Food Fraud is growing in both scope and scale. International incidences, such as melamine-adulterated infant formula in China and European beef adulterated with horse meat, can no longer be thought of as being remote due to globalized food supply chains. Food Fraud puts whole industries, brands, and public health at risk. These risks are compounded by a general lack of awareness and understanding. This is in part due to Food Fraud being distinctly different from traditional disciplines such as food safety, food quality, and food defense. Professionals in these disciplines, as well as law enforcement, packaging scientists, and supply chain managers, are hard-pressed to apply their expertise to address the perpetrators who are exclusively motivated for economic gain. Effective and efficient tactics cannot be adopted without first having a strategy based on awareness and understanding of the issue. Developing a risk mitigation strategy requires risk assessments that recognize the diversity of food fraudsters and prioritize the various food fraud types.
In this session, expert speaker Douglas C. Moyer, PhD, CPP will provide participants with a full understanding of Food Fraud as a discipline, the types of fraudsters, and the types of frauds. This will enable a strategic shift from detection and reaction to proactive prevention. In this way industries and brands will be able to better protect themselves while reducing the public health risks.
Topics covered in the session:
Participants will be introduced to key concepts and resources including:
Food Fraud is gaining international and domestic attention from government regulators and industry standards organizations. Do you know how to face an inevitable Food fraud oversight?
Who should attend?
Get answers to your questions in Q&A session by the speaker to help you with the doubts and queries you may have.
- Dr. Jennifer McEntire,
- Dr. John Ryan,
- Dr. NK Kim,
- Douglas C. Moyer, PhD, CPP
- Valerie Scheidt ,
- Peter Whitfield,
Dr. Moyer is a researcher with Michigan State University’s Food Fraud Initiative (College of Veterinarian Medicine). Dr. Moyer is also an Adjunct Assistant Professor with MSU's Program In Public Health (College of Human Medicine) since 2009. He teaches online graduate-level courses that explore the public health risks from counterfeit pharmaceuticals. These courses are core requirements for the program's Graduate Certificate in Counterfeit Pharmaceuticals. Dr. Moyer is also a...
More Events By The Speaker