The Science of Spotting Fake Foods – Speaking of Chemistry


Food fraud often boils down to politics or semantics. Something labeled parmesan cheese may not come from Parma, for instance. But sometimes food producers try to feed us cheap fillers and other lies. In this episode of Speaking of Chemistry, Sophia Cai explains how scientists, regulators, and food makers are relying on chemistry to make sure consumers get what they pay for.

Want to learn even more about fighting food fraud? Check out these great resources.

Parmesan test can detect cheesy imposters | C&EN
http://cen.acs.org/articles/94/web/20…

Autheticating Food | C&EN
http://cen.acs.org/articles/87/i5/Aut…

Food Safety Gambit | C&EN
http://cen.acs.org/articles/88/i19/Fo…

The Parmesan Cheese You Sprinkle on Your Penne Could Be Wood |Bloomberg
http://www.bloomberg.com/news/article…

Guilty pleas filed in federal criminal fake cheese cases | Food Safety News
http://www.foodsafetynews.com/2016/02…

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