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News article: Knipe Teaches 70+ HACCP Training Courses Over 20 Years

For over 20 years, Dr. Lynn Knipe, associate professor of food and animal sciences in the College of Food, Agricultural, and Environmental Sciences, has provided training as part of the Meat Science Extension program. Since 1998, he has taught 1,824 people in 71 introductory Hazard Analysis Critical Control Point (HACCP) Training for Meat and Poultry Processors courses. 

Media mention: Meat on the Grill: Don’t Feel the Burn

CFAES News. Feat. C. Lynn Knipe

Media mention: Ohio State Meat Specialist Speaks to Industry on Reducing Sodium

CFAES News. feat. Dr. Lynn Knipe