Food in Canada‘s September-October 2025 issue features the latest ‘Focus on Food Safety’ column authored by Amy Proulx, PhD, Professor and Program Coordinator of NC’s Culinary Innovation and Food Technology (Co-op) program.
Proulx dishes on the trend of foraged food products and discusses safety issues including misidentification risks. chemical contamination, handling and distribution, and tradition versus food safety.
View the column “Safe foraging of traditional plants for commercial use” here.
