• Announcing New Education Courses: Food Fraud Basics (9/22-23) & Quantifying Food Risk (9/24-25)

    by John Spink • August 3, 2014 • Blog • 0 Comments

    Food Fraud Basics – Short Course
    September 22-23, 2014

    Quantifying Food Risk Executive Education (Invitation Only)
    September 24-25, 2014

    Location of Events:  Food Safety & Toxicology Building at MSU

    Location of Events: Food Safety & Toxicology Building at MSU

    Register now for our next two Short Course and Executive Education programs:

    Food Fraud Basics – Short Course

    • September 22-23, 2014
    • Link to Flyer
    • Link to Registration
    • This course is specifically tailored to those who need a thorough understanding of the fundamental Food Fraud concepts. The insights are applicable from entry level engineers to executives — the content is appropriate for all levels within your organization. This course is based on the graduate course Anti-Counterfeit Strategy and Product Protection (VM/PKG/ CJ 840).

    Quantifying Food Risk – Executive Education – Invitation Only

    • September 24-25, 2014
    • Link to Flyer
    • Link to Registration
    • This course is applicable to anyone assessing food risks. The application of the concepts can support decision-making from the most basic level all the way to full enterprise risk management assessments. This course is based on the MSU graduate course Quantifying Food Risk (VM 825).(The 100% online graduate course is offered Fall Semester and open to non-MSU students.).


    Several comments from students in the Quantifying Food Risk graduate course include:

    • “Even though I’ve been in the Food Safety industry for years and have been involved in industry and agency risk assessments, I learned a lot and was challenged by this course.”
    • “I found the content very timely and helpful especially in helping guide our company through the roll-out of the Food Safety Modernization Act.”
    • “Our corporation implemented the Quantifying Risk Matrix. My homework assignments were actually used directly as work assignments. Talk about an applicable course…”

    These programs will include insight from our most recent presentations, meetings, and projects, including:

    • EU Food Integrity Project: We interacted with team members in February (at FERA, York, UK at their Food Fraud – Analytical Tools conference) and in April (at Queen’s University Belfast conference on Food Integrity).  This project has interaction with, and influence on, the Food Fraud laws and regulations in the UK and overall in the EU (DG-SANCO).
    • GFSI Food Fraud Direction/ VACCP: The Food Fraud Think Tank presented at the GFSI conference in February.  Clear direction was presented on the Food Fraud concept, the focus on prevention, and the three pillars of HACCP (Hazard/ Food Safety), TACCP (Threat/ Food Defense), and now VACCP (Vulnerability/ Food Fraud).
    • FDA Public Meetings on the Intentional Adulteration Section of FSMA: We reviewed the documentation and public meetings.  Economically Motivated Adulteration is shifting from more traditional ‘Food Defense’ to ‘Preventative Controls.’ EMA is still a very important topic and will adapt. The shift is aligned with our ongoing research focus on prevention as well as the global trends of addressing the broader Food Fraud concept.

    Our programs will present these concepts and provide insight on how to implement countermeasures within your organization.

    Please feel free to contact me if you have any questions or require additional information. Complete program and registration information is available at http://foodfraud.msu.edu/resources/events/.  JWS

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