11 March 2014
SCI's London Group
University College London, London, UK
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Food fraud has been around since food was traded and the further food travels the more likely it is to be adulterated. Frederick Accum and later Arthur Hill Hassall were among the first to apply science to the detection of food fraud leading to the 1860 Act to prevent the adulteration of food and drink.
Today, about a year on from the start of the Horsemeat Scandal, food fraud is still in the news with the interim report of the Elliott Review highlighting a lack of laboratory capacity and calling for a new food crime unit to be set up.
Today's food fraudsters can apply highly sophisticated techniques and make it very difficult , if not impossible, for the public to detect that food fraud has occurred. Public Analysts need therefore to apply similarly sophisticated analytical techniques to detect it. This talk will touch historical and current aspect of food fraud and the techniques to detect them.
Duncan Campbell, West Yorkshire Analytical Services
Duncan Cambell studies environmental chemistry and carried out postgraduate and postdoctoral research in soil chemistry before starting work in the Public Analyst field. He is now one of 29 practicing Public Analysts in the UK and is immediate Past President of the Association of Public Analysts. During the Horsemeat Scandal his views were widely sought by the media and others. He gave evidence to the Select Committee investigation into meat contamination and to the Elliot Review.
Department of Chemistry
University College London
20 Gordon Street
London, WC1H 0AJ
Tel: 0207 598 1594
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