MODERATOR

Emily Bones
Associate Editor
C&EN

This webinar is a part of C&EN's 90th Anniversary celebration and will include the presentations of three experts in the field of food authentication. The panelists will discuss what types of foods are most often faked, what chemical methods/instrumentation are used to determine fakes, and what analytical gaps exist in this area. A 15 minute question and answer session, where attendees are encouraged to ask questions live to the panelists, will follow the presentations.

- What foods are most often faked, manipulated or misrepresented according to the U.S. Pharmacopeia

- Examples of faked or mislabled fish from a 2012 study done by Oceania

- Examples of fraudulent olive oil from the UC Davis Olive Center

- What technology scientists are using to detect fraudulent food

• • Anyone interested in finding out about the top faked, manipulated, or misrepresented food
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• • Researchers famililar with or interested in learning about instruments used to detect food fraud