Concepedia

Concept

food adulteration

Parents

132

Publications

5.6K

Citations

485

Authors

203

Institutions

About

Food adulteration is the intentional act of debasing the quality of food offered for sale, either by the admixture or substitution of inferior substances, or by the removal of some valuable ingredient, often for economic gain or deception. As an academic concept and research field, it involves the systematic study of these fraudulent practices, focusing on the development and application of analytical methods for detecting adulterants, evaluating the associated public health and economic impacts, and investigating regulatory and enforcement mechanisms aimed at ensuring food integrity and consumer protection.

Top Authors

Rankings shown are based on concept H-Index.

MC

University of Vienna

RH

Austrian Agency for Health and Food Safety

CT

Queen's University Belfast

LM

Royal Agricultural University

JH

University of Sussex

Top Institutions

Rankings shown are based on concept H-Index.

Wageningen University & Research

Wageningen, The Netherlands

University of Vienna

Vienna, Austria

Royal Agricultural University

Cirencester, United Kingdom

Queen's University Belfast

Belfast, United Kingdom

Top Venues

Rankings shown are based on concept H-Index.

Journal