logo
episode-header-image
Oct 28
1h 8m

Ep. 204. Spink and Fenoff: How to Preven...

FOOD SAFETY MAGAZINE
About this episode

John Spink, Ph.D. is the Director and Lead Instructor for the Food Fraud Prevention Academy, as well as an Assistant Professor in the Department of Supply Chain Management (SCM) in the College of Business at Michigan State University (MSU). His food fraud prevention research focuses on policy and strategy to understand and prevent supply chain disruptions and to implement procurement best practices. He is widely published in leading academic journals and has helped lead national and global regulatory and standards activity. More recently, his teaching and research has expanded to supply chain disruption management and procurement best practices.

Roy Fenoff, Ph.D. is an Associate Professor in the Department of Criminal Justice at The Military College of South Carolina (The Citadel). He is also a Forensic Handwriting and Document Examiner and an expert in forgery detection. Dr. Fenoff specializes in forgery and document fraud, food fraud and protection, and transnational crime.

In this episode of Food Safety Matters, we speak with Drs. Spink and Fenoff [33:30] about:

  • Their recurring workshop and certificate course for the annual Food Safety Summit on food fraud prevention
  • What makes food fraud an urgent and misunderstood issue
  • The intersections between food safety and food fraud
  • Different ways to check for, catch, and trace food fraud
  • The elements of a comprehensive food fraud vulnerability assessment
  • Focus areas for companies trying to develop a deep enough understanding of their supply chains and end products to prevent food fraud from occurring
  • How to implement a food fraud prevention strategy and management system, which is taught during Drs. Spink and Fenoff's annual Food Safety Summit course, and how course participants respond to and have applied these teachings within their companies
  • What Drs. Spink and Fenoff find both meaningful and challenging about their food fraud prevention and research work.

News and Resources

News

Color Manufacturers Sue West Virginia Over 'Unconstitutional' Food Dye Ban [7:08]

California Enacts Law Defining Ultra-Processed Foods, Will Ban UPFs in Schools [14:40]

Reagan-Udall Report Explores Strengthening Cross-Sector Responses to Food Safety Threats [23:09]

Novel Salmonella Vaccine Shows Promise in Clinical Trial [28:57]

Resources

"Ultraprocessed Nation" in the New York Times' October 20, 2025 "The Morning" newsletter

We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

Up next
Nov 11
Ep. 205. Black and Gabor: Digital Transformation and Emerging International Standards for Food Safety
Tom Black is the First Assistant Secretary of the Exports and Veterinary Services Division at the Australian Government's Department of Agriculture, Fisheries, and Forestry. In this role, he is responsible for regulating and facilitating Australia's exports of animal commodities ... Show More
1h 26m
Oct 30
Kris Sollid: What Does Consumer Sentiment Say About the Safety of the U.S. Food Supply?
Kris Sollid, R.D., is the Senior Director for Research and Consumer Insights at the International Food Information Council (IFIC). A registered dietitian with a passion for improving nutrition science communications, his role at IFIC includes leading consumer research projects, e ... Show More
30m 22s
Oct 14
Ep. 203. Dr. David Dyjack: What Does the Future of the Food Safety Workforce Look Like?
David T. Dyjack, Dr.P.H., CIH has served as Executive Director and CEO of the National Environmental Health Association (NEHA) since May 2015. Dr. Dyjack's 30-year career includes expertise in environmental health, emergency preparedness and response, public health informatics, i ... Show More
1h 14m
Recommended Episodes
Sep 2022
Inside food safety scares
Food contamination is a serious public health problem around the world. The World Health Organisation estimates that 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420,000 die every year. In this episode, Ruth Alexander speaks to so ... Show More
29m 40s
Jun 2025
What's up with Refrigerant & System Regulations w/ Copeland
In this insightful episode of the HVAC School podcast, host Bryan sits down with Jennifer Butsch, Director of Regulatory Affairs at Copeland, to discuss the rapidly evolving regulatory environment affecting the HVAC industry. With eight years of experience at Copeland and a backg ... Show More
33m 8s
Mar 2025
Why is red food dye banned?
<p><strong>#208</strong></p> <p>Melissa and Jam dive deep into the topic of FDA regulations, particularly focusing on food additives like red food dye. They discuss the complexities of the FDA's approval process, the Delaney Clause, and recent changes in the regulation of red dye ... Show More
33m 49s
Aug 20
The science of making fruits and veggies last longer | Jenny Du
<p>It's a hard nut to crack: in order to prevent food waste, we rely on plastic packaging and refrigeration, which harm the environment. What if we could turn to nature to address these challenges? Engineer and chemist Jenny Du shares how a simple plant-based innovation — using t ... Show More
13m 32s
Jun 2017
Jennifer Lavers – Ocean Plastic, Marine Conservation and Birdlife (Plastic Sucks Part 2)
<p>Dr. Jennifer Lavers sees seabirds as sentinels of marine health. Are we listening to what they're telling us? Her work as a scientist attached to the University of Tasmania's Institute for Marine and Antarctic Studies focuses on birdlife, but recently she's been looking to art ... Show More
49m 13s
Oct 2022
Asking For Help, PFAS Chemicals, Plastics Recycling, Depression Book. October 21, 2022. Part 2
<p>The Science Behind Why You Should Ask For Help</p> <p>Sometimes asking for help—even for the smallest of favors—can feel awkward, or like you’re inconveniencing someone else. But the odds are, you’re probably wrong. Studies show that people are much more willing to lend a help ... Show More
47m 18s
Sep 26
Interview: The plant-based coating that is eliminating food spoilage | Jenny Du
If food waste were a country, it’d be the third highest emitter of greenhouse gas emissions after China and the US, says Apeel Senior VP of Operations Jenny Du. Following her talk at TED2025, Du sits down for a conversation with host Sherrell Dorsey on how her lab is creating pla ... Show More
20m 51s
Nov 2024
Carbon conscious cooking for the future
Our volatile climate will impact the way we cook and the way we eat. And so, farming needs to adapt, eating needs to adapt, and how we cook, will also need to adapt.   In this episode of the Science Behind Your Salad, Jane Craigie explores the world of carbon farming: how can we ... Show More
31m 48s
Aug 2024
Matthew Archer, "Unsustainable: Measurement, Reporting, and the Limits of Corporate Sustainability" (NYU Press, 2024)
In recent years, companies have felt the pressure to be transparent about their environmental impact. Large documents containing summaries of yearly emissions rates, carbon output, and utilized resources are shared on companies’ social media pages, websites, and employee briefing ... Show More
40m 18s
Listen to millions of songs and podcasts on Anghami