Identifying Food Fraud
An introduction to modern analytical science techniques and how they can be used to uncover food fraud.
Duration
4 weeks
Weekly study
2 hours
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The food industry is one of the most important commercial sectors in the world. Everyone uses it, but how many people abuse it? As we witness the increasing globalisation of the supply chain, a growing challenge is verifying the questionable identity of raw materials in the food we eat.
In this course we will look at topical issues concerning ‘food fraud’ and explore ways in which analytical chemistry can help in its identification and prevention. We’ll share fascinating examples, such as the history of white bread and a surprising ingredient once found in bitter beer.
The University of East Anglia has joined forces with the world-renowned Institute of Food Research (IFR) to bring you this unique course. You’ll be led by Kate Kemsley, a specialist in the use of advanced instrumentation for measuring the chemical composition of food materials. Course content is linked with UEA’s MChem postgraduate programme, which supports final-year students’ practical research projects in this area of science.
Where could this course take me?
If you are planning to study Chemistry at college or university - this course will give you an essential overview of some instrumental techniques that you are likely to encounter. This includes exploration of infrared technology, NMR and mass spectrometry; important areas of Chemistry for A-Level students to grasp.
This course is also designed to support the professional development of those currently working in the food industry, who want to delve deeper into the methods analytical chemists take in the measurements of food materials and ingredients. It will act as the perfect refresher for your current knowledge base, as you can interact online with thousands of individuals working in the food sector today.
What and how will I learn?
You’ll acquire knowledge and understanding of infrared technology, NMR and mass spectrometry with practical examples linked to current standards and issues in the food sector. You will gain a global perspective of the value of chemistry in this area and learn from analytical chemists in action.
By enjoying a balance of theory and practical applications, students learn directly from academics at the University of East Anglia and scientists from the Institute of Food Research, with a brilliant chance to network throughout the duration of the course.
Week 1
Becoming a food fraud detective
Introduction to the course
In this course we will look at topical issues concerning food fraud, and explore ways in which analytical chemistry can help in its identification and prevention.
Introducing infrared spectroscopy
In this activity, we will watch near-infrared spectroscopy being used to examine edible oils, and learn about the fundamentals of infrared spectroscopy.
End of week roundup
Test your knowledge of NIR spectroscopy, read some more about the history of analytical chemistry for food fraud detection, and join the discussion on how you are getting on.
Week 2
Ensuring value with mid-infrared
Mid-infrared spectroscopy: for a more detailed analysis
For samples like oils, MIR spectroscopy can be as simple to use as NIR. Here we will see that it gives a much more detailed picture of the sample composition.
Coffee: a high value commodity with a complex chemical composition
In this activity, we will see how FTIR can be used to analyse solid samples - coffee beans - uncovering some of the many chemical components of this important commodity.
End of week roundup
In this end of week activity, we'll provide you with some further resources and see what you've learnt so far.
Week 3
Cutting-edge magnetic resonance techniques
High-field NMR: a gold standard analytical technique
Introducing Nuclear Magnetic Resonance spectroscopy, a cornerstone of chemistry labs worldwide
Bench-top NMR: an affordable alternative
Introducing low-field, "bench-top" NMR spectrometers, based on permanent magnets and ease of use; these instruments offer good analytical specificity at a much lower cost than their high-field cousins.
End of week round-up
What have you learnt about NMR; how is the course going for you?
Week 4
Verifying food origins using stable isotopes
Isotope ratio mass spectrometry (IRMS)
In this activity, we will learn how measurements of stable isotopes can be used to uncover the origin of foods and ingredients, such as honey.
Final thoughts on the course
In this final activity, we'll round up what you've learnt this week and from the course.
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