EDITORIAL-DETAILS (JFN)
Dawn L. Anderson
Associate Professor
Bowling Green State University
USA
Biography
Dr. Dawn Anderson is an Associate Professor of Foods and Nutrition in the School of Family and Consumer Sciences at Bowling Green State University, Bowling Green, Ohio. Dr. Anderson has a unique and extensive background in food processing and food safety. Her food safety experience includes being the initial coordinator for the USDA/FDA hazard Analysis Critical Control Point (HACCP) Training Programs and Resources Database, a certified HACCP trainer for the Seafood HACCP Alliance/Association for Food and Drug Officials, ServSafe Instructor for the National Restaurant Association, as well as other food safety activities. Dr. Anderson has completed three summer fellowships at the NASA-Johnson Space Center in Houston, Texas to conduct safety analyses of food processing for Advanced Life Support on long duration space missions. In addition to teaching undergraduate and graduate Food and Nutrition courses, she is currently the Graduate Coordinator for the School of Family and Consumer Sciences.
Research Interest
Dr. Dawn Anderson focused on post-harvest physiological changes leading to the development and reversal of the hard-to-cook defect in legume seeds.
