What’s in My Food and Why is it There?

Food may contain a number of intended (e.g., ingredients) and unintended (e.g., pathogenic or spoilage microbes) substances.  These have implications for safety and quality that may in turn result in our tendency to waste food.  Cameron Faustman, UConn professor and visiting scholar at the Food Law and Policy Clinic this semester, will provide a brief presentation and host discussion on this topic.