Co-edited by Rosalee S. Hellberg, associate professor in the Food Science Program at Chapman University, Karen Everstine, senior manager of scientific affairs at Decernis, and Steven A. Sklare, president of the Food Safety Academy, the book offers a detailed dive into a subject that touches a number of sectors of the food industry.
Chapters, such as those on fraud in herbs and spices, wine or seafood, are written by experts in those fields, and the knowledge within is organized and easily referenced, something Sklare and his co-editors were keen on accomplishing.
“While I want everybody to read the whole thing, I'm realistic that not everybody's going to,” he says. “But if there's a chapter that specifically applies to them, they'll be able to find it. It starts to give you the tools.”
Read more about the interview with the author
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Source: Quality Assurance Mag
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