Food fraud and developments in rapid detection

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

No one likes to be deceived and certainly not with their food. Meat that originates from a different animal than we
thought, spices comprising of inferior waste material, home-made soup from a can, additions that apparently
increase the protein content of milk powders, fish that changes miraculously into water in the pan – the feeling of
annoyance mixed with anger is not only unpleasant but it is also, unfortunately, familiar.
Original languageEnglish
Pages (from-to)45-49
JournalNew Food
Volume19
Issue number1
Publication statusPublished - 2016

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