
February/March 2021


Food Science Research: February/March 2021

The Seven Principles of HACCP

COVID-19 and Intentional Adulteration

Moving Forward After a Positive Allergen Residue Result

COVID-19 and Employer Liability

The Effect of Microplastics on Oysters

How Food Processors Can Reduce Food Waste

How Fats May Interfere with Potency Testing in Cannabis-Infused Chocolate

Food Safety a Key Factor in Achieving a Sustainable Food Supply

Cereal Grains Testing: Here Are Some of the New Methods Emerging for Rapid Detection

Opinion: Whole-Genome Sequencing Is a Double-Edged Sword for the Food Industry
