About the Authors

Susan Brewer's research interests include the relationship of production, slaughter, and processing factors to quality characteristics of pork and beef. She particularly is interested in color and flavor stability, and shelf-life promotion of fresh and frozen meat products. Additionally, she developed, with faculty in the Department of Animal Science, a model HACCP (Hazard Analysis/Critical Control Points) training program for small meat processors. The federal requirement for all meat processors to have functioning HACCP plans by the year 2000 resulted in a large demand for assistance provided by the University to the industry. In addition, the development of this model program has allowed Dr. Brewer to evaluate the effectiveness of the program in reducing the level of disease-causing and spoilage microorganisms in the plant and in the finished product. Brewer is a professor of food science at the University of Illinois.

Karen Chapman-Novakofski's research interests focus on identifying and changing food habits of groups of people. She uses needs assessment, theoretical-based program development, and outcomes or impact evaluation in all nutrition education interventions. Outcomes may be framed as knowledge change, attitude change, or dietary change.  Validity and reliability of evaluation instruments is another avenue of her nutrition education research. Currently she also has been exploring web-based education for food science and human nutrition topics. Chapman-Novakofski, is an Extension Specialist, Nutrition and an associate professor of nutrition at the University of Illinois.