Muayyad Karadsheh, M.B.A., B.S. is a food science writer with more than 15 years of experience in food science, nutrition, food manufacturing, food safety, food testing and analysis, and foodservice. He holds a B.S. degree in Nutrition and Food Science from Central Washington University, a B.S. degree in Resort and Restaurant Management from Colorado State University, a Harvard Certificate in the Chemistry and Physics of Food, and an M.B.A. from DeVry University.
Food spoilage is the result of several factors, one of which is the level of moisture in the food. Flash freezing can be used to reduce spoilage in plant-based milk. Several interventions can improve quality and safety, especially with regard to packaging.
