date:Jul 14, 2012
ing the testing of raw ingredients and finished products, as well as samples taken during investigations of foodborne illness outbreaks.
We see this project as a way to improve quality of life for a great many people, while minimizing a major business risk for food producers and distributors,said Mike McMullen, president of Agilents Chemical Analysis Group, which is providing scientific expertise and funding to support some activities related to the project at UC Davis.
UC Davis is coordinatin