Blog Evaluating the Microbial Risk of Inclusions in a Food Formulation By Mary L. Bandu, Ph.D. | November 25, 2024 The Pros and Cons of a Reverse Shelf Life Study By Mary L. Bandu, Ph.D. | August 16, 2024 Sous Vide Processing—the Good, the Bad and the Ugly By Mary L. Bandu, Ph.D. | February 19, 2024 Thermal Process Validation Trials: 3 Tips to Minimize Cost and Protect Your Brand By Mary L. Bandu, Ph.D. | December 11, 2023