False Food Labeling
Food contamination is the process by which the quality of food is compromised, either by the growth of inferior ingredients or by the removal of crucial ingredients. It includes not only the purposeful addition or substitution of substances but also the natural and compound tainting that occurs during the development, storage, preparation, transportation, and circulation of the food items. It is also responsible for the reduction or deterioration of the quality of food items. The compounds known as adulterants are used to make food products unsafe for human consumption.
Related Conference of False Food Labeling
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
False Food Labeling Conference Speakers
Recommended Sessions
- Additives in Food
- Health and Nutrition of Food
- Nanotechnology in Food
- Analysis of Food
- Analysis of Food and Drugs
- Chemistry of Food
- Chemistry of Organic Matter
- Cutting-Edge Technologies for Food Processing
- Engineering Food Production
- False Food Labeling
- Food Physical Chemistry
- Genuineness and Honesty of Food
- Innovation and Food Science
- Innovative and quick approaches to food chemistry
- Microbiology of Food
- Nutrition and Food
- Processing of Food
- Resource Economics and Agriculture
- Reusing and Wasteful Food
- Rheology of Food
- The Food Industry's Use of Hydro Colloids
- Toxicology of Food
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