Bill works extensively in the area of all processed foods other than meat and dairy products.  This would include processed fruits and vegetables, sorghum, a multitude of sauces, dips, dressings,along with canned goods and baked goods. 

He is an instructor for the Better Process Control School for low acid and acidified foods and a qualified ServSafe instructor.  He works with wineries throughout the state and has been involved in the Tennessee Specialty Foods Association. 

Much of Bill's effort is directed to the area of food safety.