for most food products, methods for the chemical analysis for food fraud are lacking. For some well known products, such as honey, olive oil and wine, methods are offered by laboratories routinely. For other products, these methods are not available. At Ciboris, we have tested fingerprinting techniques for the detection of food fraud. These analyses allow for a classification of samples for example, by origin or by level of adulteration. These techniques can also be used as a quality control. In this webinar, we will discuss this approach and show our results in oregano, a herb that is very sensitive to adulteration. Please join us for two presentations and a Q&A session afterwards.
Food Fraud Detection by Fingerprinting and an Example in Spices and Herbs
Free Webinar | Tuesday December 16 | 16:00 CEST | Language: English
Click here to register via email and mention your name and organization
Introduction to Food fraud and untargeted analysis
Dr. Bram Miserez Ciboris – Business Development and Innovation Manager In this presentation, food fraud and its many forms will be discussed. An introduction will be given to fingerprinting analysis techniques, as they can be used for a multitude of matrices.
Case study: Food fraud detection in oregano
Dr. Jet Van De Steene Ciboris – Researcher Oregano is very sensitive food fraud, because of its high price and ease of adulteration. We will present our methods for the detection of food fraud in oregano and show how we can successfully detect for example adulteration and origin fraud. Fingerprinting techniques can also be used as a quality control for incoming materials.
Register here via email
· Date: December 16, 2021
· Time: 16.00 CEST
· Language: English
· Price: Free
· Registration: please send an email to firstname.lastname@example.org with your name and organization before December 13 and you will receive a link on December 14 to enter the webinar.
16:00 - 17:00