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ON-DEMAND WEBINAR: Food Authenticity and the AOAC International Standards and Methods Program

AOAC International, together with Food Analysis and Separation Science, offers an on-demand webinar focusing on its standards and methods program created to identify analytical tools to better locate and characterize adulteration of foods.

Format:  On-demand

Duration: Approximately 60 minutes

This webinar includes a series of presentations from key experts in the field, including:

 

Food authenticity, EMA, and the analytical challenges facing
industry, regulators, and consumers

Bert Pöpping (FOCOS, Germany)

 

Targeted test applications: assessing gaps in current capabilities
and bridging non-targeted and targeted testing approaches

Joe Boison (AOAC International)

 

Non-targeted testing approaches, challenges,
and successes

John Szpylka (AOAC International)

 

Strategic approach of the AOAC INTERNATIONAL
Food Authenticity Methods Program for 2020

Palmer Orlandi (AOAC International)


The speakers highlight the complexities for stakeholders in the supply chain and for government regulators when food fraud testing is required. Such complexities include defining authenticity for any commodity of interest, detecting the presence and identity of an adulterant and the benefits of an integrated approach that incorporates both non-targeted (NTT) and targeted (TT) testing. 
Attendees will be introduced to the approach taken by AOAC International’s Food Authenticity Methods (FAM) Program and to the TT and NTT consensus performance standards recently adopted for methods to authenticate high priority commodities such as olive oil, honey and milk.

To view this on-demand webinar please complete the form below. By clicking the 'View the on-demand presentation' button, you submit your information to the webinar organizer, who as an independent content provider to analytical and laboratory scientists, will use it to communicate with you regarding this event and other similar platforms run in collaboration with other parties.