Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 562404
Title Food fraud and vulnerability assessments
Author(s) Ruth, Saskia M. van
Source In: Encyclopedia of Food Chemistry Elsevier - ISBN 9780128140260 - p. 663 - 669.
Department(s) Food Quality and Design
BU Authenticity & Bioassays
Publication type Peer reviewed book chapter
Publication year 2019
Keyword(s) Controls - Drivers - Enablers - Food adulteration - Food authenticity - Food fraud - Food safety - Mitigation - Motivations - Offenders - Opportunities - Quality management

Food fraud is the intentional, deceptive misrepresentation of foods for economic gain. It is the outcome of the convergence in time and place of a motivated offender and a suitable target in the absence of capable guardians. Fraud vulnerability of businesses depend on openings for undesirable events resulting from weaknesses or flaws in the system. The mapping of a company’s or chain’s fraud vulnerabilities is a first step towards fraud management. In this chapter the food fraud concept based on the criminological routine activity theory is described. Furthermore, key elements and individual fraud factors are discussed, as well as differences in fraud vulnerability across supply chains and their tiers.

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