Khalil Divan, Ph.D.

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We can all agree that consumers should never have to worry whether their food is safe. Where agreement doesn’t exist, however, is in the how. How do we best monitor for chemical, biological and physical contaminants, how do we report and to whom, and how much regulation is too much? Even as industry continues to debate the how, prevailing sentiment is that the onus for ingredient and finished product safety is on manufacturers large and…