PROBLEM
Food fraud occurs when manufacturers substitute a cheaper ingredient for one that is more valuable, like cutting olive oil with vegetable oil. It’s a tough crime to catch as foods can be altered anywhere along a global supply chain. Ensuring authenticity is even more difficult when dishonest purveyors simply swap a similar product for its more expensive counterpart, like Himalayan salt or San Marzano tomatoes.
SOLUTION
Researchers at Purdue University have developed a patent-pending two-part process to provide information about the atomic composition and chemical structure of a food sample, enough to pinpoint the ingredients, the preparation and, potentially, the point of origin.
PRIMARY INVESTIGATOR
Bartek Rajwa, associate research professor
IN THE MEDIA
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LICENSING CONTACTS
Email: otcip@prf.org
MEDIA CONTACT
Email: Steve Martin // sgmartin@prf.org
