Dr. Snyder received his undergraduate degree in Hotel Restaurant Management from the University of Denver, his M.S. from the Massachusetts Institute of Technology, and his Ph.D. from the University of Massachusetts in Food Science and Technology. 

His first career was as a food R&D officer in the Army.  In addition to commanding Quartermaster units in the field, he helped develop radiation-sterilized food and the Army SPEED microwave field kitchen and bakery.  His second career was at the University of Minnesota Department of Food Science, where he educated students to be foodservice operators and directors of Quality Assurance in foodservice companies and began the Minnesota HACCP-based food safety industry self-control program in 1975.

He is now in his third career.  He works with chefs, chilled food equipment companies and the foodservice industry to implement kitchen HACCP programs.  Dr. Snyder also applies HACCP to equipment design.  He is working internationally to standardize what should be contained in a retail HACCP program and to integrate the principles of Hazard Analysis and Critical Control Points (HACCP) and Quality Assurance into practical operating programs that assure safety, customer satisfaction, operating efficiency, and control operator risk.  His menu-based HACCP programs fit all types of retail operations from chilled food commissaries and supermarkets to hotels, restaurants, institutions, and wilderness group camping.  His goal is to help operators improve the quality and safety of their operations through a better understanding of the processes while simplifying food preparation procedures and reducing cost.