This webinar on fish speciation will introduce the prevalent methods used in testing laboratories in the UK and EU, and will provide a summary of their scope and limitations.
Mislabelling of food products and substitution or concealment of ingredients are just some of the activities considered as food fraud.
Join our Executive Director Selvarani Elahi MBE and one of our Advisory Board Members Dr John W Spink as they discu
To register please email Secretariat@cams-uk.co.uk.
Join our Chairman, Sterling Crew, and the Head of the National Food Crime Unit, Darren Davies, in a Food Safety Breifing that will feature Food Fraud as a main theme on 7 October, 3pm BST to examine how food and drink manufacturers ensure robust foo
Join us for details on:
- Teaching quality assurance & core lab skills remotely
- The benefits of live virtual training
- Praxis: interactive web based support & resources.
To register please email email@example.com
Chair: Professor Lisa Ackerley: Chartered Environmental Health Practitioner, Independent Food Safety Advisor, visiting Professor at University of Salford and Food Safety Advisor to UK Hospitality. Co-founder of Kitchen Conversations.
During this first webinar in June 2020, which will take place
We all remember the empty shelves in our supermarkets during the early phase of the Covid 19 pandemic. Pasta, tomato sauce, flour and yeast and even toilet paper were no longer available on a daily basis. While these supply shortages have been elimin
Join Prof.Louise Manning, Asc Prof. Liam Fassam, Dr Liz Jackson, Dr Seamus O'Reilly and me in CIPS - The Chartered Institute of Procurement & Supply Peterborough and Cambridge branch webinar where we discuss the impacts of #Covid-19 two months in to
This webinar presents a brief introduction to benchtop NMR spectroscopy as a technique and an overview of its use for high-throughput analysis in a range of applications. We demonstrate quantitation via traditional peak integrals, linear regression a
A webinar explaining the key constructs of Transparency and Trust and the complexities of the global food chain. Blockchain is discussed along with feedback from industry by John G. Keogh of Shantalla Inc.Toronto:
Listen to the Chair of our Advisory Board assess the latest evidence related to the risk to food safety from the Covid-19 pandemic.
Olive oil is one of the most commonly adulterated foods. Whether you are buying extra virgin, virgin or refined olive oil, there is a long history of substitution with lower grade and lower cost oils. So how can you be sure the quality of the refine
Herbs and spices are things to be enjoyed. They add colour, flavour and aroma to so many of the dishes we like to eat. There are also numerous reports regarding the health benefits of these ingredients: claims that they are anti-diabetese, increase b
Tackling the Issues of Honey Fraud with NMR
Honey is a product that is highly susceptible to fraud, in terms of making the product into a lower quality than stated.
There are different forms of economically motivated adulteration and the most common
Cost: No Charge
Tuesday, February 27, 2018
7:00 am Pacific Standard Time (San Francisco)
10:00 am Eastern Standard Time (New York)
3:00 pm GMT (London)
4:00 pm Central Europe Time (Paris).
This webinar, presented by an SGS panel o
With seafood and aquaculture being the most valuable and highest traded commodity in the world, it’s an industry which inevitably is the most susceptible to fraud. With one in five out of 25,000 samples tested worldwide being mislabelled, fraud comes
High cost food and beverages are targets of adulteration for economic gain. Foods that are naturally sweet, such as honey, are often diluted with inexpensive sweeteners and then sold as 100% natural.
Orange juice has been subject to the same type of
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