132. Food Fraud: What's on My Plate, What's in It, and Is It Safe

FNCE Recorded Sessions from 2017

Food fraud is growing as some look to economic gain but it has a much larger implication than that caused by deliberately substituting ingredients for cost benefit.

  • SKU FNCE17132
Member Price
$32.00
Nonmember Price
$37.00

Food fraud is growing as some look to economic gain but it has a much larger implication than that caused by deliberately substituting ingredients for cost benefit. The consequences can be related to religious beliefs and even more importantly it can have health concerns including death due to allergens that are not listed. Food fraud leads to mistrust of the food service industry as a whole. Mislabeling can occur at any point within the supply chain.  This session will explain food fraud; identify foods prone to fraud and adulterations; explain DNA testing in the detection of species mislabeling, and discuss how the standards are set for food ingredients.

CPEU: 1.5
CPE Level: 2
Learning Codes: 8018, 8040, 8050

Learning Objectives

  • Define food fraud and the consequences of mislabeling
  • Explain the detection of species mislabeling through DNA testing
  • Identify foods prone to fraud and adulteration

Speaker

  • Rosalee Hellberg, PhD
  • Steven Sklare, REHS, CP-FS, LEHP

Moderator

  • Hilary Thesmar, PhD, RD

Planned with the Academy's Committee for Lifelong Learning

  • SKU FNCE17132