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Elizabeth Andress


Dr. Andress develops, implements and evaluates programs in food safety and quality that include home food preservation. Current programming emphasizes reducing the risk of food borne illness by increasing the adoption of safe food handling practices by consumers and foodservice employees. She is also conducting applied research on home food canning and freezing methods and serves as a resource to many other institutions and agencies in this area.

She graduated from Albright College, received her doctorate in food sciencefrom Pennsylvania State University, and oversees the National Center for Home Food Preservation website at . She has published in numerous books and government bulletins.