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DTSTAMP:20260923T064927Z
DESCRIPTION:The digitalization of food systems together with the advancemen
 t of technologies facilitates the transmission of a large amount of inform
 ation between industry decision-makers/stakeholders and consumers. Digital
  technologies can connect physical food with its related digital informati
 on for various purposes. This presentation will give an overview of the us
 e of digital technologies\, such as Quick Response (QR) codes\, for food i
 dentification (traceability)\, authentication (anti-counterfeiting)\, medi
 a (marketing) and sensors (quality evaluation). Limitations and developmen
 t direction for improving the technology properties are also discussed as 
 well as the insights on the drivers and barriers of digital technology use
  by industry decision-makers/stakeholders in food supply chains.\n\nThe Vi
 rtual Seminar Series on Food Authenticity is organized by researchers and 
 students at McGill and the University of Guelph.\n\nThe event is virtual a
 nd will take place over Zoom.\n\nZoom link\n\nAbout the speaker\n\nDr. Sar
 a Erasmus is currently an Assistant Professor in the Food Quality and Desi
 gn group at Wageningen University and Research\, the Netherlands. She obta
 ined her PhD in Food Science at Stellenbosch University\, South Africa\, i
 n March 2017 and for the same year\, worked as a postdoctoral researcher o
 f Meat Science at the Department of Animal Sciences at Stellenbosch Univer
 sity. She then continued her career as postdoctoral researcher of Food Fra
 ud at Wageningen University and Research\, which ensued into the entry of 
 the current tenure track from August 2021.\n\nThrough her research\, she d
 eveloped a profound interest in the authentication and integrity of food. 
 She believes that foods produced in a traditional\, sustainable manner car
 ry a priceless story and tradition that should be appreciated and protecte
 d from fraud and mislabelling. She specializes in the use of analytical te
 chniques for food authentication. Her PhD focused on the authentication of
  a regionally unique South African lamb product\, but nowadays she is invo
 lved with studies on various other food commodities (i.e.\, spices\, seafo
 od\, oils\, wine\, etc.) and applications. She maintains her special inter
 est in meat science\, combining this with a research theme on meat quality
  and supply chain integrity. She has published and presented her research 
 findings at international conferences and to the public – contributing tow
 ards bridging the gap of knowledge between the industry\, the consumer and
  science.\n\nShe is involved with the H2020 mEATquality project (as work p
 ackage leader) with the overall aim to provide consumers with quality meat
  by developing scientific knowledge and novel solutions with farmers and c
 hain partners to address societal demands\, environmental concerns and eco
 nomic needs. In this project\, her team is exploring the effect of 'extens
 ification' factors on broiler meat quality\, as well as developing proteom
 ic techniques for the authentication of the meat. She coordinates and teac
 hes the Meat Science course and Food Fraud and Mitigation course and super
 vise various students at Wageningen University. She is also the co-contact
  person for the Netherlands for the International Congress of Meat Science
  and Technology.\n
DTSTART:20240530T153000Z
DTEND:20240530T163000Z
LOCATION:Zoom
SUMMARY:Food Authenticity Seminar Series: The Prospects of Digital Technolo
 gies for Food Identification and Authentication
URL:https://www.mcgill.ca/plant/channels/event/food-authenticity-seminar-se
 ries-prospects-digital-technologies-food-identification-and-357074
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