Sheri Schellhaass

For years, our profession has been regarded as a primary contributor to all aspects of the production and distribution of food—“from the farm to the fork.” Within the past several years, it has become evident that our focus has moved well beyond the farm-to-fork concept. Industry, academia, and government have joined efforts to determine how food impacts general health and well-being.

We have learned that food science and technology have had critical roles in increased life expectancy over the pa…

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