David Bresnahan works with EAS food clients on processing requirements. He conducts food safety assessments for a variety of food processes from low acid canned foods (LACF) to refrigerated acid products and provides validation services for LACF and other processes. In addition, David provides process design engineer services. Prior to consulting he was a Research Principal/Kraft Fellow – Thermal Processing Specialist with Kraft Foods.
Posted in Who’s Who at EAS.