Another lecture at the Chemistry Society, this time on fighting food fraud,which has been going on for centuries and is still a huge problem, whether it's water in beer (or frozen chicken) or less inoxious products added to increase bulk.
Dr. Duncan Campbell, who was giving the lecture, was an expert, but unfortunately he is not a good lecturer, and this fact was not helped by the fact that there was a problem with the microphone, so I missed quite a lot.
But it was still interesting, including the way the authorities have striven to prevent unscrupulous traders from defrauding their unsuspecting customers.
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