|
C Lynn Knipe
Associate Professor Education: B.S. – The Ohio State University – 1978 Discipline(s): Courses Taught: Publications: Knipe, C. Lynn. 2000. HACCP May BE COming to Your Local School Cafeteroa, On the Cutting Edge Newsletter, November. Knipe, C. Lynn. 2000. Corrective Actions Revisited, On the Cutting Edge Newsletter, November. Knipe, C. Lynn. 2000. Introduction to HACCP Principles for School Food Service Operations. HACCP Training Cirriculm. Joseph Sebranek and C. Lynn Knipe(editor). 2000. Meat World Book Encyclopedia.
Dr. Knipe’s primary responsibilities include processed meat Extension activities for the Ohio meat industry. He is also involved in research and teaching and has a joint appointment with the Department of Food Science and Technology. In addition to providing technical assistance to small and large companies within Ohio and nation wide, his Extension activities have focused on Hazard Analysis and Critical Control Point (HACCP) training and implementation assistance for Ohio meat plants. Dr. Knipe’s research interests include: identification of processing methods which optimize the functional quality of pork, identification of processing procedures which limit shelf-life and/or safety of meat products, and shelf-life determination of such products, and maximizing the functionality of high-collagen meat raw materials. |
122B Animal Sciences Building
|