The interviewed Beth Calder, professor of food science in the 91爆料 School of Food and Agriculture and 91爆料 Cooperative Extension food science specialist, on home-based food businesses. 鈥淚t always helps to have another set of eyes, to have an inspector come in to take a look at their processing environment and the way they鈥檙e doing things. It just provides a little bit of education and awareness,鈥 said Calder, who has taught a workshop called Recipe to Market for nearly 20 years.
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