Food protection and sustainability go hand-in-hand, and audacious innovation is key to minimizing food waste. Watch the full recording of this expert-led webinar to learn more.
Contributor
Kathleen Glass, PhD
Associate Director, Food Research Institute - University of Wisconsin-Madison
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Kathy is Associate Director of the Food Research Institute at University of Wisconsin-Madison and works with the food industry to develop and validate formulation-safe foods. Kathy has written more than 80 technical abstracts, 50 peer-reviewed publications, three book chapters and is an active member of the National Advisory Committee for the Microbiological Criteria of Foods and the International Association for Food Protection (IAFP). Kathy is a regular instructor at workshops on listeria control methods, preventive controls for human foods, and process cheese, dairy, and meat safety. She earned her Doctorate in Food Microbiology and Safety at the UW-Madison, focusing on formulation safety of pasteurized process cheese products.
