Philip G Crandall
Professor, Department of Food science, Bumpers College
University of Arkansas, USA
Dr. Philip Crandall recieved his PhD in Purdue University, Food Science. He completed his MS also in Purdue University, Food Science. BS in Kansas State University, Horticulture.
His research focuses on natural antimicrobial compounds for red meat and poultry, postharvest pathogen control in food animals, genetics and physiology of foodborne pathogens postharvest, and foodborne pathogen interventions and multiple hurdle development in postharvest food production systems.