Search results for author:"Kalmia E. Kniel"
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Journal of Food Science Education Vol. 8, No. 2 (April 2009) pp. 32–38
Commercial, nonthermal processing of food, such as high hydrostatic-pressure processing (HPP), has increased. The safety and quality of foods produced by HPP has not been well communicated to the public. An online, nationwide consumer survey was...
Development, Dissemination, and Preimplementation Evaluation of Food Safety Educational Materials for Secondary Education
Journal of Food Science Education Vol. 12, No. 2 (April 2013) pp. 28–37
With the persistence of microbiological foodborne illness and anticipated future shortage of scientists with agricultural and food science expertise in the United States, it is imperative to educate youth on microbiological food safety and enhance...