The free-to-attend, hour-long online seminar will focus on latest practical approaches to minimising food fraud. Designed for managers tasked with mitigating the risks of food fraud, the webinar takes place at 14:00 (UK time) on February 4.
University of Portsmouth
Taking part will be food safety experts from NSF International and the University of Portsmouth. Joining from NSF will be the firm’s executive director and non executive director of the Chartered Institute of Environmental Health David Edwards and senior consultant Carole Payne.
Lisa Jack, Food Fraud Group professor in accounting at University of Portsmouth, will also be joining the expert panel. Jack leads the Food Fraud Group the Centre of Counter Fraud Studies where she is carrying out research with Jim Gee into the cost of fraud and resilience to fraud in the food and drink industry. Last November the university estimated the cost of food fraud to food and drink manufacturers at more than £11bn a year.
Once registered for the webinar, delegates can listen to the original webcast or at any time afterwards. More information about the online briefing is available here.
Meanwhile, don’t miss the article 'Skills of a sleuth' in the January issue of our sister publication Food Manufacture. The feature analyses the increasing role of traceability in guarding against fraud.