Curriculum
- 5 Sections
- 23 Lessons
- 1 Day
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- Understanding Food Fraud & Adulteration5
- 1.1Defining Food Fraud, Adulteration & Authenticity
- 1.2Economically Motivated Adulteration (EMA), substitution, dilution, mislabeling
- 1.3Global drivers: supply chain complexity, regulatory gaps, economic pressure
- 1.4Key concepts: Vulnerability Assessment, Mitigation Plan (VACCP), Authenticity Testing, Horizon Scanning
- 1.5Impact on consumer safety, brand reputation, and compliance
- Regulatory & Standards Landscape4
- Real-World Cases of Food Fraud & Lessons Learned4
- 3.1Case studies: Horsemeat scandal (EU), Melamine in milk (China), Honey adulteration, Edible oil fraud
- 3.2Analysis of root causes, detection gaps, and corporate responses
- 3.3Best practices implemented by global FMCG & F&B majors
- 3.4Group discussion: Identifying fraud vulnerabilities in participants’ industries
- Tools, Techniques & Technologies for Food Authenticity5
- 4.1Analytical testing methods: NMR, DNA barcoding, Spectroscopy, Isotope
- 4.2Digital tools: Blockchain, IoT sensors, AI-enabled traceability
- 4.3Risk-based approaches: VACCP (Vulnerability Assessment & Critical Control Points)
- 4.4Supplier audit & verification protocols
- 4.5Creating a fraud vulnerability map
- Building Corporate Strategies to Mitigate Food Fraud5
- 5.1Designing a Food Fraud Mitigation Plan (FFMP)
- 5.2Embedding fraud prevention into supply chain governance
- 5.3Aligning procurement, quality, R&D, and compliance functions
- 5.4Creating an early warning system using horizon scanning & whistleblower mechanisms
- 5.5Crisis response simulation in an adulteration incident