Centre for Counter Fraud Studies

Food Fraud Courses

Food fraud is a growing threat to food businesses, but is not well understood by the majority of business directors, managers and operators. These courses can provide your business with with the tools to quantify, detect and prevent fraud, and to build an anti-fraud culture in your company.

Developed in collaboration between NSF International, the Centre of Counter Fraud Studies and Portsmouth Business School, with input from other leading experts in food crime, our training courses can give you the information you need on types of food fraud, how and where it is likely to occur in your business or your supply chain, and the potential for brand damage. 

Online course

An online version of the course, designed to increase your awareness of food fraud and show how to increase the resilience of your business to fraud but without the in class activities offered by the face-to-face courses. The online course has:

  • five video presentations for you to watch and listen to in your own time
  • an exercise to help you apply the ideas learned in the course
  • a quiz to test your learning and understanding, which you must complete in order to obtain the certificate of completion for the course
  • links to useful resources
  • a downloadable summary of the key ideas in the course

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Tailored courses

We can work with you to provide courses tailored to your requirements, bringing together the latest in research with the specific needs of your business.

Whether you require full day courses for managers, operators and advisers, a senior executive session or distance learning modules, please feel free to discuss your needs with us on 023 9284 4488, or via email at foodfraudcourses@port.ac.uk.

Open courses

Dates for open courses in 2016 to be announced soon.

About the courses

We deliver courses through a combination of mini-lectures, group discussions and exercises, and specific case studies. Delegates are highly encouraged to interact with course leaders, and each other, for better learning results.

Key topics

  • The cost of fraud to your organisation – Learn how much fraud is costing the industry
  • Understanding supply chain food fraud – The types of fraud: mis-labelling, substitution, adulteration and counterfeiting and where the supply chain is most vulnerable.
  • Related crimes – Fraud often involves other crimes such as tax evasion, bribery, false accounting and money laundering.
  • Thinking like a criminal – Introduction to the NSF Fraud Model which identifies the relative risks of different products and ingredients at any point in the supply chain, based on economic factors, ability to substitute, ease of perpetration and difficulty of detection.
  • Counter fraud and forensic accounting – Introduction to the principles of counter fraud and forensic accounting techniques, providing learners with invaluable tools for recognising the red flags of food fraud within the supply chain.
  • Building resilience to food fraud – How to change company attitudes in order to favour a proactive rather than reactive stance and establish an anti-fraud culture. Techniques include deterrence, whistle blowing, management controls, network analyses, forecasting and fraud proofing techniques.
  • Seven steps to detect and prevent food fraud – NSF’s integrated 7-step approach which identifies the potential opportunities for fraud within a company and supply chain; addresses the vulnerabilities in terms of commercial drivers, buying behaviors, performance measures and company culture; and then puts in place supply chain controls and management.

Course leaders

  • Professor Lisa Jack, Head of the Food Fraud Group at the University of Portsmouth, forensic accounting expert and a contributor to Professor Chris Elliott’s 2014 Review into the Integrity and Assurance of Food Supply Networks commissioned by the Food Standards Agency.
  • Carole Payne, NSF consultant, a recognised expert in industry standards and supply chain food safety, former Operational Standards & Group Audit Director at Tesco.
  • Kevin Swoffer, Technical Director, Consulting and Technical services at NSF International with 40 years’ experience in food retailing & manufacturing, former Head of Technical Services at BRC. 


Starting from £250 per delegate for a half-day session or £3000 for an in-house course for up to 15 delegates. 

Online costs are £200 per delegate.

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