By Keya Mukherjee Ph.D. and Vittorio Fattori Ph.D. As the global population rises there is an increased need to find solutions to adequately feed the world. This is
By Lauren Solar Food allergen risk management and accurate labelling have been interrelated issues since ingredient listings were first legislated, back in the
By Danny Bayliss Pulsed electric field (PEF) is a non-thermal food preservation technique that uses high voltage fields to generate pores in cell
By Andrea Tolu The presence of foreign materials in food is relatively less frequent compared to other types of adulteration. According to
As the global population rises, there is an increased need to adequately feed the world. All this has prompted a heightened interest in
By Dr. Matthew D. Moore One of the most exciting areas of research in the realm of food safety has been the development
By Dilia Narduzzi Meal kits — boxes delivered to your doorstep containing recipes and ingredients to make home-cooked meals — have been gaining
By Geoff Farrell Root Cause Analysis (RCA) is a systematic method of problem solving that can be used to identify and resolve core
By Prof. Dr. Darin Detwiler. I recently heard a joke that a Zoom call is much like holding a séance – the older
By Michelle Rzendzian When it comes to training and food safety, quality management is key in ensuring consistency and excellence. An organization
