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Food science encompasses the chemical, biochemical, physical, physiochemical, and biological properties of foods, beginning with its harvesting or slaughtering, and ending with its cooking and consumption. Food scientists are often involved with the development of new food products, including food production, selection of packaging materials, shelf-life studies, sensory evaluation of the product with expert panels or consumers, as well as microbiological and chemical testing. Our expert witnesses, speakers and consultants are knowledgeable and experienced with the many facets of food science, including but not limited to, food safety, food microbiology, the causes and prevention of foodborne illnesses, food preservation, food engineering, product development, sensory analysis, food chemistry, food packaging, food technology, and the processes related to cooking. Many of our experts have consulted with the food industry, consumer groups, state and federal government agencies and other interested parties on foodborne disease, manufacturing plant specifications that meet federal standards, food microbiological quality, shelf life extension, food microbiology, and nutrition, among others. Many of our experts have also testified for both plaintiff and defense, providing litigation support and strategy in areas that include, but are not limited to, foodborne illness, allergy, spoilage, burns, foreign object, quality assurance, and performance issues.

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