Editors

Gerald M. Sapers received his Ph.D. in food technology from MIT in 1961. He joined the USDA's Eastern Regional Research Center (ERRC) in 1968, after 2 years at the U.S. Army Natick Laboratories, and 6 years in private industry. He has conducted research on dehydrated potato stability, apple volatiles, safety of home canned tomatoes, utilization of natural pigments, pigmentation of small fruits, cherry dyeing, control of enzymatic browning in minimally processed fruits and vegetables, mushroom washing, and microbiological safety of fresh produce, which is his current area of research. He has been a Lead Scientist at ERRC since 1991. Dr. Sapers has published 110 scientific papers, 3 book chapters and 5 patents. He is an active member of the Institute of Food Technologists' Fruit and Vegetable Products Division, and the International Fresh-cut Produce Association.

James R. Gorny received his Ph.D. in plant biology from the University of California, Davis, and his M.S. and B.S. degrees in food science from Louisiana State University in Baton Rouge. He is currently vice president of Technology and Regulatory Affairs for the International Fresh-cut Produce Association, and has been the author and editor of numerous scientific publications including: Editor-In-Chief of the IFPA Food Safety Guidelines for the Fresh-cut Produce Industry and a contributor to the chapter on "Produce Food Safety'' in the recently revised U.S. Department of Agriculture Handbook 66. His research has focused on the effects of modified atmospheres on the quality and safety of whole and fresh-cut fruit produce. He has been actively involved in the fresh-cut produce industry since 1986, and has worked extensively as a consultant on food safety, packaging, quality assurance, operations, and general management issues, both nationally and internationally.

Ahmed E. Yousef received his Ph.D. in food science from the University of Wisconsin (UW)-Madison in 1984. Subsequently, he served as a postdoctoral researcher at the Department of Food Science and the Department of Food Microbiology and Toxicology, UW. Dr. Yousef joined The Ohio State University (OSU) as an assistant professor in 1991. At OSU, Dr. Yousef investigated food biopreservation using bacteriocins, explored new applications of ozone in food processing, and addressed the safety of foods processed by novel technologies such as pulsed electric field, high pressure processing and ohmic heating. He is currently a professor at the Department of Food

Science and Technology and the Department of Microbiology, teaching the main food microbiology course at OSU. Dr. Yousef has published 2 books, 10 book chapters, and 70 scientific papers and review articles, and a patent. He is an active member of the Institute of Food Technologists, the American Society for Microbiology, and the International Association of Food Protection.

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