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Preparing the food industry's future leaders through purpose-driven research, education and outreach. We offer comprehensive undergraduate and graduate programs that prepare students for leadership positions in the food industry, academia and government.
Our lab develops scientifically valid intervention strategies that improve food safety and microbial quality. Through research and education we work to develop interventions that: 1) mitigate cross-contamination and 2) enable targeted recognition of microbial spoilage potential and environmental persistence.
The Cornell Food Product Development Lab (FPDL) is a 6,000 sq. ft. pilot plant that serves as a statewide center for food and dairy processing education and training, product development, and cutting edge food processing research.
The Food Innovation Lab (FIL), located at Cornell AgriTech in Geneva, New York, connects entrepreneurs and food companies with the necessary resources and expertise needed to discover and develop innovative food products, shaping the future of food in New York and beyond.
Explore food systems from processing and packaging to distribution, evaluation and safety, and solve real-world problems by combining chemistry, microbiology, nutrition and engineering. Focus on food science or food operations and management. Strong academic record at the college level.
Teaching Laboratory. This laboratory is used to teach courses in Food Analysis, Wine and Grape Composition Analysis, and Food Chemistry in the Spring Semester. In the Fall Semester, the laboratory is used to teach courses in food and wine microbiology.
The Cornell Food Venture Center (CFVC) helps food businesses large and small introduce new food products into the marketplace. We provide product safety evaluation, process development, and guidance in local, state and federal regulatory compliance.
Identifying and limiting outbreaks of foodborne illnesses. Developing new food sources and preservation methods to expand the available food supply for a growing world population. Improving the quality and consumer appeal of products on store shelves.
The lab is committed to generating, disseminating, and preserving knowledge and to working with others to employ bio-derived soft materials addressing challenges associated with the food-environment-health nexus.
Concerned with safety in a wide range of areas of the food industry, including storage, processing, and agriculture. Students gain experience in Cornell University's food processing and development laboratory and state-of-the-art dairy processing plant.