Richard Stier is a consulting food scientist who has helped food processors develop safety, quality and sanitation programs. He believes in emphasizing the importance of how these programs can help companies increase profits. Stier holds degrees in food science from Rutgers University and the University of California at Davis. He is a Contributing Editor for Food Engineering. Email: rickstier4@aol.com
Last Fall, I attended the 28th Annual Rapid Methods Workshop at University of Wisconsin-River Falls. Dr. Purnendu C. Vasavada, the driving force behind the program, brings people from all over the world to discuss rapid microbiological methods, food safety and quality issues and future trends.
