Mary K. Schmidl

We live in a fiercely competitive, just-in-time, stress-intensive world in which everything is fought for and sought after. In our daily activities as food scientists, technologists, or engineers, we are constantly striving “to be the best we can be” within our own personal and family limits. For that, we need resources, often described as hours and dollars.

But it takes more than hours and dollars. As important as those resources are, knowledge is the resource that allows us to use them better.…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe