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Benefits of collaboration
31 January 2005 | By Ronald J. Triani, Senior Director of Scientific & Regulatory Affairs, Kraft Foods North America
Advances in food science, product development and analytical chemistry continuously drive the need for state-of-the-art food safety evaluations by both the food industry and regulators. Considering the scope and complexities involved in this process, industry and regulators are beginning to form collaborations to enhance the food safety evaluation process and,…
