Petter Olsen is a senior scientist at Nofima and has a MSc. in Computer Science and Applied Mathematics from University of Strathclyde, UK. His research covers a wide range of scientific areas including production management, value chain mapping and analysis, information logistics, traceability, sustainability, industrial economics, cost benefit analysis and decision support systems. He has participated in more than a dozen EU projects and has coordinated two of them. He serves as an advisor to the EC, FAO, WWF, EFSA, and a number of national and international organizations and projects. Author or co-author of 3 European standards (CWAs), 2 ISO standards (ISO 12875 and 12877) and more than 15 peer-refereed scientific publications.
How to detect food fraud when there is no analytical component
A significant challenge related to food fraud is that focus tends to be on analytical methods for detection, but a lot of the actual fraud relates to food product properties that are not physical or biochemical. Examples include fraud in relation to exact origin and ownership (including vessel, gear type and quota, also non-IUU), eco-label status, status in relation to organic / halal / kosher production, and many attributes relating to sustainability and ethics. This presentation outlines a more holistic approach to food fraud, where we start with the whole problem, and look at examples of food fraud that cannot be detected analytically, and what methods are needed for detection and prevention in those areas. This type of fraud is very difficult to detect at later stages in the supply chain, but there are paper-trail based methods under development (mass balance accounting, input-output analysis) that can accompany analytical methods.