| Abstract: |
What have you eaten today? And how much do you know about how it was produced, what was added to it along the way, and how it made its way to your plate? Even as most of us grow increasingly removed from actual food production, many consumers still take food fraud and perceptions of food purity incredibly seriously. Scandals around “meat glue” or milk and honey contamination, and the skyrocketing global interest in organic foods, underscore the fact that many of us still care quite deeply about the foods we eat and how they’re produced – and that’s affecting food labelling, regulation and consumer behaviour. One person who’s studied that terrain closely is Dr Andrew Ventimiglia, a Research Fellow at The University of Queensland, who researches food fraud and how it relates to science, culture, trademark law and food regulation. |
