Ep. 218. Dr. Brady Carter: Water Activity, Shelf-Life Validation, and Food Safety Controls
About this episode
Dr. Brady Carter discusses the importance of water activity in food safety and shelf-life validation.
Brady Carter, Ph.D. is the Chief Scientific Officer at Carter Scientific Solutions. He specializes in water activity, moisture sorption, shelf-life stability, plant science, and wheat production and quality. He has 23 years of experience in research and development and previously was a Research Professor at Washington State University focusing on wheat end-use quality. Dr. Carter has pioneered work in using dynamic isotherms to investigate product stability and establish critical water activities for optimal shelf life. He also specializes in shelf-life loss and effective utilization of instrumentation to address product safety and quality issues. Dr. Carter holds a Ph.D. in Crop Science and Food Engineering and an M.S degree in Cereal Chemistry and Crop Science from Washington State University, as well as a B.A. degree in Botany from Weber State University. In this episode of Food Safety Matters , we speak with Dr. Carter [41:18] about: The basics of water activity, including how it is measured and how it differs from moisture content The influence of water activity on food safety and shelf life, and how water activity data can support the validation of shelf-life claims Ways…
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