Food Fraud: How Scientists Detect It And What You Should Know

Event Date: September 10, 2013
Time: 11:00 a.m. EDT, 10:00 a.m. CDT, 8:00 a.m. PDT, 16:00 BST


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.

Jeffrey Moore, Senior Scientific Liaison, U.S. Pharmacopeia
Jeffrey C. Moore, Ph.D., is a senior scientific liaison for the Food Chemicals Codex at USP, a not-for-profit, science-based organization that sets public standards for medicines, dietary supplements, and food ingredients. Dr. Moore joined USP in 2007 and since that time has made significant advances in developing new standards to guard against food fraud in his role as the lead scientific liaison to USP's Expert Panel on Food Ingredient Intentional Adulterants. He is also USP's scientific representative to the Codex Committee on Food Additives. Jeff has more than 10 years of experience in food science with an emphasis in food fraud detection methods, functional food chemistry, analytical method development and validation, and frozen food research and development. He has authored more than 15 manuscripts in peer reviewed food science journals. Prior to USP, Jeff worked for Nestlé. Jeff holds a Ph.D. in food science from the University of Maryland.

Kimberly Warner, Senior Scientist, Oceana
Dr. Kimberly Warner is a senior scientist at Oceana, the largest international advocacy group working solely to protect the world’s oceans. Since 2010, Dr. Warner has been responsible for leading the genetic testing of seafood in support of Oceana’s campaign to Stop Seafood Fraud. Dr. Warner has broad experience in marine and freshwater ecosystem science as well as contaminant behavior, fate and toxicity in many aquatic systems. Prior to joining Oceana, Dr. Warner provided environmental consulting and litigation support on coastal and contaminated sediment issues as a senior scientist with a consulting firm in Mobile, Alabama. Prior to that position, she worked as a research scientist and instructor at the University of Alabama’s Center for Freshwater Studies and Biology Department. Dr. Warner has also held research positions and fellowships at the Chesapeake Biological Laboratory and Chesapeake Research Consortium in Maryland and the Woods Hole Oceanographic Institution in Massachusetts. Dr. Warner earned her Ph.D. in Marine, Estuarine and Environmental Sciences from the University of Maryland in 1999, with a focus on biogeochemistry and microbial ecology.

Selina Wang, Research Director, UC Davis Olive Center
Selina Wang is the research director of the Olive Center at the University of California, Davis. There, Wang develops and manages a wide range of projects on olive oil quality and authenticity. She is also the leader of the UC Davis Olive Oil Laboratory, which carries out research and fee-based analytical services. Wang grew up in Taiwan, moved to California in 1998, and eventually obtained a Ph.D. in physical organic chemistry from UC Davis. She oversaw the Olive Center’s 2010 and 2011 studies evaluating the quality of extra virgin olive oil in supermarkets, which received worldwide attention. Along with the UC Davis center, Wang is now working to deliver faster, better, and cheaper methods for analyzing olive oil and detecting fraud.


Emily Bones, Associate Editor, C&EN

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