Food Fraud Prevention Insights for Technology Innovation – Presentation at UK/FERA and EU/DG-SANCO Meetings

Written by: John Spink

Primary Source: Food Fraud Initiative

FERA JIFSANThis is a copy of my presentation for June 11 at 11am at the FERA/JIFSAN symposium in York, UK: http://foodfraud.msu.edu/wp-content/uploads/2014/06/MSU-FFI-FERA-JIFSAN-2014.pdf.   Neil Marshall, Global Director of Quality & Food Safety for Coca-Cola and Vice-Chair of GFSI, is scheduled right after me and will present on “Food Fraud and the Industry Response.”  Markus Lipp of the US Pharmacopeia is presenting on their Food Fraud Database.  I will also be presenting this a week later to the European Union DG-SANCO/DG-JRF (Directorate General for Health and Consumers and Directorate General for Joint Research Center).

I am honored to be invited to present at the 15th Annual FERA/JIFSAN Symposium  .  JIFSAN (http://jifsan.umd.edu/), the Joint Institute for Food Safety and Applied Nutrition, is  managed by the University of Maryland (the newest University member of our “Big Ten” sports league).  JIFSAN was created through funding by FDA in 1996.  FERA (http://www.fera.defra.gov.uk/) is the UK Food & Environment Research Agency within their UK Department for Environment, Food & Rural Affairs.   A sister agency in the UK is the Food Standards Agency.

Neil, Markus and I were invited since the theme is “Emerging Issues in Food Safety.” Obviously, Food Fraud is an extremely hot topic that is getting a lot of policy attention.  Specifically, the symposium theme emphasized: “Under the spotlight will be instrumental methods of analysis; emerging sciences; developments in ‘horizon scanning’; and recent food incidents.” There will be especially interesting discussions since the US Food Safety Modernization Act is still working through the “Intentional Adulteration” and “Economically Motivated Adulteration” concepts, which include currently open requests for public comments.

My presentation will be based on our previous article “Defining Food Fraud Prevention to Align Food Science and Technology Resources” (http://foodfraud.msu.edu/2013/12/16/new-publication-defining-food-fraud-prevention-to-align-food-science-and-technology-resources/).  This was co-authored by Professor Christopher Elliott (Queen’s University Belfast) and Kevin Swoffer (an advisor to GFSI).

If you are attending then I’m glad to be able to provide you with an advance copy of my presentation. If you are not able to attend then I’ll follow-up with a summary of insights from the meetings.  JWS.

The following two tabs change content below.
John Spink
Dr. Spink has been focused on product fraud since the Michigan State University’s Food Safety Program and the School of Packaging began research on the topic in 2006. This work expanded to the behavioral sciences and criminology and led to the establishment of the Anti-Counterfeiting and Product Protection Initiative in 2008. In 2009 the work shifted to the School of Criminal Justice where the Initiative evolved into a Program.