Background
Cassens, Robert Gene was born on June 10, 1937 in Morrison, Illinois, United States. Son of Ludwig P. and Ethel (Hinrichs) Cassens.
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Meat Preservation: Preventing Losses and Assuring Safety (Publications in Food Science and Nutrition) by Robert G. Cassens (1998-06-15)
http://www.amazon.com/gp/product/B01FGJ3VS2/?tag=2022091-20
Meat Preservation: Preventing Losses and Assuring Safety (Publications in Food Science and Nutrition)
(Meat Preservation is written as an integrated and all-enc...)
Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures, and treatments of potential future developments. The latter are particularly important because, based on consumer desires, there is a definite trend developing to produce and market meat and meat products that have been subjected to a lesser degree of preservation, yet appear to be fresh and healthful. Today there is an intense interest to produce the safest meat possible. The overriding theme of Meat Preservation, provides the understanding of the science of meat and discussion for using known technologies to achieve the goal of safe meat of high quality. Professor Cassens has gathered information on the preservation of meat from many sources, and organized the material of this important subject in a highly readable form. Proper preservation of meat is important to prevent economic loss due to spoilage, and to prevent the transmission of foodborne illness. To make the text flow smoothly, references are not cited directly, but are given as general sources. The author has attempted to draw all the aspects of the field together and has woven into the writing an analysis of the underlying reasons for what has happened--as well as what might happen. The book provides the reader with an accurate, objective and full description of the meat product and preservation fields.
http://www.amazon.com/gp/product/0917678346/?tag=2022091-20
Robert Gene Cassens
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Robert Gene Cassens, American Food scientist. Institute Food Technologists Research grantee, 1967, American Society Animal Science grantee, 1969, American Meat Science Association grantee, 1971; recipient R.C. Pollock award, 1996, Industry Achievement award American Meat Institute, 1996. Fellow American Association for the Advancement of Science.
Education
Bachelor of Science, University of Illinois, 1959; Master of Science, University of Wisconsin, 1961; Doctor of Philosophy, University of Wisconsin, 1963.
Career
Assistant professor food science, University of Wisconsin, Madison, 1964-1967; associate professor, University of Wisconsin, Madison, 1967-1971; professor, University of Wisconsin, Madison, since 1971; professor emeritus, University of Wisconsin, Madison, since 1997.
Achievements
Works
book
-
Meat Preservation: Preventing Losses and Assuring Safety (Publications in Food Science and Nutrition)
(Meat Preservation is written as an integrated and all-enc...)
- Meat Preservation: Preventing Losses and Assuring Safety (Publications in Food Science and Nutrition) by Robert G. Cassens (1998-06-15)
-
Meat Preservation: Preventing Losses and Assuring Safety (Publications in Food Science and Nutrition)
Membership
Fellow American Association for the Advancement of Science.
Connections
Married Dessa Cassens, June 11, 1961. Children: Martha, Martin.
