Barbara (Hrsg.) Almanza

Food Safety

Researching the Hazard in Hazardous Foods

Buch

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Produktdetails

Weitere Autoren: Ghiselli, Richard (Hrsg.) / Khan, Mahmood A. (Hrsg.)

ISBN: 978-1-77463-298-7
EAN: 9781774632987
Produktnummer: 35807049
Verlag: Taylor and Francis
Sprache: Englisch
Erscheinungsjahr: 2021
Seitenangabe: 510 S.
Masse: H22.9 cm x B15.2 cm 940 g
Abbildungen: Farb., s/w. Abb.
Gewicht: 940

Über den Autor

Barbara Almanza, PhD, RD, is Professor and HTM Programs Director at the School of Hospitality and Tourism Management at Purdue University in West Lafayette, Indiana. She was previously Director of the Arthur Avery Foodservice Research Laboratry at Purdue University and a professor of nutritional and food science at South Dakota State University in Brookings, South Dakota. She is a member of several academic and professional organizations, and she is certified as a sanitation instructor with the National Restaurant Association and is a certified as a registered dietitian with the American Dietetic Association.Richard Ghiselli, PhD, is Professor and Head of the School of Hospitality and Tourism Management at Purdue University in West Lafayette, Indiana. He has also taught at Northern Illinois University in DeKalb, Illinois. He is a member of several academic and professional organizations. His work has been published in many professional journals and books.