• Registration Now Open: MSU Food Fraud Programs, July 20-21/22-23 and Sept 21-22/23-24: Food Fraud Basics and Quantifying Food Risk (Invitation Only)

    by John Spink • June 19, 2015 • Blog • 0 Comments

     reg openUPDATE: The July event will include the latest insight from the updated Chinese Food Safety Laws that cover “Non-Traditional” threats such as Food Fraud. This session will also include the latest insight on Food Fraud Vulnerability Assessments and audits that were addressed in the Food Fraud Sessions at the Food Safety Summit. MSU’s FFI was the Convener and Moderator for both sessions.

    Food Safety Summit presentations that will be reviewed:

    • UK (Queen’s University Belfast/ The Elliott Review, by Katrina Campbell,),
    • EC (DG-JRC, Food Fraud Resolution, Franz Ulberth),
    • China (Center for Food Safety Risk Assessment – CFSA, Yongning Wu,),
    • GFSI (former Chair, Yves Rey, Danone),
    • USP (Food Fraud Database and Vulnerability Assessment, Susan Brown, McCormick), and the
    • EC Food Integrity Project (Michelle Lees, Eurofins).

    To Our Food Fraud Initiative Partners,

    This is an announcement of our next Short Course and Executive Education programs, updated with registration links:

    Food Fraud Basics – Short Course

    Course Dates – Note NEW Dates:

      • July 20-21, 2015 – NEW   
      • September 21-22, 2015

    Link to flyer

    Link to Registration – https://commerce.cashnet.com/msu_3794

    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 – By Invitation Only*

    Course Dates – Note NEW Dates:

      • July 22-23, 2015 – NEW 
      • September 23-24, 2015

    Link to flyer

    Link to Registration – https://commerce.cashnet.com/msu_3794

    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 graduate course Quantifying Food Risk (VM 825).

    *Note: The attendance is limited to Brand Owners and invited guests.  Please contact the instructor.


    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 Prevention, Vulnerability Assessment/ 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/

    John Spink

    Director & Assistant Professor

    Food Fraud Initiative

    Michigan State University



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