Cyber security threats present critical risks to all organizations. This talk will characterize and discuss the current cyber threat landscape and then discuss how such threats can impact the manufacturing and food industries in particular. We will discuss different classes of threat actors, including both internal and external threats. We will then discuss best practices and safeguards that audience members should employ both personally and professionally.
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Food fraud, also called economically motivated adulteration (EMA), is the deliberate adulteration or misrepresentation of foods or food ingredients for economic gain. News regarding the adulteration of grated parmesan cheese using fillers such as wood pulp is just one case of food fraud in the...
Posted by: John Larkin, PhD- Research Director, Food Protection and Defense Institute
FPDI hosted a two-day Summit last week with 40+ individuals across government, industry, and academia. The focus of the Summit was Cybersecurity in the Food Industry. We discussed current practices...
The CCICADA Summer Reconnect Workshops expose faculty teaching undergraduates to the role of the mathematical and computer sciences in homeland security and provide an opportunity to researchers in government or industry to learn about recent material in various areas. Topics are presented in a...
To enhance understanding of the potential health and security risks associated with global trade in wildlife and characterize the participation of the US in such trade, EcoHealth Alliance (www.ecohealthalliance.org) has been collecting data and analyzing global wildlife trade (GWT) over the past decade. GWT involves international trade of billions of individual animals and their products through a range of market chains that vary in source, trader and consumer identity, geographical pathway of movement, as well as purpose and legality. This presentation will cover information gathered through the above described efforts and briefly address potential associated concerns.
The Food Safety Modernization Act requires that a vulnerability assessment of the food system be conducted, including biological, chemical, radiological or other risk assessments. Our goal is to develop a web-based food-processing vulnerability assessment tool for microbial attack agents, capable of providing quantitative estimates that directly measure risk and vulnerability using public-health based metrics. This tool should be generic in nature, enabling application to multiple food systems.
Researchers from the Food Protection and Defense Institute have an article published in the most recent Public Library of Science (PLOS) Neglected Tropical Diseases journal.
The Food Protection and Defense Institute will be hosting a Food Defense Certification Course that will equip your company with the knowledge and skills to: • Foresee Food Defense Threats and Vulnerabilities • Protect Your Brand from Intentional Adulteration • Prepare for Upcoming Regulations
The Food Protection and Defense Institute will be observing a minute of silence at 11 AM on Wednesday, December 9th for those who were affected by the tragic events in San Bernardino. The December 2nd shootings at a meeting for the San Bernardino County Department of Public Health took the lives of those who had dedicated their careers to environmental health, a community of people that FPDI has worked closely with for the past 11 years. Harry Bowman, a former researcher at one of FPDI's sister centers -- the Center for Risk and Economic Analysis of Terrorism Events (CREATE), was also a victim of this tragedy. We hope you will join us during Wednesday's minute of silence, which will be in solidarity with the environmental health community that will be observing the minute of silence across the nation.
With an increasingly globalized market, U.S. FDA researchers have been investigating portable devices to allow for sample analysis and triage outside traditional laboratory settings in order to improve safety of consumer products. While portable devices are more established in the pharmaceutical arena, their use in evaluation of foods and dietary supplements is increasing. This presentation will focus on our work in evaluating instrumentation (Raman and near-infrared spectroscopies) and developing detection methods for skim milk powder authentication and adulteration.