Rate My Professor Philip Crandall

Crandall's research interests include thermal and non-thermal food processing, natural antimicrobials, benefit and risk assessment of poultry products, and improving the safety of ready-to-eat foods through employee education. He addresses retail food safety, human factors contributing to foodborne illnesses, labor shortages in the food industry via automation in poultry processing, human-robot interactions to reduce worker anxiety, and development of new detection systems using color and fluorescence spectrometry to verify cleanliness of food contact surfaces. As a faculty member of the university's Center for Food Safety, he collaborates with engineers from the University of Arkansas and Purdue University on poultry industry innovations and works with the poultry sector on testing validation procedures for clean surfaces. Crandall participates in the CSIAPP team as Professor specializing in Retail Food Safety. His contributions earned him election as a Fellow of the Institute of Food Technologists in 2012, recognizing his outstanding qualifications in food science and technology, and a 35-Year Service Award from Bumpers College in 2024. He has co-authored 209 publications, including recent key works such as 'Integrating Worker and Food Safety in Poultry Processing Through Human-Robot Collaboration: A Comprehensive Review' (2026), 'Rapid Detection of Chicken Residues on Poultry Plant Surfaces Using Color and Fluorescence Spectrometry' (2025), 'Variations in Attitudes Toward Working with Robots and Concerns about Robots Replacing Jobs among Midwesterners' (2025), and 'A Review of Successful Workplace Interventions to Mitigate Work-related Musculoskeletal Disorders in Poultry Processing Plant Workers' (2025).