Expert Qualifications
This food scientist earned his PhD from the Massachusetts Institute of Technology after completing his BS from at Rutgers, the State University of New Jersey. At his current academic institution, he has served as Chairman of the Department and Director of the Graduate Program in Food Science and now holds the academic rank of Professor Emeritus. He has published more than 100 peer-reviewed papers and 8 books in the areas of food safety microbiology, fermentation biotechnology, and protecting the food supply from bioterrorism. He formerly served as the Editor of the Journal of Food Safety and sat on the Food Advisory Committee of the United States Food and Drug Administration.
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