معرفی
Dr. Philip G. Crandall is a Professor in the Department of Food Science at the University of Arkansas. He holds a Ph.D. and M.S. in Food Science from Purdue University and a B.S. in Horticulture from Kansas State University. His research focuses on retail food safety and green technologies to minimize risks from foodborne pathogens across the food supply chain.
Research interests include:
- System-wide intervention strategies for food safety risk reduction
- Impact of sanitizing agents and practices on Listeria monocytogenes contamination
- Role of equipment and employees in foodborne illness transmission
- Development of educational programs for food safety training
His publications focus on food safety training methodologies, handwashing compliance, and technological interventions in food service environments. Research employs behavioral science approaches and emerging technologies to improve safety outcomes.
Honors include:
- IFT Fellow (2012)
- President of Phi Tau Sigma (1996)
- Multiple honorary society memberships including Phi Kappa Phi and Sigma Xi
Holds patents for food safety innovations including:
- Use of lactic acid bacteria as bio-sanitizers
- Soybean pectin production methods
- High-brix citrus concentration processes
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