Author: cdavies

Part 2: “The symbolism of food is local”

Post author By cdavies
Post date February 22, 2021
Categories In Food systems

Part 2 from my interview with Wayne Roberts discussing how food is seen as a local issue, even though it isn’t really

A Conversation with Wayne Roberts. Part 1: Introduction and Three Streams to Food Thinking

Post author By cdavies
Post date February 15, 2021
Categories In Food systems
3 Comments on A Conversation with Wayne Roberts. Part 1: Introduction and Three Streams to Food Thinking

Back in August 2020, I was fortunate to interview Wayne Roberts, before he unexpectedly passed away in January, for my book, Food Science and Food Systems: A Call for Change. I was delighted when he agreed because I found his perspective on the food system refreshing. In part 1 I share what we discussed about how to think about food.

What If

Post author By cdavies
Post date January 18, 2021
Categories In Food Safety

The one question I am always asking myself when I am writing food safety plans for my clients “What If?”: What if the temperature isn’t exactly at 165 F when cooking chicken? What if the sanitizer concentration is slightly less than the manufacturer recommends? What if the food safety plan is only followed for every […]

What will 2021 Bring?

Here are my goals for 2021. What are yours? Please share and we can support each other!

Chocolate Tasting

Need an idea of what to do with all that chocolate you bought over Christmas? Or perhaps just an excuse to buy more chocolate and enjoy it.

Here is my idea of how to run a chocolate tasting.

Food Allergen Program

A comprehensive allergen program will help prevent your business having to recall your products due to misbranding.

FAO Reports Discuss 2020 Food and Agriculture

Post author By cdavies
Post date December 2, 2020
Categories In food, Food systems
1 Comment on FAO Reports Discuss 2020 Food and Agriculture

Two recent reports show that our food system needs help. Read more in this blog post.

EGGS

Eggs are fabulous.

HARM Part 4: Hurdle Technology

Post author By cdavies
Post date November 9, 2020
Categories In Food Safety

We can use multiple processing techniques to reduce the risk of foodborne illness and extend the shelf life of our food.

HARM Part 3! Reduced Moisture

Post author By cdavies
Post date November 2, 2020
Categories In Food Safety

Part 3 of my HARM series. Find out how reducing the moisture content makes food safer. This article includes an introduction to the food scientific term of water activity!