Postdoc food fraud & authenticity
We are looking for a postdoctoral researcher interested in:
- Studying the interplay of factors that affect the risk of food fraud in supply chain networks
- Novel analytical methods for detection of fraud
- Involvement in the new EU-China-SAFE project - exchange of food fraud methods with EU and Chinese partners
- Mentoring post-graduate students and providing assistance w.r.t. food fraud-related courses
Frauds with foods are common practice and concern misrepresentation (e.g. counterfeiting) as well as adulteration (removal, substitution, dilution, etc.) issues. Its consequences are devastating. Fraud is the result of the interaction between motivated offenders, and the opportunities presented by victims and by those entrusted with controlling risks. Understanding of key fraud drivers and enablers are the first step towards prevention and mitigation. Regarding mitigation of fraud, two options exist. One can avoid vulnerability by ceasing or not commencing activity to remove the source or lower vulnerability by implementation of control measures. One of these measures involves product screening by analytical methods. These methods have developed rapidly over the past decade and include complex fingerprint methods based on any kind of signal, in and beyond the laboratory.
Within this research project, the aim will be to develop and exchange methodology for (a) assessment of fraud vulnerability of organisations and (b) for detection of product fraud, together with partners in the EU project. Fraud vulnerability in wine, meat and spices chains will be evaluated in a large team of partners in the project. Existing detection methodology for authentication of spices will be further improved and shared/compared with Chinese partners. The postdoctoral researcher is expected to supervise BSc/MSc thesis student projects that are related to food authenticity/fraud and to assist in the educational activities of the food fraud/authenticity related courses.
The postdoctoral researcher will work at the Food Quality & Design group of Wageningen University. Measurements will be carried out across Wageningen University and Research and partner organisations in the project.
This job comes from a partnership with Science Magazine and