Reducing the Risk of Food Fraud
*Online Session*

1 Day SOFHT Breakfast Club
27 Nov

How is food fraud evolving and what should you do?

Criminals are getting smarter using new methods and technologies to exploit global food supply chains, risking permanent damage to food and beverage brands. In this live webinar discover:

  • Food fraud today, the impact of a pandemic such as Coronavirus / COVID 19
  • Case studies – real life food fraud
  • Scale and impact: the challenges of global supply chains
  • Emerging trends and threats
  • New criminal activity supporting fraud
  • Preventing food fraud (you can’t but you can make it more difficult and unappealing)
  • Live Q&A


1. An Introduction to the National Food Crime Units Fraud Resilience
2. Overview of food fraud
3. Techniques to detect food fraud
4. Emerging at risk products


- Hayley Ward-Ivan, Prevention Officer, National Food Crime Unit
- Richard Werran, EMEA Regional Director Food and Retail Supply Chain, BSI Group
- James Donarski, Head of Food Authenticity, Fera Science
- Adrian Charlton, Principal Scientist and Biochemist, Fera Science


9.30 – 9.50 – An introduction to the National Food Crime Units Fraud Resilience Questionnaire
9.50 – 10.35 - Overview of food fraud, Techniques to detect food fraud, Emerging at risk products
10.35 – 10.55 - Break
10.55 – 11.25 – Q&A Session
11.25 – 11.45 - Chair’s Round up and Close

Cost: £25 (Members), £50 (Non-members), £15 (Students) all plus VAT per delegate
Time: 9.30am – 11.45pm
Platform: Microsoft Teams

A certificate of attendance is included in the price.

Download the official event flyer.