Location: Vienna, Austria
Organiser: BOKU University
Food fraud is a growing problem all over the world. Consumers can not only choose from an ever increasing number of goods, they can also choose where the desired food comes from, how it was produced and within one single product category they can select from an astonishing number of products due to variations in the food formulas.
Thus, verifying food authenticity means to uncover:
- the misdescription of foods not meeting the requirements for a legal name
- the substitution by cheaper ingredients
- undeclared processes (e.g. irradiation, freezing) and/or extension of food using adulterant (water, starch)
- incorrect origin, e.g. geographic, species or method of production.
This one day MoniQA Food Scientist Training offers talks on the authenticity of wine, fats, oils, dairy and soy products. Further, participants will learn about innovative methods to verify the authenticity and origin of foods. Participants will be informed about current food traceability issues and an expert in food law will provide up to date information on the legal background regarding traceability and designation of origin.
We offer a discount for attendees of both BOKU FST's (on the 15th and 16th of Dec)
Registration closed
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