Art Davis received his Ph. D in Cereal Chemistry in 1976 and has worked in the food industry for over 35 years in various food sectors including produce, cereal products, bakery products and food laboratory management. He has authored numerous technical articles and papers on subjects such as bacterial formation and affects in produce, technology affects on grain based products, fat absorption, quality preservation in frozen dough products and Scanning Electron Microscopy. Art’s experiences with microbiological controls in the produce industry and in depth knowledge of food microbiology uniquely provides a wide range of expertise for today’s food microbiology challenges. His most recent work has been developing and implementing quality and food safety procedures and programs for the produce industry.