Jeanne Yturri

Food research and development, manufacturing, warehousing, distribution, and retailing each involve activities that can have a negative impact on the environment. Food scientists need to be aware that these activities routinely trigger a myriad of local, state, and federal regulations that must be addressed to protect the environment. Compliance with these requirements can consume significant resources and greatly affect operations and business continuity.

R&D. Food laboratories must address …

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