Brady Carter, Ph.D. is the Chief Scientific Officer at Carter Scientific Solutions. He specializes in water activity, moisture sorption, shelf-life stability, plant science, and wheat production and quality. He has 23 years of experience in research and development and previously was a Research Professor at Washington State University focusing on wheat end-use quality. Dr. Carter has pioneered work in using dynamic isotherms to investigate product stability and establish critical water activities for optimal shelf life. He also specializes in shelf-life loss and effective utilization of instrumentation to address product safety and quality issues. Dr. Carter holds a Ph.D. in Crop Science and Food Engineering and an M.S degree in Cereal Chemistry and Crop Science from Washington State University, as well as a B.A. degree in Botany from Weber State University.
In this episode of Food Safety Matters, we speak with Dr. Carter [41:18] about:
News and Resources
News
Donald Prater Becomes New Head of FDA Human Foods Program [16:54]
FDA Commissioner Steps Down, To Be Replaced by Agency's Human Foods Leader
Top U.S. Food Safety Officials Discuss Regulatory Landscape at Food Safety Summit
FDA Encourages Industry to Develop Best Practices, Use Root Cause Analyses [20:30]
FDA Finalizes Systematic Post-Market Food Chemical Review Process [21:34]
FDA Launches One-Day Inspectional Assessments [22:30]
Scientists Tackle Food Waste with More Accurate 'Sell By' Dates Based on Meat Microbial Activity [27:42]
Monitoring Data Show EU Food Mostly Compliant with Pesticide Limits [35:58]
Resources
Food Safety Rockstar T-Shirts on Amazon (BE ADVISED: they run small)
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