Oregano Adulteration Webinar

Join us for the Oregano Adulteration Webinar presented by Professor Christopher Elliott of Queen’s University in Belfast, Ireland. Professor Elliott led the investigation in the United Kingdom during the horse meat scandal in 2013 and has conducted a worldwide study on adulteration in oregano. Join him for this webinar as he reveals results of that study, including findings that 10 of 33 samples from stores in the U.S. were adulterated with various types of green foliage.

The webinar is scheduled for 11:00am (ET) on Tuesday, February 28, 2017.


Member Pricing Non-Member Pricing
Per Remote Location $50 Per Remote Location $250
* You can have multiple individuals participate from your remote access location at no additional charge. But, if you require more than one remote location access, please register each location.

About our Speaker:

Christopher Elliott, Queen’s University – Belfast, Ireland.

Chris is currently Professor of Food Safety and founder of the Institute for Global Food Security at Queen’s University Belfast. He serves as Pro Vice Chancellor for the university and is responsible for the Medical and Life Sciences Faculty. He has published more than 350 peer review articles, many of them relating to the detection and control of agriculture, food and environmental related contaminants. His main research interests are in the development of innovative techniques to provide early warning of toxin threats across complex food supply systems. Protecting the integrity of the food supply chain from fraud is also a key research topic and Chris led the independent review of Britain’s food system following the 2013 horse meat scandal.

Over the years Chris has developed a high level network of collaborators across Europe, the United States and Asia. He is a visiting Professor at the China Agriculture University in Beijing and the Chinese Academy of Sciences, a recipient of a Winston Churchill Fellowship and is an elected Fellow of the Royal Society of Chemistry, Royal Society of Biology and the Institute of Food Science and Technology.