Dr. Smithers has a BAppSc (Hons I) from the University of Technology-Sydney and a PhD in biochemistry from the University of New South Wales (Sydney, Australia). He has post-doctoral experience at the University of Pennsylvania and at the University of Wisconsin. Geoffrey is a Fellow of the Australian Institute of Food Science and Technology (AIFST), the Institute of Food Technologists (IFT), and the International Academy of Food Science and Technology (IAFoST); and is an invited member of the Center of Excellence for the American Dairy Products Institute (ADPI). He has published widely, and has presented at many international conferences, industry meetings and workshops. Geoffrey is an experienced editor and is currently serving as a Section Editor for the Encyclopedia of Dairy Sciences (3rd ed.) and as Editor-in-Chief for the Encyclopedia of Food Safety (2nd ed.).

• Approximately 270 chapters, organised via the following sections:Background and History of Food SafetySpecific Food Groups and Their DistributionChemical and Physical HazardsBiological HazardsDetection and Identification MethodsEffective Control MechanismsManagement and Control ProtocolsEducation and CommunicationPolicy, Regulatory and Legal

Dr. Smithers has a BAppSc (Hons I) from the University of Technology-Sydney and a PhD in biochemistry from the University of New South Wales (Sydney, Australia). He has post-doctoral experience at the University of Pennsylvania and at the University of Wisconsin. Geoffrey is a Fellow of the Australian Institute of Food Science and Technology (AIFST), the Institute of Food Technologists (IFT), and the International Academy of Food Science and Technology (IAFoST); and is an invited member of the Center of Excellence for the American Dairy Products Institute (ADPI). He has published widely, and has presented at many international conferences, industry meetings and workshops. Geoffrey is an experienced editor and is currently serving as a Section Editor for the Encyclopedia of Dairy Sciences (3rd ed.) and as Editor-in-Chief for the Encyclopedia of Food Safety (2nd ed.).

• Approximately 270 chapters, organised via the following sections:Background and History of Food SafetySpecific Food Groups and Their DistributionChemical and Physical HazardsBiological HazardsDetection and Identification MethodsEffective Control MechanismsManagement and Control ProtocolsEducation and CommunicationPolicy, Regulatory and Legal

Dr. Smithers has a BAppSc (Hons I) from the University of Technology-Sydney and a PhD in biochemistry from the University of New South Wales (Sydney, Australia). He has post-doctoral experience at the University of Pennsylvania and at the University of Wisconsin. Geoffrey is a Fellow of the Australian Institute of Food Science and Technology (AIFST), the Institute of Food Technologists (IFT), and the International Academy of Food Science and Technology (IAFoST); and is an invited member of the Center of Excellence for the American Dairy Products Institute (ADPI). He has published widely, and has presented at many international conferences, industry meetings and workshops. Geoffrey is an experienced editor and is currently serving as a Section Editor for the Encyclopedia of Dairy Sciences (3rd ed.) and as Editor-in-Chief for the Encyclopedia of Food Safety (2nd ed.).

• Approximately 270 chapters, organised via the following sections:Background and History of Food SafetySpecific Food Groups and Their DistributionChemical and Physical HazardsBiological HazardsDetection and Identification MethodsEffective Control MechanismsManagement and Control ProtocolsEducation and CommunicationPolicy, Regulatory and Legal