Food Science Advisory Council Fall 2018 Meeting Minutes

Page 1 of 4 October 18 & 19 2018

Council attendees: Chuck Marble (Chair), Leslie Herzog (Past Chair), Tim Andon (Incoming Chair), Kristin Alongi, Alison Bodor, Nick Dokoozlian, Andy Gellert, Jonathan Licker, Doug Marshall, James Matthews (Remote), Alejandra Mazzotta, Casey McCue, Kathleen O’Donnell, Marlene Quijano, Erica Reiner, Brad Riemenapp, Peter Salmon, Bruce Wolcott; Excused: Michelle Colban, Polly Foss, Bill Graves, Robin Lougee, Ruth Petran, Mike Robach, George Sent Faculty attendees: Olga Padilla-Zakour (Chair), Ali Abbaspourrad, Sam Alcaine, John Brady, Robin Dando, Patrick Gibney, Julie Goddard, Sam Nugen, Carl Batt, Terry Acree, other faculty did come in, but didn’t stay very long Staff attendees: Janette Robbins, Marin Cherry, Matt Stratton Student representatives: Meena Sriram

Past Business Online Hybrid MPS Programs – Olga presented: • Group of faculty from the department working with Janet Anderson to evaluate best option for developing an online

program with a portion of the program completed on the Ithaca campus. • Outside firm has conducted the research on the landscape of competitive programs • Next meeting has been scheduled for October 29 • The initiative has the support of Dean Boor No questions HERB Report – Olga presented:

• Alexandra Santau, has been hired by IFT as the Director Academic Excellence & Higher Education Review Boa

• The Guidelines Revisions Task Force (GRTF) has been working on the Guidelines revisions since January 2018 and has made significant progress.

• Updates on the revisions have been shared with the Council of Food Science Administrators at IFT18 in Chicago. • The revisions completion date is on track for November 2018; final recommendations will be presented to the Board

of Directors (BOD) in November 2018. • The GRTF anticipates to send out the new review and approval process and a timeline as soon as the BOD makes a

decision. • Pending BOD approval, the revised Guidelines are projected to be announced in March 2019, and submissions to

resume in August 2019. No questions. Geneva Update – Olga presented: • Ribbon Cutting held on October 4th was very successful. NY State invested $13 million • Celebrated 30th Anniversary of the Cornell Food Venture Center • Ground floor and first floor occupied and in working conditions, • Improvements made possible by CALS funding • Ongoing projects continuing • Second floor targeted for business colocation

Question: How many faculty members will be in Geneva?

Food Science Advisory Council Fall 2018 Meeting Minutes

Page 2 of 4 October 18 & 19 2018

By summer 2019, we will have the following labs operating:

NY State Food Venture Center – Overseen by Olga and Bruno

Vinification and Brewing Technology Lab – Overseen by Anna Katharine Mansfield with Chris Gerling and Kaylyn Kirkpatrick.

Randy Worobo’s food micro lab

High Pressure Processing Validation Center – Overseen by Randy Worobo

Institute for Food Safety – Overseen by Betsy Bihn

Pilot Plant – Overseen by Kyle Kriner

CALS also plans to hire a Post-Harvest tenured faculty member

Will students also move back to Geneva?

Our graduate classes are here in Ithaca. Students will have an option to move to Geneva once classes have been complete. CALS provides a daily bus that travels between Ithaca and Geneva, which could also be an option for students that want to remain in Ithaca.

Council Feedback on Friday:

Council felt that the meeting was well organized, ran smoothly, and had great flow (Special thank you to Janette!) The scavenger hunt was a great activity for advisory council members and students alike. Special thank you for Marin Cherry for organizing and running the scavenger hunt. Table top reception went very well. We may want to combine sales and marketing in the future. We believe that more students could participate in the lunch, even if they’re attending the dinner later. Twenty minute rotation worked well. Council valued a chance to see all the product development teams this year. Unfortunately, there seems like less clubs. Choc Tech, Cheese Club, and Wine Club were all missing. Janette explained that student clubs are run by students and in the past a group of students were very interested and these clubs were successful. Once these students graduate, there wasn’t interest in running these clubs. Recommendations for increasing student involvement:

Fall meeting was scheduled at a good time of the year (week after fall break). Students seem more relaxed and didn’t seem to have any looming papers or tests. To do: Set Fall 2019 meeting the same time.

We need to figure out how to engage more freshman to participate in AC activities. Students that participated at council meeting should talk up involvement with other students. To do: Students that have participated with the meeting to make announcements at coffee break, at Food Science Club meetings, or Graduate Seminar leading up to Advisory Council meeting.

Tim Andon’s attempted to draw students in by offering a pizza and conversation session the night before Advisory Council.

Accessibility – Food Science Club turned down a Zoom meeting with a council member. It’s difficult for the council members to attend in person meeting on campus outside our standing fall and spring meeting. Technology should at least be tried as a possible solution when in person meetings are no practical. To Do: Marin Cherry is the club advisor and will follow-up with club members regarding Zoom.

Product development team recommendations:

Advisory Council will develop a list of council members and their specialty so that students can understand what a great technical resource that the council can provide. To do: Advisory Council - Tim Andon has volunteered to be the point person for this effort. Once a list is compiled, it will be forwarded to Faculty for distribution to students.

Food Science Advisory Council Fall 2018 Meeting Minutes

Page 3 of 4 October 18 & 19 2018

Food Science Club request:

Advisory Council will provide a list of operations within 1 to 2 hours of Ithaca for student tours. Advisory Council would like the students to schedules the tour. Please note that the Seneca Food tour can be planned in the spring for Fall 2019. To do: Advisory Council list of tour options; Food Science Club leadership to schedule trip for fall 2019

Feedback from students for department to consider:

Several seniors wished they had Robin’s sensory class during their junior year before their summer internship.

Students would like a list of all food related courses at Cornell. To do: Food Science is working on a list but the challenge is the significant number of courses and the fact that course can change. We’d like to place the list on our web site and provide the list to our faculty members for advising.

Students would like a chef chemistry like class in their junior or senior year.

Many students mentioned they were so pleased with Janette, Olga, and Marin for their support, communication and openness.

Olga explained that: We have three undergraduate concentrations in Food Science - Science, Business, and Food Safety. Most of our students focus on Science and Business. Very few of our students seek concentration in Food Safety, which is unfortunate given industry’s need. Business concentration allow students to get a minor in business very easily. Of the three business minor options (Dyson, Business School, and CALS), most of our students get a business minor from CALS. We are very thankful for Joe Regenstein development of Chef Chemistry. Terry Acree and Chris Loss has been working to modify the course, since we’ll be losing the kitchens in MVR as a result of renovations. They have partnered with Cornell Dining and plan to live stream a demo from the Product Development Kitchen to the PepsiCo Auditorium. This will allow the class to grow in size. We’ll have a small lab class for Food Science students to get the hands on experience. With Alicia’s departure, Food Science assigned the Director to Undergraduate Studies to Gavin Sacks. We wanted to be

sure the new person had sometime in the position before becoming the Director of Undergraduate Studies. With Gavin going out on sabbatical and Chris Loss being in the position for one year, we recently made Chris Loss the Director of Undergraduate Studies. We have delegated the advising responsibilities across the faculty with each person being responsible for up to 6 to 7 students. One student was so impressed with the Advisory Council that she hoped that once further into her career that she’d be able to volunteer as an Advisory Council member! Julie Goddard explained that FDSC 1102, our only all food science freshman class, has focus on team building. She continues to add food science concepts into the class to prepare them from the hard sciences their sophomore year. To do: Prior to the next Advisory Council meeting, Julie could promote freshman involvement in the student activities with Advisory Council. Julie also addressed the question about whether Engineering student are required to take Food Science classes. She explained that the food science classes aren’t required but student need a 200 and 400 level class within a field of concentration.

Food Science Advisory Council Fall 2018 Meeting Minutes

Page 4 of 4 October 18 & 19 2018

Sub-committee Reports

NY City Engagements Members: Kristin Alongi (Lead),

New Mission: Cornell FVC office in NY City provides an amazing opportunity for Food Science, with the outreach that will be provided by the Center of Excellence in Food and Agriculture. This sub-committee could first focus on:

Propose a strategy to leverage Cornell food science resources with industry initiatives and resources already established in NYC – focused on supporting new companies, and growing established ones. What is the best way to engage a larger number of companies to have the most impact?

Industrial Relationships Members: Nick Dokoozlian (Lead), Mission: Focus on the Industrial Partnership Program realign program to better support partners and faculty. Current status/activity: Please see the attached slide set.

Olga thanked Nick for the time he has spent focusing his efforts on leading the realignment of CIFS-IPP.

Advising & Mentoring Members: Peter Salmon (Lead), Carmen Moraru (Faculty), Tim Andon, Bruce Wolcott, Doug Marshall Mission: To extend engagement with the students beyond the semi-annual meetings and to facilitate direct interactions between Advisory Council members and students. Current status/activity:

We held an interview skills workshop (Bruce Wolcott presented) on October 11th, which was attended by 30 students.

Mock interviews are scheduled for this afternoon (October 19th)

Springs work shop will focus on helping students find jobs with small companies.

Philanthropy: Members: Chuck Marble (Lead), Olga Padilla-Zakour (Faculty), Michelle Duong (Student), Kathleen O’Donnell-Cahill, Polly Foss, Jonathan Licker The Product Development kitchen has been named; therefore, two new goals have been set!

1. M31 Stocking Hall – Teaching Lab $350,000 2. Stocking Hall Historic Lobby – 50 donations of $5,000 to reach our goal of $250,000

First 5 donors: Janette Robbins, Chuck Marble, Olga Padilla-Zakour and Randy Worobo, Tim and Lindsay Andon and Andy Gellert.

Jonathan and Susan Licker became our sixth donor and challenged the Advisory Council to get us to 10 by the end of day. Additional Advisory Council members who pledged include: Kathleen O’Donnell, Nick Dokoozlian, Marlene Quijano, Jim Matthews, Alison Bodor, Leslie Herzog and Jacqueline Beckley, Erica Reiner.

Olga and Chuck were very excited to thank Leslie Herzog and Jacqueline Beckley for naming the Product Development and Innovation Lab! We all toasted Leslie and Jacqueline’s generosity! Thank you to Nick for providing J Cuvée 20.

Cornell Institute of Food Science Industry Partnership Program (IPP)

Review • Program review initiated June 2018 • Focus on IPP goals and objectives

• Organization • Administration• Infrastructure • Membership levels

• Defined benefits • Industry members • Department and faculty

Cornell Institute of Food Science Industry Partnership Program (IPP)

Review Key learnings

• Lack of clearly defined membership benefits • Gap between member and faculty expectations• Lack of defined roles and responsibilities for key stakeholders

• Industry Liaison – Julie Stafford • Department Chair and administration• Faculty

• Need for IPP funding • Graduate student funding • Research collaboration and funding

Proposed Benefits – CIFS-IPPEvents Member Benefits Department and Faculty Benefits

Annual TechnicalSymposium and Networking Summit

2-day, member-only summit including technical symposium, industry social and networking event, and faculty exchange

Access and exposure to industry leaders; opportunity to present research relevant to current industry problems and future needs; opportunity to gain industry support for external grant and other funding opportunities; opportunity to initiate discussions of sponsored research

Technical Roundtable with Faculty

Access to faculty to discuss specific business needs and opportunities, technical challenges and proprietary research and development. Access to list of funded/submitted research grants

Technical exchange and networking with key industry leaders on specific problems; opportunity to pursue privately funded research projects with IPP members; possible expanded scope of work with additional partner funding for on-going projects

Student Recruitment Event

Access to undergraduate and graduate students to fill internships and full-time employment opportunities

Provides faculty and students a network with industry employers with vested CU interest

Priority status for processing facilities and services

Preferential prioritization for use of qualifying facilities and services

Utilization of processing facilities and other product testing and evaluation services for potential revenue generation.

Company logo on IPP home page and associated materials

Formal recognition of partnership members financial support and professional association with premiere food science department

Formal recognition of department and faculty association with industry leading partnership members

Annual Technical Symposium and Networking Summit Member-only summit including technical symposium, industry social and networking event. Faculty gain access and exposure to industry leaders, and the opportunity to present research relevant to current industry problems and future needs. Faculty build network to gain industry support for external grant and other funding opportunities, as well as the opportunity to initiate discussions of sponsored research.

2 –day meeting on/near campus • Day 1 – technical symposium - research and development presentations by faculty and

graduate students; topics or themes determined by polling IPP members • Day 1 – reception and dinner – members and symposium participants

• Day 2 – state of the department, faculty/member discussions/presentations, break-out meetings per individual interests

• Members to discuss potential proprietary research interests with faculty based on Day 1 presentations

• Members network with each other to discuss combining efforts on larger-scale collaborations

• Faculty present project concepts requiring industry support (USDA, NSF, CU and other grant programs) or on-going projects that will benefit from additional support to expand scope of work

Proposed Benefits – CIFS-IPPEvents Member Benefits Department and Faculty Benefits

Annual TechnicalSymposium and Networking Summit

2-day, member-only summit including technical symposium, industry social and networking event, and faculty exchange

Access and exposure to industry leaders; opportunity to present research relevant to current industry problems and future needs; opportunity to gain industry support for external grant and other funding opportunities; opportunity to initiate discussions of sponsored research

Technical Roundtable with Faculty

Access to faculty to discuss specific business needs and opportunities, technical challenges and proprietary research and development. Access to list of funded/submitted research grants

Technical exchange and networking with key industry leaders on specific problems; opportunity to pursue privately funded research projects with IPP members; possible expanded scope of work with additional partner funding for on-going projects

Student Recruitment Event

Access to undergraduate and graduate students to fill internships and full-time employment opportunities

Provides faculty and students a network with industry employers with vested CU interest

Priority status for processing facilities and services

Preferential prioritization for use of qualifying facilities and services

Utilization of processing facilities and other product testing and evaluation services for potential revenue generation.

Company logo on IPP home page and associated materials

Formal recognition of partnership members financial support and professional association with premiere food science department

Formal recognition of department and faculty association with industry leading partnership members

Additional details to address • Membership

• Number of members • Membership and benefit levels – multiple (Gold and Silver) vs.

single (Gold) • Silver membership = limited benefits

• Roles and responsibilities • Industry Liaison• Faculty • Department Chair • Department Support Staff • External Committees

Next steps • Proposed program restructure finalized

• Alignment with faculty representatives – teleconference in November

• Alignment with IPP membership

Technical Roundtable with Faculty ObjectiveIndustry members wish to have the opportunity to identify and engage with faculty for proprietary discussions of specific proprietary research and development possibilities and technical challenges

Details • Member/faculty roundtable on specific topic of interest • Each IPP member receives up to two roundtable opportunities per year • Faculty/technical expertise pulled across campus • Individual faculty member involvement limited to 2, two-hour meetings per year (max)• Pre-meeting preparation not required

Student Recruitment Event ObjectiveProvide access to undergraduate and graduate students for internships and full-time employment

Details• Member receives one formal recruiting event per year• Faculty and student placement coordinators select students for participation based

on specific criteria provided by members • Preferential access to food science faculty and staff for student contacts

Priority Status for Processing Facilities and ServicesObjectivePreferential accessibility to processing facilities and product testing and evaluation services

Details• Member receives priority access to the scheduling and use of following facilities and

services:• Dairy Processing Plant• Food Processing and Development Lab – Pilot Plant in Ithaca• Sensory Evaluation Facility• Cornell Food Venture Center Pilot Plant, focused on plant-based foods, located at Cornell AgriTech• High Pressure Processing Validation Center at Cornell AgriTech• NYS Wine Analytical Lab at Cornell AgriTech• Cornell Extension Enology Lab at Cornell AgriTech• Food Venture Center (NYC and Geneva) • Vinification and Brewing Lab at Cornell AgriTech• Extension Workshops (early reminder notices)• Other shared CU facilities

Formal Association with Cornell University IPPObjectiveFormal recognition of support and association with CU and the world’s premiere food science department

Details• Member logo displayed on IPP promotional materials including:

• IPP website• Digital presentation in Stocking Hall (via monitors)• Company Spotlight• Annual Report (if there is one)• Newsletter (if there is one)

Additional details to address

• Membership • Number of members • Membership and benefit levels – multiple (Gold and Silver) vs. single (Gold)

• Roles and responsibilities • Industry Liaison• Faculty • Department Chair • Department Support Staff • External Committees

CIFS – IPP Review • Industry members wish for the IPP to be a vibrant, high profile program

generating significant support for the CU Food Science Department and faculty while providing exceptional benefits for its members

• Individual member expectations vary widely in terms of benefits, but can generally be placed into one or more of the following buckets:

• Knowledge of cutting edge research and emerging technologies currently being pursued by faculty and their graduate students

• Identify and engage with faculty for proprietary discussions of specific business needs, technical challenges and proprietary research and development possibilities

• Engage faculty on a challenge shared across the food science industry • Access to undergraduate and graduate students for internships and full-time employment • Preferential accessibility to the use of processing facilities and product testing and

evaluation services • Formal recognition of support and association with CU and the world’s premiere food

science department

CIFS – IPP Review • Faculty members would like the IPP to provide a formal linkage to key industry

leaders in order to gain strategic insights regarding industry challenges, research and development priorities, technology advancements and student employment opportunities

• Faculty member expectations vary widely in terms of benefits, but can generally be placed into one or more of the following buckets:

• Better understand current industry research, development and technology needs and student training requirements

• Inform IPP members on recent research advancements by faculty and graduate students • Build strong collaborations for USDA, NSF and other national competitive grant programs

requiring demonstrated industry support and/or matching funds • Identify proprietary research opportunities with IPP partners • Network development for undergraduate and graduate student placement for internships

and full-time employment • Formal linkage with industry leaders representing many of the world’s premiere food and

beverage companies