Benjamin Chapman

Widely regarded for contributions to the field of food safety, Dr. Benjamin Chapman serves as the Department Head of Agricultural & Human Sciences at North Carolina State University. With a robust research portfolio, Dr. Chapman is deeply engaged in exploring various facets of food safety, including consumer behavior, retail practices, and food service protocols. His work is pivotal in enhancing the understanding of food safety culture and the development of effective risk reduction messages, particularly in the context of home food preservation and fresh produce safety. Dr. Chapman's research interests extend to the intricacies of food handling and preparation, with a keen focus on preventing food poisoning and improving retail food safety. His efforts in communicating food safety risk reduction messages have been instrumental in shaping food safety policies and practices. In addition to his extensive work in traditional food safety areas, Dr. Chapman has also been actively involved in COVID-19 food safety research and outreach, addressing the unique challenges posed by the pandemic to the food industry. His contributions continue to influence both academic circles and practical applications in the field of food safety.