Jeremy Barbour is a leading authority on food technology. He is a Master of Science in Food Science and Technology and has over 16 years experience of traditional and contemporary methods of preserving the food that you love to eat, to not only add flavor to your food, but also sustain the safety and increase the shelf life. This includes the development of curing technology for meats, seafood and dairy, as well as smoking advanced processes for product preservation and concentration of sugar for confectionery and fruit preservation. Barbour has also served as a researcher in projects seeking to meet and merge both traditional preservation and state-of-the-art food safety requirements, resulting in high quality, shelf stable products. Apart from research, Barbour is committed to teaching and consulting for food manufacturers and industry professionals to enhance their canning technology. He has published a number of peer-reviewed papers and regularly speaks about his work at food science meetings worldwide. Dedicated to exploring new methods of food preservation, Barbour redefines salting, curing, smoking, and sugar concentration processes and foods, laying the groundwork for modern food processing and safety.