Fernando Perez-Rodriguez
Fernando Perez-Rodriguez undertook his degrees in Biological Science and in Food Science and Technology from the University of C�rdoba in 1999 and 2002, respectively. He completed his PhD in risk analysis from the University of C�rdoba (2007), which dealt with microbiological risk assessment and cross contamination in cooked meat products. He has published in the most prestigious international food microbiology and predictive microbiology journals. He has been involved in several research...See more
Fernando Perez-Rodriguez undertook his degrees in Biological Science and in Food Science and Technology from the University of C�rdoba in 1999 and 2002, respectively. He completed his PhD in risk analysis from the University of C�rdoba (2007), which dealt with microbiological risk assessment and cross contamination in cooked meat products. He has published in the most prestigious international food microbiology and predictive microbiology journals. He has been involved in several research projects at national and international level, conducting quantitative risk assessment studies and investigating cross contamination. He is a member of the International Food Protection Association and the Spanish Society of Microbiology, and he has participated as an expert in cross contamination at different meetings organized by the European Food Safety Authority. He has also taught courses in predictive microbiology and he is professor for the Agriculture and Food Masters degree at the University of C�rdoba. Currently, he is professor at the University of C�rdoba and University of Pablo de Olavide (Spain). See less
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