Online Event
September 12-13, 2022 | Online Event

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 2022 - Heinz W Siesler

Heinz W Siesler

University Duisburg Essen, Germany
Speaker at Food Science and Technology 2022 - Victor Fedorovich Stukach

Victor Fedorovich Stukach

Omsk State Agrarian University, Russian Federation
Speaker at Food Science and Technology 2022 - David Gally

David Gally

University of Edinburgh, United Kingdom
FAT 2022 Speakers
Speaker at Food Science and Technology 2022 - Mark F DeSantis

Mark F DeSantis

Bloomfield Robotics & Carnegie Mellon University, United States
Speaker at Food Science and Technology 2022 - Elena Grigorieva

Elena Grigorieva

ICARP FEB RAS, Russian Federation
Speaker at Food Science and Technology 2022 - Rosa N Chavez Jauregui

Rosa N Chavez Jauregui

University of Puerto Rico - Mayaguez, United States
Speaker at Food Science and Technology 2022 - Pierina Visciano

Pierina Visciano

University of Teramo, Italy
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