Department of Food Science

Ithaca

Geneva

DepartmentOverview

Food Science Advisory Council Meeting April 2019

Olga Padilla-Zakour

Chair

Cornell Food Science: Leadership

Executive Committee

Dir. Undergraduate Studies: Dr. Chris Loss

Dir. Graduate Studies: Dr. Wiedmann

Chair of Curriculum Committee: Dr. Moraru

Dept. Extension Leader: Dr. Worobo

NYSAES Program Leader: Dr. Mansfield

Dept. Business Administrator: Matt Stratton

Carmen Moraru

Incoming Chair

Food Science: New Leadership on July 1, 2019

Gavin Sacks

Incoming Associate Chair

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Cornell Food Science: Our Vision

To create and apply knowledge for the purpose of

ensuring a safe, appealing, and nutritious food supply for

all, today and in the future

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Cornell Food Science: Our Mission

To enhance the safety, quality, and abundance of the global food supply

by educating students for leadership roles, advancing research on foods

and beverages, and translating and communicating discoveries for the

benefit of all people

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Cornell Food Science: Our Core Values

• Maintain the highest standards of academic integrity in everything we

do. Continuously strive for excellence in teaching, learning, research,

and outreach. Treat all individuals with respect, dignity, and fairness.

Foster a sense of community and collegiality within the Department.

Embrace diversity in our faculty, staff, and student body

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Cornell University: Core Values

• Purposeful Discovery

• Free and Open Inquiry and Expression

• A Community of Belonging

• Exploration across Boundaries

• Changing Lives through Engagement

• Respect for the Natural Environment

Draft for community consideration and comment

https://president.cornell.edu/initiatives/university-core-values/

Office of the President

Department of Food Science Structure

• 2 buildings: Ithaca and Geneva

• Teaching, Research and Extension/Outreach

• Facilities: Dairy Plant, 2 Pilot Plants, Teaching

Winery, Research Winery, HPP Validation

Center, Sensory Lab, Food Product Innovation

Lab, Research and Teaching labs

• Advisory Council: leaders from industry,

government and non-government organizations

Food Science Advisory Council

Council Members:

Kristin Alongi, Rich Products Corporation

Alison Bodor, AFFI

Jim Carr, Tate & Lyle

Michelle Colban, Unilever

Nick Dokoozlian, E&J Gallo Winery

Polly Foss, 3M Food Safety

Andrew Gellert, Gellert Global Group

Bill Graves, Dairy Management Inc.

Jonathan Licker, Walmart

Robin Lougee, IBM

Douglas Marshall, Eurofins Microbiology

Laboratories Inc.

Jim Matthews, JEM Innovations

Alejandro Mazzotta, Chobani

Casey McCue, NYS Dept. of Agriculture &

Markets

Kathleen O’Donnell, Wegmans Food Markets

Ruth Petran, Ecolab Inc.

Marlene Quijano, Sr. R&D/Innovation

Brad Riemenapp, Global ID Group

Erica Reiner, International Flavors &

Fragrances

Michael Robach, Cargill

Peter Salmon, International Food Network

George Sent Jr., KeyBanc Capital Market

Bruce Wolcott, Seneca Foods Corporation

Council Leadership:

Chuck Marble, Chair, Stavis Seafood

Leslie Herzog, Past Chair, The Understanding and Insight Group

Tim Andon, Chair Elect, TIC Gums

• Academic members include:

– 22 Professorial Faculty

– 2 Joint Professorial Faculty

– 3 Lecturers

– 3 Courtesy/Adjunct Professors

– 3 Sr. Research Associates

– 2 Research Associates

– 4 Sr. Extension Associates

– 6 Extension Associates

– 18 Post Doctorate Associates

• 61 Employees

• 117 Graduate Students (61 PhD)

• 118 Food Science majors

• 20 Enology & Viticulture majors

Cornell Food Science

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• Enhanced recruiting and fundraising efforts

• Strengthen teaching, research and extension programs

• Optimize Cornell Institute for Food Systems Industry Partnership Program

• Exploring a dual undergraduate degree program with China Agricultural

University – Beijing

• Seeking partnerships with companies to support the Dairy Plant

• Support the Center of Excellence for Food and Agriculture at Cornell AgriTech

Cornell Food Science: Strategic Initiatives

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Center of Excellence for Food and Agriculture

A Strategy for Success

The Center of Excellence catalyzes business development in

the agriculture and food industries through a multi-tiered

approach in order to:

•Push new technologies to commercialization within New York.

•Pull existing companies into New York, attracted by the

opportunities to work with leaders in innovation and research.

•Grow existing agriculture and food technology companies in

New York.

Making an Impact in 2018

The Center of Excellence launched

midyear 2018 and made great strides

in supporting startups and companies

to launch and grow their businesses.

Catharine Young

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• Gavin Sacks promoted to Full Professor on April 1,

2019

• On-going search for Assistant Professor of Food

Microbiology/Safety – 3 candidates selected for onsite

interviews, 2 completed, 1 scheduled for next week

• Ongoing search for Industry Liaison Officer for the CIFS

Industry Partnership Program due to Julie Stafford

retirement

Promotions and Searches

Students and Teaching

Cornell Food Science: Undergraduate Program

118 Undergraduate majors

• Males/Females: 31/87

• Freshmen: 26

• Sophomores: 36

• Juniors: 27

• Seniors: 29

• Students who started as

transfer: 24 external, 8 internal,

for a total of 32

• International: 20

• Domestic: 98

• Number from NYS: 34

• First Generation College: 21

Our Curriculum

• IFT Approved (2014)

• Depth in chemistry, biology,

math

• Breadth in social sciences,

humanities, communication

• Depth and breadth in food

science disciplines:

– Food chemistry, food

microbiology, food

engineering and

processing, sensory

science

Viticulture and Enology Undergraduate Program

• Draws on the expertise of over

40 faculty across departments

• Faculty in Food Science and

Horticulture additionally serve

as V&E undergraduate student

advisors

• 20 Undergraduate majors

• 23 Undergraduate minors

• Two concentrations:

1. Viticulture – Focus on grape

production processes

2. Enology – Focus on wine

production

– Strong foundation in the physical,

biological and social sciences

– Curriculum emphasizes both a

scientific and practical

understanding of grape growing

and winemaking

• Students complete an internship in

the industry and a capstone project

Graduate Field of Food Science and Technology

Concentrations:

• General Food Science

• Food Chemistry

• Food Microbiology

• Food Engineering

• Dairy Science

• Sensory Science

• Enology

• International Food Science

• Food Processing Waste Technology

• Food Toxicology• 61 PhD Students

• 17 MS Students

• 29 MPS Students

• 117 graduate students!

New Students: Fall 2019

Undergraduate Students

Food Science:

26 admitted, 15 early decision

Viticulture and Enology:

7 total, 4 early decision

Decision date is May 1st

Graduate Students

Admission offers :

24 PhD

3 MS

14 MPS

Decision date is April 15

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Food Science Product Development Competitions

IFTSA-Mars Finalist for IFT2019 with

“Waffull Wands”

Team members:

Kaitlin Steinleitner

Kelsey Sheldon, Justin

Marcus

Joice Pranata

Jesse Saltzman

Gracyn Levenson

Sara Gamaleldin

Sriya Sunil

April Huang

Alexandra E Hall

Product Development Teams 2018-19:

• IFTSA-Mars (1) – going to finals• IFT Developing Solutions for

Developing Countries (2) - 1 team going to finals

• The National Dairy Council (1) – going to finals

• American Baking Society (1)• IFT Smart Snacks for Kids (1)• Ocean Spray (1)• Innovation Center for US Dairy New

Product Competition (1)

Cornell Food Science College Bowl Team

2019 North Atlantic Regional Champs!

Undergrads:

Lyndsay Orlando (co-

captain), Margot Shumaker

(co-captain) and

Yupawadee Galasong

Grads:

Rohil Bhatnagar, Hannah

Zurier, Genevieve Sullivan,

Keqin He and Ghadeer

Makki

Cornell will host the

competition in 2020

Research and Technology

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Total grants = $21,357,471

Federal = $16,086,345

Industry and non-federal = $5,271,126

Annual Expenditures in Research and Extension ~ $12 million

Increasing funding from Industry/non-federal sources

Research Funding

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152,906 101,724 139,433

411,718

161,912

642,182 748,421

560,551 512,372 589,643

1,625,841

2,323,303

919,603

-

500,000

1,000,000

1,500,000

2,000,000

2,500,000

2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 2019

Industry Research Funding by Fiscal Year (July 1st through June 30th)

First

Quart

5

2 23

2

9

56

4

8

15

21

8

0

5

10

15

20

25

2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 2019

Number of Industry Research Awards by Fiscal Year (July 1st through June 30th)

First

Quarte

NOVEL FOOD MANUFACTURING TECHNOLOGY PLATFORM

Extraction/Concentration Structure/Function

Formation

Microbial reduction

Pulsed Electric Field –

solid sate

Reverse Osmosis

Nanofiltration

Ultrafiltration

Forward Osmosis

High Pressure

Processing

High Pressure

Homogenization

Supercritical Fluid

Extraction

Biological Conversion –

fermentation, enzymatic

Spray/Freeze Drying

High Pressure

Processing

Microfiltration

Ultraviolet (UV)

Treatment

Pulsed Light Treatments

Thermal Processing

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