We are a rookie team this year and as coach I have a general request for clarification regarding this year's Project. I am not clear as to whether or not the focus should be solely on preventing food spoilage/contamination as it pertains to food SAFETY (as in causing ILLNESS in the the consumer), or can the selected project focus on all types of food spoilage/contamination and it's impact, including crop destruction, loss of food QUALITY (but otherwise safe to eat) due to spoilage, etc. Please clarify if possible. Thank you! -- To UNSUBSCRIBE or CHANGE your settings, please visit https://listserv.jmu.edu/archives/vadcfll-l.html and select "Join or leave the list". -- VADCFLL administrative announcements are sent via VADCFLL-ANNOUNCEMENTS-L. Visit https://listserv.jmu.edu/archives/vadcfll-ANNOUNCEMENTS-l.html to subscribe.