Fraudulent behavior that covers adulteration, dilution, or substitution of any kind associated with food, food ingredients, or food packaging as well as false, missing and misleading statements or food labelling is considered to be food fraud. Although food fraud is mainly economically motivated, resulting in the reduction of food quality, some fraudulent activities may compromise food safety by introducing potential contaminants as adulterants.

Food fraud related challenges that have been recognized lately mainly comprise of the development of new detection methods, deployment of novel fraud root cause analysis, the need for new food regulation, risk assessment of fraud vulnerability associated with food, food supply chain, mitigation measures and fraud criminology.

This Special Issue aims to attract both original research articles on new methods for preventing or detecting food fraud, and review articles that describe the current state of the art related to the various dimensions of food fraud. Articles relating to the quality of food that is affected by food fraud are also welcomed.

Potential topics include but are not limited to the following:

• Food fraud types recognized in food science
• Modeling and evaluating food fraud risks
• Exploring perspectives for combating food fraud through data mining
• Fraud vulnerability assessment tools
• Motives behind fraudulent behavior
• Food authentication and food fraud
• Food safety hazards caused by food fraud
• Novel analytical methods for detecting food fraud
• Food fraud control and food law
• Links sensitive to food fraud in the food chain
• Trust in the supply chain and prevention of food fraud
• Consumer perceptions related to food fraud