Department of Food Science

Ithaca Geneva

Food Science Advisory Council - Spring 2017 April 23, 2017

Department Update

•  New Cornell President

•  New Faculty

•  Undergraduate and graduate students

•  Selected programs highlights

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Martha E. Pollack was elected Cornell University’s 14th president Nov. 14, 2016. She began her presidential duties April 17, 2017

An expert in the field of artificial intelligence, Pollack, 58, will have tenured appointments in the Departments of Computer Science and Information Science. Pollack was appointed provost and executive vice president for academic affairs at the University of Michigan in May 2013, where she also was professor of computer science and engineering in the College of Engineering, and professor of information in the School of Information.

Dr. Bruno Xavier, Extension Associate and Process Authority at the Cornell Food Venture Center, joined the department on April 1, 2016

Dr. Christopher Loss, Extension Associate and Process Authority at the Cornell Food Venture Center in NYC, joined the department on April 1, 2017

Food Science New Faculty Hires

Dr. Patrick Gibney, from Calico Life Sciences, LLC, will join the faculty as Assistant Professor of Wine Microbiology, August 1, 2017

Food Science - New Assistant Professor Faculty Renewal Initiative Funded by E&J Gallo

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Name Title Teaching Research Extension Admin. Specialty% % % %

Abbaspourrad,Alireza AssistantProfessor 50 50 ChemistryandIngredientTechnology

Acree,Terry Professor 50 50 Flavorperception

Alcaine,Sam AssistantProfessor 50 50 Dairyfermentations,microbiology

Arnink,Kathy Lecturer 100 Enology

Barbano,Dave Professor 10 70 20 Dairychemistry&processing

Batt,Carl Professor 20 80 Microbiology

Bershaw,Dwayne Lecturer 100 Enology

Bihn,Betsy Sr.ExtensionAssociate 100 Producefoodsafety

Boor,Kathryn Professor&Dean 100 Foodmicrobiologyandsafety

Brady,John Professor 30 70 Foodbiophysics,foodchemistry

Dando,Robin AssistantProfessor 50 50 Physiologyoftaste,sensoryscience

Gerling,Chris ExtensionAssociate 100 Enology

Gibney,Patrick(Aug2017) AssistantProfessor 50 50 WineMircobiology

Goddard,Julie AssociateProfessor 50 50 Foodpackaging&biointerfaces

Lee,ChangYong Professor 50 50 Biochemistryoffruitsandvegetables

Liu,RuiHai Professor 40 60 Foodchemistryandfunctionalfoods

Loss,Christopher ExtensionAssociate 100 Safetyandqualityofspecialtyfoods

Mansfield,AnnaKatharine AssociateProfessor 40 60 Enology,sensoryevaluation

Miller,Dennis(50%startingJuly2015) Professor 50 Nutrition&foodchemistry

Moraru,Carmen AssociateProfessor 40 60 Dairy/foodprocess.,foodsafetyeng.

Mukai,Motoko AssistantProfessor 50 50 Chemicalfoodsafety,toxicology

Nugen,Sam AssociateProfessor 50 50 Foodandbiosystemsengineering

Orta-Ramirez,Alicia Sr.Lecturer 100 Foodmicrobiology,foodanalysis

Padilla-Zakour,Olga ProfessorandChair 10 20 20 50 Foodprocessing,valueaddedfoods

Ralyea,Rob Sr.ExtensionAssociate 100 DairyfoodprocessingandsafetyRizvi,Sy Professor 50 50 Foodprocessengineering

Sacks,Gavin AssociateProfessor 50 50 Flavorchemistry,enology

Stafford,Juliene ExtensionAssociate 100 Industrypartnerships

Xavier,Bruno ExtensionAssociate 100 Safetyofspecialtyfoods

Wall,Gretchen ExtensionAssociate 100 Producesafety&GAPs

Wiedmann,Martin Professor 90 10 Foodmicrobiology,foodsafety

Worobo,Randy Professor 50 50 Foodmicrobiology,foodsafety

TotalFTEon2017 10 10.9 9.1 1.57 10.9 2.1 1.5TotalProfessorialFTEon2017

Student Update - Spring 2017 Undergraduates in food science: 125 Undergraduates in Viticulture and Enology: 25 majors and 14 minors Graduate students: 92

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DegreeProgram

TargetEnrollment

RegisteredStudents

StudentsonLeave(completingdegree)

Total

PhD 45–50 49 4 53MS 10–15 15 15MPS 25 23 1 24Total 87 5 92

Offers Accepted AwaitingresponseMPS 26 17 2MS 8 7 PhD 10 9 Total 44 33 2

Current Strategic Initiatives

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•  Enhance our recruiting and fund raising efforts to ensure undergraduate and graduate enrollment of top applicants.

•  Develop innovative teaching and research programs in ingredient technology. •  Expand research, teaching, and extension programs in plant-based

fermentation science. •  Maintain and expand teaching, research, and extension programs in dairy

chemistry and dairy fermentation. •  Strengthen teaching, research, and extension programs in the following areas:

foods for health, food preservation and value addition, and food protection. •  Provide engaged learning activities for all our students. •  Strengthen and expand the Cornell Institute for Food Systems (CIFS) and the

Industry Partnership Program. •  Establish and Grow the Institute for Food Safety (IFS) and the NYS Integrated

Food Safety Center of Excellence.

Food Science – Geneva Facilities

•  New Institute for Food Safety

•  New High Pressure Processing Validation Center (HPP)

•  Renovation to the NYS Food Venture Center - Fruit and Vegetable Processing Pilot Plant, started March 2017

•  New customized brewing system for the Vinification and Brewing Lab – Extension Associate for Brewing to be hired in 2018

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High Pressure Processing Validation Center Cornell University, Geneva, NY

New High Pressure Processing Validation Center Ribbon Cutting January 31, 2017 (photo credit: Cornell CALS Twitter)

High Pressure Processing Validation Center Cornell University, Geneva, NY

Biosafety Level 2: work with pathogens

Cornell HPP Center: Feb 1 to April 22

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0 10 20 30 40 50 60 70

Products

Safety Validations

Shelf Life Estimation

Completed In Progress Scheduled

Products tested now in the market >12

Research: 2 completed, 3 on-going, 7 planned, 5 students involved

Sponsored by:

Co-organizers:

HPP PEF UVPL Cold Plasma HPH Food Safety FSMA HPP PEF UV

PL Cold Plasma HPH Food Safety FSMA HPP HPH UV PL PEF

Cold Plasma HPH Food Safety UV FSMA HPP FSMA HPP Cold Plasma

October 29-31, 2017

Cornell University, Ithaca, NY

Early registration by

September 29, 2017

www.comingsoon.edu

&251(//�81,9(56,7<�6<0326,80

Validation of

Nonthermal TechnologiesSymposium Chair: Carmen Moraru Critical issues related to the validation of nonthermal processing methods used for controlling pathogens in foods, to ensure compliance with regulatory requirements - including FSMA. Representatives from academia, regulatory agencies and the food industry from the US and around the world will discuss best practices and challenges related to the validation of High Pressure Processing, Pulsed Electric Field, UV, Pulsed Light and other nonthermal technologies foodscience.cals.cornell.edu/news-events/symposium-2017

Synergistic Thinking. Innovative Food Solutions.

Olga Padilla-Zakour Food Science

Mike Van Amburgh Animal Science

Bob Parker Nutrition

Mark Sorrells Plant Breeding

Chuck Nicholson Dyson School

Julie Stafford Food Science

CIFS Executive Committee

The Cornell Institute for Food Systems is a group of Cornell faculty, staff, and students who share a passion for and an interest in food and food systems.

Goal: To provide a forum for CIFS members to meet, share ideas, and develop collaborative teaching, research, and extension initiatives.

CIFS Fellows: Over 90 Fellows from 18 units/departments within 5 colleges

Synergistic Thinking. Innovative Food Solutions.

Industry Partnership Program

An exciting public-private partnership that expands and enhances engagement of

Cornell University with industry scientists, engineers and business leaders at

companies throughout the food system.

Cornell Institute for Food Systems

Our Mission •  To provide a forum for Institute members to meet, share ideas,

and develop collaborative teaching, research, and extension initiatives

Our Goal •  To foster solution-oriented scientific discoveries and advance

technologies and strategies that will lead to a safer, more nutritious, and more accessible global food supply

–  B.S. Food Science –  M.S. Food Marketing –  Industry experience with focus

on flavors and dairy

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Jill Monti

CIFS-IPP Technical Lead

CIFS-IPP Members

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24 Members in 2.5 years

8 company visits in 1 week

Institute Current Activities

Support for Faculty Planning Grants

Support for Food Science Graduate Students

Launch of Food Systems Fellows Program for UGs

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New Models for CIFS-IPP Members

•  Proactively presenting research projects based on a company’s strategic plans

•  Convening subgroups of members with common interests for shared exploration

•  Dairy Subgroup met in January 2017

•  Addressing corporate social responsibility goals

Cornell Food Science: 2016 Holiday Party

Thank You! oip1@cornell.edu