food science programming in cornell university’s
TRANSCRIPT
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Food Science Programming in Cornell University’s
College of Agriculture and Life Sciences
Kathryn J. Boor, Ph.D.
The Ronald P. Lynch Dean of
the College of Agriculture and
Life Sciences
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College of Agriculture and Life Sciences Overview
• Faculty: 337
• Undergraduate students: 3,379
• Graduate students: 887
• Annual operating budget: > $400 million
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• 15 academic departments
and two schools
• Focal areas:
• Food & Energy Systems
• Social Sciences
• Life Sciences
• Environmental Sciences
• > 50,000 living alumni
• > $122 million in research
expenditures FY16
College of Agriculture and Life Sciences Highlights
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Food and Energy Systems • Animal Science
• Entomology
• Food Science
• Nutritional Sciences
• School of Integrative Plant Science
• Horticulture Section
• Plant Biology Section
• Plant Breeding and Genetics Section
• Plant Pathology and Plant-Microbe
Biology Section
• Soil and Crop Sciences Section
CALS Departments and Schools
Social Sciences – Charles H. Dyson School of Applied Economics
and Management
• Communication
• Development Sociology
Environmental Sciences • Biological and Environmental
Engineering
• Earth and Atmospheric Sciences
• Landscape Architecture
• Natural Resources
Life Sciences • Biological Statistics
and Computational
Biology
• Ecology and
Evolutionary Biology
• Microbiology
• Molecular Biology
and Genetics
• Neurobiology and
Behavior
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• 23 major fields of study for undergraduates
• In addition to those associated with specific departments (e.g., Nutritional
Sciences, Food Science, Animal Science, etc.), we have an increasing number
of majors that span disciplines:
• Agricultural Sciences
• Biology and Society
• Environmental and Sustainability Sciences
• Global and Public Health Sciences
• Information Sciences
• Interdisciplinary Studies
• International Agriculture and Rural Development
• Viticulture and Enology
CALS Majors
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Cornell Food Science: The New Stocking Hall
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Cornell Food Science
• The discipline focuses on conversion of raw agricultural commodities into human food products, while managing the environmental, quality, safety and nutritional consequences of these conversions
• The vision: to apply research, education, and extension programming to achieve a sustainable, wholesome, safe and affordable food supply for New York State, the United States and the world.
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Cornell Food Science: Department Overview
• 23 Professorial faculty
• 22 Non-professorial faculty
• 62 Employees
• 86 Graduate students
• 121 Undergraduate students
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• Research Expenditures (external
funds) of ~ $6 Million/year
• Funding from the Food and Drug
Administration, United States
Department of Agriculture, National
Institutes of Health, National
Aeronautics and Space
Administration, National Science
Foundation, New York State
Department of Agriculture &
Markets, Private Industry
Cornell Department of Food Science - Research
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• Food Protection
Cornell Food Science: Programmatic Foci
• Food and Health
• Value-added Products & Processing
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Cornell Food Science: Extension
• Dairy Foods
• Food Safety Programs
• Food Entrepreneurship
• Beer, Brewing, Wine & Spirits
• Kosher Foods
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Cornell Food Science: Food Entrepreneurship
New York State Food Venture Center
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• #3 in Total Milk
Production
• (12.5 Million lbs.)
• #1 in Yogurt
• #1 in Sour Cream
• #1 in Cottage Cheese
• #4 in Cheese
0
2,000
4,000
6,000
8,000
10,000
12,000
14,000
16,000
2008 2009 2010 2011 2012 2013
New York Milk Production Growth
8.3% Growth
Dairy Industry in New York State
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• Multidisciplinary
collaborations to address
industry concerns:
• College of Veterinary
Medicine
• Animal Science
• Food Science
• Applied Economics &
Management
Comprehensive Dairy Programming at Cornell University
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Our program offers an array of workshops on production of fluid
milk, cheese, and other fermented dairy products:
• Dairy Foods Certificate Programs
• Hazard Analyses & Critical Control Point (HACCP) Programs
• Pasteurization Schools
• Basic Dairy Science & Sanitation Course
• Dairy Sanitation
• Sensory Evaluation of Milk - Identifying Defects
• Cheese and Cultured Dairy Products Courses
Cornell Food Science: Dairy Extension
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Our program also offers training programs and workshops in
association with the New York State Department of Agriculture &
Markets Division of Milk Control:
• New York State Fair Dairy Judging and Awards Program
• Dairy Processing Plant Superintendent
• Dairy Laboratory Regional Workshops
• Dairy Laboratory Hands-on Workshop
• Certified Milk Inspectors Training School
• Certified Milk Inspectors Annual Update
Cornell Food Science: Dairy Extension
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Comprehensive Industry Support in Dairy Food Science
R&D Collaboration
Workforce
Development
Operations Support
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R&D Collaboration
Workforce Development
Operations Support
• Efficiency projects
– Greek yogurt separation efficiency
• Quality Assistance
– Milk Quality Improvement Program, Voluntary Shelf Life Program
– Bacterial, yeast & mold identification
• Byproduct management
– Best management practices for optimizing potential of byproducts (e.g., acid whey)
Cornell Dairy Food Science: Operations Support
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• Serve as an incubator for new product development
• Facilitate research on behalf of companies
• Share research and assist with technology transfer
– Carbon dioxide in cottage cheese
– Microfiltration for protein separation
R&D Collaboration
Workforce Development
Operations Support
Cornell Dairy Food Science: Research & Development Collaboration
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• Developing and Supporting
Training Programs
– Cornell Dairy Foods Certificate
Program
– Curriculum Development at
Community Colleges
• Associate of Applied Science
Degrees
• 10-month certificate programs
– 2-week Food Processing Training
Boot Camp
– High School Technology
Academies
R&D Collaboration
Workforce Development
Operations Support
Cornell Dairy Food Science: Workforce Development
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Molecular Tools to Improve Food Product Quality and Safety
• Dairy food quality tools
• Food safety tools
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• Nationally, fluid milk products account
for ~18% (>17 billion lbs.) of edible
food lost by retailers, the food service
industry and consumers
(Kantor et al. 1997. http://www.ers.usda.gov/publications/foodreview/jan1997/jan97a.pdf)
Shelf Life of Fluid Milk Products
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• Farm
practices
contributing
to fluid milk
spoilage-
sporeforming
bacteria
•Evaluation of
milk quality
determination
tests
• Identification
of spoilage
bacteria
• Phenotypic
and genetic
characteristics
of Bacillus and
Paenibacillus
spp.
• Shelf-Life
•Tracking
sources of
contamination
with molecular
methods
Research Across the Dairy Production Continuum
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• Paenibacillus spp. are cold-growing gram positive spore-forming rods ubiquitously present in nature
• These are the predominant organisms limiting shelf life of pasteurized milk products protected from post-pasteurization contamination
• Paenibacillus spp. spores can survive pasteurization and subsequently grow at refrigeration temperatures
• Key questions: where do they enter milk processing systems and how many are too many?
Paenibacillus spp.
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Farm Environment (n=93)
Raw milk
tank trucks
(n=57)
Raw milk
plant silos
(n=136)
Pasteurized
Milk
(n=338)
1, 15
21, 27
6, 20,
62
7
3, 23,
32, 33
2, 13, 30
35, 46
41
17, 19, 39,
40, 58, 59,
74, 75, 111
68, 69,
97
29, 65
42 ATs *
7 ATs *
14 ATs *
61 ATs *
Summary
• >1500 isolates
characterized ; >260 ATs
• AT in red most
frequently isolated across
the US
Paenibacillus spp.
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Bacteria and spores from the
environment (soil, plant material,
water) enter raw milk
Interventions: Sanitation;
temperature control
Additional bacterial and
spore contamination
Interventions:
Sanitation; temperature
control
Control Point: Processing (heat)
eliminates most vegetative cells.
Must prevent post-pasteurization
contamination.
Processing parameters affect
growth of residual sporeforming
bacteria.
Interventions: sanitation,
temperature control, physical spore
removal; UHT processing
Entry Points for Sporeforming Microbes in Milk Processing Systems
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• The dairy industry faces challenges in identifying routes of entry for spoilage organisms, and particularly sporeforming microbes
• Molecular subtyping provides valuable tools to identify, differentiate, and track dairy spoilage organisms
• Control of spoilage bacteria – particularly sporeforming bacteria – will help reduce product loss and improve dairy product quality
Summary
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Cornell Food Science: Food Safety
• National Good Agricultural Practices
(GAPS) Program & Produce Safety Alliance
• Fruit, Vegetable & Juice Processing and
Safety
• Cornell Food Safety Laboratory
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Listeria DNA fingerprinting
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• 1988: One human listeriosis case linked to hot
dogs produced by plant X
• 2000: 29 human listeriosis cases linked to sliced turkey meats from plant X
Environmental Persistence of L. Monocytogenes
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• Molecular tools are used around the
globe for tracking movement of
foodborne pathogens in food systems
• These tools enable illness outbreaks to
be traced to source
In Summary
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• Comprehensive farm-to-table approaches are
essential to ensure food product safety and
quality
– Attention must be paid across the spectrum,
from small artisan producers to large-scale
industry
• Partnerships among industry, government, and
higher education improve efficiency,
communications, and ultimately, product safety
Conclusions
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Food & Energy Systems
Environmental Sciences
Social Sciences Life Sciences
Resilience
Knowledge with public purpose
College of Agriculture and Life Sciences Land Grant Mission
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Thank you!
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