20.500.12556/RUL-176525 Zgodovina potvorb kot dejavnik v modelu ocene tveganja za potvorbe živil Fraud history as a risk factor in food fraud risk assessment model Potvorbe v živilstvu so interdisciplinaren fenomen, ki predstavlja potencialno grožnjo potrošnikom in izziv živilskim podjetjem. Spričo porasta števila potvorb v zadnjih desetletjih, so živilska podjetja primorana v pasivno in aktivno ukrepanje. V tej magistrski nalogi smo izdelali sistem za oceno ranljivosti surovin za potvorbe, pri čemer smo se osredotočili na dejavnik tveganja “Zgodovina potvorb”. Z namenom kvantificiranja dejavnika smo izdelali podatkovno zbirko zaznanih primerov potvorb. Zbrali smo podatke o potvorbah živil, jih pretvorili v ustrezno obliko in uredili v strukturirano zbirko. To smo analizirali,preverili vpliv Rusko-ukrajinskega konflikta in pandemije COVID-19 na gibanje števila potvorb ter delež potvorb po skupinah živil. Podatkovno zbirko smo nato umestili v sistem za oceno ranljivosti surovin za potvorbe, kjer nam je služila kot osnova za dejavnik tveganja “Zgodovina potvorb”. Določili in kvantificirali smo še dejavnike tveganja “Narava surovine”, “Sofisticiranost analize”, “Dobavna veriga” in “Ekonomski dejavnik”. Dejavnike tveganja smo povezali v matriko ocene ranljivosti surovin za potvorbe. Za vir podatkovne zbirke se je najbolje izkazala spletna stran Evropske Komisije KC-FFQ (Knowledge Centre for Food Fraud and Quality), ki nam je podala kakovostne in brezplačne podatke o potvorbah. Število potvorb med letoma 2017 in 2024 se povečuje. Zaznali pa smo povezavo med Rusko ukrajinskim konfliktom in pandemijo COVID-19 ter rastjo števila potvorb. Z uporabo kriminoločke teorije in standarda BRCGS smo uspeli izdelati sistem za oceno ranljivosti surovin za potvorbe, ki je kvantificiran, enostaven za uporabo, hiter za posodabljanje in ima željeno odzivnost. Food fraud is an interdisciplinary phenomenon that poses a potential threat to consumers and a challenge to food companies. Given the increase in the number of adulteratifjons in recent decades, food companies are forced to take passive and active measures. In this master's thesis, we’ve developed a system for assessing the vulnerability of raw materials to fraud, focusing on the risk factor “History of fraud. In order to quantify the factor, we created a database of detected cases of food fraud. We collected data on food fraud, transformed it into an appropriate format and arranged it into a structured database. We analyzed the database, checked the impact of the Russian-Ukranian conflict and the COVID-19 pandemic on the trend in the number of food fraud cases and checked the share of food fraud cases by food groups. We then placed the database in the food fraud risk assessment model, where it served as the basis for the risk factor “Fraud history”. We also determined and quantified the risk factors “Nature of raw material”, “Sophistication of analysis”, “Supply chain” and “Economic factor”. We linked these risk factors into a matrix for assessing the vulnerability of raw materials to food fraud. The best source for the database was the European Commission’s KC-FFQ (Knowledge Centre for Food Fraud and Quality) website, which provided us with free, high-quality data on food fraud. The number of food fraud cases between 2017 and 2024 is increasing. We have detected a connection between the Russian-Ukranian conflict, the COVID-19 pandemic and the growth in the number of counterfeits. Using criminological theory and the BRCGS standard, we have managed to create a food fraud risk assessment model, which is quantified, easy to use, fast to update and has the desired responsiveness. potvorbe v živilstvu kriminološka teorija zgodovina potvorb podatkovna zbirka ocena ranljivosti surovin za potvorbe dejavnik tveganja food fraud criminological theory fraud history data base food fraud vulnerability assessment risk factor true false false [P. Godeša] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2025-12-03 07:15:15 2025-12-03 07:15:24 2025-12-22 03:55:18 0000-00-00 00:00:00 2025 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 614.31:338.439:343.53 272298 259689475 55496.pdf 55496.pdf 1 08C23DF59538E88D7C8187522140AB3E 6f2b3688b98bab82494a7487c6b9a484251bb6ced3eb1536ec04967d50f70820 163089b4-d00f-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=222902 Biotehniška fakulteta 0 0 0