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HYBRID EVENT
September 08-10, 2025 | Valencia, Spain

Food Substitution and Adulteration

Food Substitution and Adulteration

Food adulteration is the act of intentionally degrading the quality of food offered for sale either by blending or substituting inferior substances or by removing some valuable ingredient. Globally and in several forms, food adulteration happens and affects nearly all food commodities. Not only is adulteration a major economic concern, but it can also lead to severe health problems for customers.

A food substitute is a nutritional supplement with the intent of replacing one or more meals a day, as the name suggests. Substitutes properly accepted by the medical community provide all of the properties required by the body to remain safe and solid.

  • Food Fraud and New Adulterants
  • Novel solutions for Identifying Emerging Risks
  • Methods of Food Adulteration Detection
  • Frequently Adulterated Foods           
Committee Members
Speaker at Food Science and Technology 2025 - Kasiviswanathan Muthukumarappan

Kasiviswanathan Muthukumarappan

South Dakota State University, United States
Speaker at Food Science and Technology 2025 - Said Bouhallab

Said Bouhallab

INRAE, France
Speaker at Food Science and Technology 2025 - Raffaella Conversano

Raffaella Conversano

University of Bari, Italy
FAT 2025 Speakers
Speaker at Food Science and Technology 2025 - Christina Dorado

Christina Dorado

Agricultural Research Service, United States
Speaker at Food Science and Technology 2025 - Adam Douch

Adam Douch

University of Adelaide, United Kingdom
Speaker at Food Science and Technology 2025 - Mahya Bahmani

Mahya Bahmani

Commonwealth Scientific and Industrial Research Organisation, Australia
Speaker at Food Science and Technology 2025 - Davide Frumento

Davide Frumento

UniversitĂ  degli Studi di Genova, Italy
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