 Do you know what you are eating? Fraud is estimated to cost the global food industry billions of US dollars every year. It can also pose a significant danger to public health. The consumer, you and I, need to know that the food that we're buying is safe. We need to know that we're getting what we paid for. The IAEA jointly with the FAO helps countries use nuclear and related techniques to trace food origin, check its authenticity, and test for contaminants. Stable isotope analysis allows scientists to check what is in our food and if labels correspond with the ingredients. So we're working on many different products in the area of food traceability. One that we've been working on recently is basmati rice. As a premium product known for its fragrance, basmati rice attracts higher prices. It has been subject to adulteration with rice grown outside the accepted geographical areas to increase profits. It has two issues with relevance to food authenticity. One is that it's the correct rice variety and the second that it's produced in the correct area around the Himalayas. Using nuclear science, scientists can establish where basmati rice was cultivated and prove its origin. Nuclear related technologies can also help scientists confirm if olive oil is authentic. So what we're looking at in olive oil is to check whether there is an adulteration of the pure olive oil that is state in the label. Olive oil can be extended with cheaper alternatives such as rapeseed or even hazelnut oil. There's a possibility that it could have some food safety implications because the oil is not pure and contains other compounds which might be toxic or harmful. Food authenticity and traceability methods can help identify and prevent food fraud and protect public health.