Department of Food Science

Advisory Council Update, Fall 2017

Ithaca Geneva

DepartmentOverview

Olga Padilla-Zakour

Chair

Cornell Food Science: Leadership

Executive Committee

Dir. Undergraduate Studies: Dr. Sacks

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

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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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• New courses: food ingredient technology; cider and distillation; graduate

level subject specific discussion

• Enhanced recruiting and fundraising efforts

• Provide engaged learning activities for all students

• Grow the Cornell Institute for Food Systems Industry Partnership

Program

• Strengthen the Institute for Food Safety and NYS Integrated Food Safety

Center of Excellence

Cornell Food Science: Strategic Initiatives

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, Sensory Lab,

Product Development Kitchen, 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

Tim Andon, TIC Gums

Alison Bodor, AFFI

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, Frito-Lay, Inc., a division of

PepsiCo

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

Michael Robach, Cargill

Peter Salmon, International Food Network

George Sent Jr., KeyBanc Capital Market

Bruce Wolcott, Seneca Foods Corporation

Council Leadership:

Leslie Herzog, Chair, The Understanding and Insight Group

Erica Reiner, Past Chair, International Flavors & Fragrances

Chuck Marble, Chair Elect, Stavis Seafood

Cornell Food Science

• Academic members include:

– 23 Professorial Faculty

– 2 Joint Professorial Faculty

– 2 Lecturers

– 1 Sr. Research Associate

– 2 Research Associate

– 4 Sr. Extension Associates

– 7 Extension Associates

– 13 Post Doctorate Associates

• 58 employees

• 100 graduate students

• 125 undergraduate Food Science

majors

Students and Teaching

Cornell Food Science: Undergraduate Program

125 Undergraduate majors

• Males/Females: 28/101

• Freshmen: 27

• Sophomores: 34

• Juniors: 34

• Seniors: 34

• Students who started as

transfer: 27 External, 8 External,

for a total of 35

• International: 21

• Domestic: 108

• Number from NYS: 39

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

• 25 Undergraduate majors

• 9 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

• NEW Fall 2018 – Food Toxicology• 53 PhD Students

• 12 MS Students

• 25 MPS Students

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Course

Number

Course Name Semester

Offered

Credit

Hours

Duration Requirements

FDSC

6060

Food Science Grad

Student Research Hour

SP 1 Full

semester

Every spring semester

FDSC

6950

Current Readings in Food

Science

Fall Sections: Food Eng.

& Materials Science, Food

Chem.

Spring Sections: Sensory

Evaluation & Food Micro.

FA, SP 1 Full

semester

MPS/MS students

required to take one

section during their

program, PhD students

required to take two

sections during their

program

Graduate Field of Food Science and Technology: New Courses

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FDSC 6060: Food Science Graduate Student Research HourIntended audience: Presenting is required once for each MS student, and once per year for

each PhD student. MPS students are also invited to present their research projects if ready

and willing. Course Description: This course is designed to foster connections between our

graduate student population in the Field of Food Science. The class meets once per week,

where students will present for either 15 or 30 minutes on their own research. Each

presentation will be followed by questions from the class. The course will also provide an

introduction to the following topics: research integrity, publication process, statistics in

publishing, opportunities for graduate student funding, and grant writing.

FDSC 6950: Current Readings in Food ScienceTwo section topics will be offered every semester; students select one of the two section

topics. MPS/MS students are required to participate in one section during their program. PhD

students are required to participate in two sections during their program. Course Description:

designed to give members of the food science and broader scientific community an

opportunity to stay up-to-date on the most current discoveries and methods used in food

science. The course is designed to foster meaningful discussions about (1) recent

publications in respected journals of basic research and (2) how these discoveries can be

applied to research within the field of food science. Format consists of weekly discussion

groups with each participant presenting at least one oral report based on independent

reading. Multiple sections focusing on different topics may be taught in any given semester.

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Food Science Product Development Competitions - StudentsProduct Development Teams 2017-18:• IFTSA-Mars

• IFT Developing Solutions for Developing Countries

• The National Dairy Council (2)

• FiberStar

• American Baking Society (3)

• IFT Smart Snacks

• Ocean Spray (2)

Department Support for Teams:• $150/team for development of their product

• Travel grants for IFT sponsored competitions

• Partial travel support non-IFT sponsored teams on an as

needed basis

• Provide general supplies (e.g. foil, baggies, cleaning supplies) for

the Product Development Kitchen

Looking Ahead: The number of product development teams has grown significantly during the

last decade (i.e. 1 or 2 teams/year to 11 or 12 teams/year). For the department to be able to

maintain the current level of support, we hope to establish a small endowment by naming the

Product Development Kitchen for $175,000.

2016-17 IFTSA-Mars 1st Place!

2016-17 IFTSA-Mars team invited

to competed with their Jack’d

Jerky at the CIFST Food Summit

and Annual Meeting in China -

November 2017!

Professor Carmen Moraru

Congratulations to Carmen Moraru who has recently

been promoted to the rank of Professor.

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Assistant Professor Patrick Gibney

Patrick Gibney, from Calico Life Sciences, LLC, joined the faculty

on August 1, 2017 as E&J Gallo Sesquicentennial Faculty Fellow

Alicia Orta-Ramirez, Senior Lecturer and Director of

Undergraduate Studies

Alicia left Cornell in August 2017 to begin a new position at the

Escuela Rlanquerna/Universitat Ramon Llull in Barcelona.

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• Assistant Professor of Food Safety

• Extension Associate in Brewing (Geneva)

Newly Approved Positions

Research and Technology

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Total grants = $21,357,471

Federal = $16,086,345

Industry = $5,271,126

New grants (since Jan 1, 2017): $6,363,026

Federal = $3,923,383

Industry = $2,439,643

Research Funding

Cornell Food Science: Research & Technology

• Food microbiology/food safety

• Food chemistry

• Food engineering/processing and

packaging

• Foods for health

• Sensory Science

• Enology

• Sustainable Food Systems

• Ingredient Technology

NextGen Food Tech

Membrane Processing SystemPulse Electric Field (PEF)

Forward

Osmosis

High Pressure

Homogenization

Electrospinning

Unit - Nanospider

MiniCTW

Micro-Compounder

Custom ½ Barrel

Brewing System

High Pressure

Processing Validation

Center

Stone Fruit

Preparation

System

Rapid Microbial

Analyzer

High Pressure Processing Validation Center

20-30 food products tested

per month

• New process utilizes pressure instead of heat to preserve foods

• Supporting the industry with development of fresher, safe and nutritious foods

• Biosafety Laboratory to perform FDA/USDA product safety validations

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• Dr. Randy Worobo: lead scientist, food microbiologist

• Dr. Carmen Moraru: food safety engineering

• Dr. Olga Padilla-Zakour: food preservation

• Targeted HPP Research

• Microbial safe harbors for acidified and low acid foods

– Effect of acid types and concentration

– Effect of solids, water activity, preservatives

– Predicting pathogen inactivation rates

– Alternative applications

• Processing effects on organoleptic quality and

physicochemical properties

Cornell’s Expertise in HPP

Extension and Outreach

Sensory Evaluation Center

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“... any person ... any study.”

Modern commercial kitchen

Sensory Booths area with touch screen monitors

Multipurpose room with the latest video technology

• State of the art

• Brand new kitchen

equipment

• A choice of

residential and

commercial

equipment available

• Ergonomically designed sensory

booths

• Variable lighting conditions

• Superior air exchange and

ventilation system

• Standard topline report and raw

data file available minutes after

the testing is completed

• Video

conferencing and

remote viewing

• Perfect for

sensory panel

training, focus

groups, consumer

interviews or

product co-

creation/brainstor

ming sessions

Dairy Bar cafeteria-style seating

• Convenient access to the cafeteria-style

seating for “real-life” testing conditions

Dairy Plant:

Kosher Certified

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State-of-the-art small scale model of a full-

sized dairy industry plant. Designed to be

transparent for teaching purposes.

Milk comes from Cornell’s Veterinary

Teaching Dairy Farm

Dairy Plant processes, on average, 1.5

million pounds of raw milk every year

(175,000 gallons)

13,000 gallons go to research

146,000 gallons of fluid milk and cream

20,000+ gallons of ice cream are produced

Products: Fluid milk, Ice Cream, Yogurt,

Cheese, Juice (including processing and

packaging Cornell Orchards apple cider)

Distribution: 80% of products sold to Cornell

Dining facilities, Statler Hotel, Cornell Store

and Manndible Café in Mann Library.

20% sold to fraternity and sorority houses,

individual departments, the Dairy Bar,

caterers

Cornell Food Science: Extension

• Dairy Foods

• Food Safety Programs

• Food Entrepreneurship

• Beer, Brewing, Wine &

Spirits

• Kosher Foods

Cornell Food Science: Dairy Extension

NEW YORK STATE CHEESE

MANUFACTURERS'

ASSOCIATION

The Milk Quality

Improvement Program

• Our dairy foods extension program

works with partners to focus on

supporting the production of safe

and high quality dairy products with

specific expertise in microbial

spoilage and food safety issues.

Basic Dairy Science & Sanitation Courses

HACCP Courses

Pasteurization Courses

Fluid Milk Processing Certificate

Fermented Dairy Products

Certificate

Cheese Products

Certificate

Membrane Filtration Certificate

Advanced Fermented Dairy Products Certificate

Advanced Cheese Making Certificate

Dairy Food Certification Program

2015

• 17 Workshops

• 15,293 contact hours

• 704 total attendees

2016

• 34 Workshops

• 28,918 contact hours

• 1,531 total attendees

Cornell Food Science: Food Safety

• NYS Integrated Food Safety Center of Excellence

• Institute for Food Safety

• National Good Agricultural Practices (GAPS)

Program & Produce Safety Alliance (PSA)

• Safety and Compliance Training: Juice HACCP

Certification, BPCS Certification, FSMA PCQI & PSA

Centers for Disease Control Integrated Food Safety

Centers of Excellence

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The Integrated Food Safety Centers of Excellence (CoE) were established by CDC under the Food Safety Modernization Act. The Centers are headquartered at state health departments and collaborate with academic partners to build capacity in other state and local health departments.

Colorado: Colorado Department of Public Health and Environment & Colorado School of Public Health

Florida: Florida Department of Health & University of Florida

Minnesota: Minnesota Department of Health & University of Minnesota

New York: New York State Department of Health & Cornell University Co-Directors: Martin Wiedmann, Cornell; Shelley Zansky & Alexandra Newman, DOH

Oregon: Oregon Public Health Division & Oregon State University &

University of Minnesota

Tennessee: Tennessee Department of Health & University of Tennessee

New Your State Integrated Food Safety Center of

Excellence

• Partnership with:

– New York State Department of Health

• Laboratory, Epidemiology, and Environmental Health

• Pursues a regional approach to food safety by

establishing a dynamic, academic-government “Learning

Collaborative” with regional states

• Focus on 3 main areas of food safety:

– Surveillance

– Lab Detection

– Training39

Main Activities of the CoEs:

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1. Strengthen and standardize surveillance and outbreak investigations

2. Analyze and improve timeliness, completeness and effectiveness of responses

3. Train public health staff in competency-based training of surveillance and investigation techniques

4. Educate next generation of epidemiology, environmental health, and laboratory future food safety leaders

5. Improve capacity of information systems

6. Evaluate and communicate best practices

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The IFS@CU cultivates food

safety knowledge through:

• Engaging with stakeholders to

reduce microbial risks from farm to

fork;

• Providing training to meet

regulatory requirements and

industry standards;

• Facilitating discussions to identify

needs and develop new programs;

• Evaluating and providing access to

cutting edge technologies.

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• Good Manufacturing Practices (GMPs) Part 117 Online

Course

• High Pressure Processing Validation Center

• Facilitate Grower-Regulator Interactions

o Soil Summit

• Research

o Agricultural Water Quality

o Local Food Safety Collaborative

• Certificate programs

o Consultants; Skilled labor; Medical personnel; Legal associates

• Food Safety Bootcamp

• More online courses

o Restaurant workers

Progress and Possibilities

National GAPs Program

www.gaps.cornell.edu

• Since 1999, supported by over $2.4 million in external funding

• Developed novel 2-day GAPs training and farm food safety plan writing workshop that has become national model– Since 2009, 773 individuals trained, representing 413 farms in New York

– In 2014, 132 individuals trained, representing 78 farms in New York

• GAPs Online Produce Safety Course

– Since 2008, 1165 course participants in 61 courses

– In 2014, 119 course participants in 8 courses

• Developed award-winning extension publications – Over 250,000 copies distributed nationally and internationally

– Newest publication in 2014: Farm Food Safety Decision Trees

• Since 2010, supported by over $4.9 million in external funding

• Main Goal: helping fresh produce growers meet regulatory expectations of Food Safety Modernization Act’s Produce Rule

• Developed the standardized, national curriculum that satisfies The Food Safety Modernization Act - Produce Rule requirements for all growers who are subject to the regulation, implemented September 2016

• Collaborators in 42 states from 44 Land Grant Institutions

producesafetyalliance.cornell.edu

Cornell Food Science: Food Entrepreneurship

NYS Food Venture Center (FVC), Northeast Center for Food Entrepreneurship (NECFE)

In 2016, answered 7,000 requests for assistance; worked with >400 companies for

commercialization of >1,200 food products

Projected Job Creation

• 1539 businesses assisted generating

• 770 full-time jobs

• 1539 part-time jobs

Cornell Food Science: Enology Extension

• NY Wine Analysis Lab, >600

analyses/year

• Vinification & Brewing Laboratory

• Short courses and demonstrations

• Periodic electronic communications to

wine industry

• New Certification program in 2015

CIFS-IPP Executive Board Meeting

Target member growth

Maintain access to faculty/Focus on Department of Food Science

Highlight Cornell stamp of authority

Use CIFS-IPP team as one point of contact

CIFS-IPP All-Member Survey

Target member growth

Host annual all-member meeting

Collaborate with other CIFS-IPP members

Create benefits across industry

CIFS-IPP Faculty Survey

Target member growth

Engage with faculty across campus

Focus on broad, industry-wide issues

Work on longer term projects

Next Steps

Achieve member growth

Implement CIFS-IPP Steering Committee

Nick Dokoozlian, E&J GalloBrooke Schwartz, RheonixSharon Webster-Tolin, Baldwin Richardson Foods

Plan inaugural all-member meeting

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.

Gold-level Members

Silver-level Members

Food Processing and Development Lab

Cornell Food Science: Research & Technology

Small Scale Food Processing Plant

-Supports teaching, research and

extension for Food Science

-4 Food Science student interns assist

staff of 3

-Produces Cornell Big Red, A.D. White

Cheddar and Cornell Greek Yogurt

-Works with industry on product

development projects (DSM, IFN, Chr.

Hansen, Old Chatham)

-Partners with artisanal cheese and

yogurt makers (Keelys, Crossmans

Farm & Creamery, Tumino Cheese

Company)

-Supports the Cornell Cheese Club

and student product development

teams

Fundraising

Stocking Hall: $105 Million Investment by New York StateClassrooms, Conference Center, Teaching and Research Labs, Dairy Plant,

Food Processing & Development Lab, Sensory Center

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PepsiCo Auditorium

3M Food Safety Laboratory

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The Rich Products Food Safety Laboratory

TIC Gums Classroom

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Food Science Faculty Classroom and Support Room

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N.J. “Sky” Cooper Classroom

The Peter M Salmon IFN Seminar Room

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James and Nicole Cho Foundation Conference Room

Eric Cho, 2018

Named in honor of

Emeritus Professor

James C. White ’39

Professor James C. White Conference Room

The John Wilkinson Family Wine Library

Food Science Geneva Renovations

• Upgrades to the infrastructure of the Food Research Lab, also known as the

ASRL, Agricultural Sciences Research Laboratory

• Renovation to the NYS Food Venture Center - Fruit and Vegetable Processing

Pilot Plant, starting December 2016

• Purchase and installation of a new brewing system 63

Cornell Food Science: 2016 Holiday Party

Thank You!

oip1@cornell.edu