Department of Food Science Extension Program
Mission: Helping farmers, business owners, and consumers in New York State and beyond to produce safe, healthy, and wholesome foods. Got food science questions? We got answers!
Beer, Brewing, Wine and Distilled Spirits
Dairy and Milk Products
Fruits, Vegetables, Cider, and Juice
Kosher, Halal & Food Regulation
Meat, Poultry, Fish, and Eggs
Food Safety Programs
Sensory Analysis
Food Science Extension programs and personnel are located at the Cornell University Campus in Ithaca, NY and at the NY State Agricultural Experiment Station (NYSAES) in Geneva, NY.
Beer, Brewing, Wine and Distilled Spirits
- Beer and Brewing - Information on the essentials of beer including barley, malt, hops, and yeast as well as on the brewing process for various styles of ales and lagers. For more information:
http://web.foodscience.cornell.edu/siebert/brewing/index.html
http://web.foodscience.cornell.edu/siebert
Contact Information:
Professor Karl Siebert
Cornell University - NYSAES
630 W. North Street
Geneva, NY 14456
Phone: 315.787.2299
Fax: 315.787.2284
Email: kjs3@cornell.edu -
Wine and Distilled Spirits: Cornell Extension Enology Lab - The Cornell Extension Enology Lab (CEEL) provides resources to aid the New York wine industry in a variety of ways. Electronic newsletters and articles can be found at:
http://grapesandwine.cals.cornell.edu/cals/grapesandwine/outreach/enology/index.cfm.
The NYS Wine Analytical Laboratory provides affordable analysis of juice, wine, and distillates for quality assurance, trouble shooting, and federal regulatory compliance. Finally, CEEL organizes several workshops and short courses throughout the year. The schedule can be found at:
http://grapesandwine.cals.cornell.edu/cals/grapesandwine/outreach/enology/workshops.cfm.
The main portal for Cornell Viticulture & Enology is
http://grapesandwine.cals.cornell.edu/cals/grapesandwine/index.cfm
Contact Information:
Chris Gerling
Cornell University - NYSAES
110 Food Research Lab
630 W. North Street
Geneva, NY 14456
Phone: 315.787.2277
Email: cjg9@cornell.edu
Anna Katharine Mansfield
Cornell University - NYSAES
109 Food Research Lab
630 W. North Street
Geneva, NY 14456
Phone: 315.787.2268
Email: akm87@cornell.edu
Wine Lab
Ben Gavitt
Cornell University - NYSAES
115 Food Research Lab
630 W. North Street
Geneva, NY 14456
Phone: 315.787.2263
Email: bkg1@cornell.edu
- Chemistry and Processing of Milk - As part of the dairy foods extension program, specific technical expertise is provided in areas of chemistry and processing, including: cheese and whey manufacturing technology and chemistry; milk filtration for milk protein concentration and separation; use of carbon dioxide in milk processing and dairy product manufacturing; and milk component payment testing by reference and indirect mid-infrared analytical methods, calibration samples, and laboratory proficiency testing.
Contact Information:
Dave Barbano
Department of Food Science
Northeast Dairy Foods Research Center
207 Food Processing Laboratory
Ithaca, NY 14853
Email: dmb37@cornell.edu - Dairy Foods Extension - Our dairy foods extension program focuses on supporting the production of safe and high quality dairy products with specific expertise in microbial spoilage and food safety issues. Our program offers an extensive set of workshops that lead towards certificates in fluid milk production, cheese production, and production of other fermented dairy products.
Dairy Foods Extension Program Summary & Contacts
http://foodscience.cornell.edu/cals/foodsci/extension/dairy-foods-extension-programs.cfm
Milk Quality Improvement Program
http://foodscience.cornell.edu/cals/foodsci/extension/milk-quality-improvement-program.cfm
Food Science Extension Calendar
http://foodscience.cornell.edu/cals/foodsci/extension/extension-calendar.cfm
Contact Information:
Janene S. Lucia
Extension Specialist
Department of Food Science
116 Stocking Hall
Ithaca, NY 14853
Phone: 607.255.2892
Fax: 607.255.7619
Steven C. Murphy
Sr. Extension Associate
Phone: 607.255.2893
Email: scm4@cornell.edu
Rob Ralyea
Sr. Extension Associate
Phone: 607.255.7643
rdr10@cornell.edu
www.milkfacts.info
Fruits, Vegetables, Cider and Juice
- Fruit and Vegetable Production Safety: National GAPs Program and Produce Safety Alliance - Our fruit and vegetable extension program focuses on risk assessment during production and packing including the implementation of Good Agricultural Practices (GAPs) to reduce identified risks. We offer in-person and online training programs as well as an award-winning collection of educational materials. For more information, please visit the National GAP's Program at www.gaps.cornell.edu for training and educational materials or the Produce Safety Alliance at www.producesafetyalliance.cornell.edu to stay informed about the upcoming produce regulation and developing national GAPs curriculum.
Contact Information:
Betsy Bihn
630 W. North Street
NYSAES - Hedrick Hall
Geneva, NY 14456;
Phone: 315.787.2625
Fax: 315.787.2216
Gretchen Wall
630 W. North Street
NYSAES - Food Science & Technology
Geneva, NY 14456
Phone: 315.787.2626
Fax: 315.787.2284 - Fruit, Vegetable and Juice Processing and Safety - outreach is focused on the fruit, vegetable and beverage industries in New York State providing expertise in sanitation and processing recommendations for products that have problematic heat resistant molds and bacteria spoilage. Juice HACCP training is offered for the industry in New York State as well as the rest of the US. This outreach program is accomplished through workshops, conferences and direct contact with food processors.
Contact Information:
Randy Worobo
NYSAES - Food Science & Technology
216 Food Research Building
Geneva, NY 14456
Phone: 315.787.2279
Kosher, Halal & General Food Law
- Cornell Kosher and Halal Food Initiative - The Cornell Kosher and Halal Food initiative provides a wide range of inputs to the various stakeholders in the kosher and halal food arena. A key focus at the time is the issue of religious slaughter and animal welfare. The initiative also provides introduction and more advanced discussions of kosher and halal practices for various stakeholders and other interested groups. A distance learning version of the Introduction to Kosher and Halal Food Regulations is available through the Kansas State University Food Industry Distance Learning Program.
- Food Law - The extension program has focused on providing general insights and discussions of food law, with a particular emphasis on how food scientists can interact with the system at various points in the legal/regulatory process. Both USDA and FDA activity is monitored regularly to maintain a current view. Insights into the Congressional process can be shared as the agent was the Institute of Food Technologists' first Congressional Science Fellow.
Contact Information:
Joe M. Regenstein
Professor of Food Science
Cornell Kosher & Halal Food Initiative Director
Stocking Hall, Ithaca, NY 14853
Phone: 607.255.8041
Fax: 607.254.4868
Email: jmr9@cornell.edu (Preferred)
- Meat, Poultry, Fish, and Egg Extension - The principle interests of the extension program at this time are in the area of total utilization of flesh foods, particularly poultry and fish, animal welfare, and the sustainability of animal agriculture. A talk on "Why I Love Factory Farming" challenges many pre-conceived ideas. Issues of animal welfare are also presented to challenge simplistic, often anthropomorphic assumptions, especially with respect to egg layers. Work on small scale slaughter, including religious slaughter has leg to design of equipment (at www.spiritofhumane.com) and of educational posters available in multiple languages.
Contact Information:
Joe M. Regenstein
Professor of Food Science
Stocking Hall, Ithaca, NY 14853-7201
Phone: 607.255.8041
Fax: 607.254.4868
Email: jmr9@cornell.edu (preferred)
- Fruit and Vegetable Safety: National GAP's Program and Produce Safety Alliance - The Good Agricultural Practices (GAPs) program provides training and materials that support food safety objectives that reduce identified risks in the production of fruits and vegetables. For more information, please visit the National GAP's Program at www.gaps.cornell.edu. The Produce Safety Alliance provides fundamental, science-based, on-farm food safety knowledge to fresh fruit and vegetable farmers, packers, regulatory personnel and others interested in the safety of fresh. A major objective of the alliance is to assist the industry in meeting compliance expectations of the Food Safety Modernization Act (FSMA). For more information, please visit:
www.producesafetyalliance.cornell.edu.
Contact Information:
Betsy Bihn
NYSAES - Hedrick Hall
Geneva, NY 14456;
Phone: 315.787.2625
Fax: 315.787.2216 - Microbial Food Safety Lab : Research on Foodborne Pathogens -The application of molecular biology and GIS tools to prevent and reduce microbial food safety hazards from pre-harvest to processing and retail. Our group has specific expertise in foodborne transmission of Salmonella and Listeria monocytogenes.
http://foodscience.cornell.edu/cals/foodsci/research/labs/wiedmann/index.cfm http://foodscience.cornell.edu/cals/foodsci/research/labs/wiedmann/lmt/index.cfm
Contact Information:
Martin Wiedmann
Department of Food Science
Stocking Hall
Ithaca, NY 14853
Phone: 607.254.2838
Email: mw16@cornell.edu
- Dairy Product Sensory Milk Quality Improvement Program - Dairy Product Sensory Analysis is a vital component of the Milk Quality Improvement Program (MQIP). Under the MQIP's Voluntary Shelf Life (VSL) Program, retail milk samples from participating dairy plants are tested over shelf-life, and results of flavor, odor, and appearance are reported. In addition, defective milk sample sets are available for training employees and have been used to fulfillment of SQF sensory requirements; MQIP personnel are available for on-site training, if requested. Sensory training sessions are routinely offered as stand-alone programs/workshops or as an integral component of other Dairy Foods Extension workshops, such as Cultured Dairy Products and Basic Cheese-making.
Contact Information:
Nancy Carey
Department of Food Science
Stocking Hall
Ithaca, NY 14853
Phone: 607.254.7079
Email: nrs13@cornell.edu
Steven C. Murphy
Phone: 607.255.2893
Email: scm4@cornell.edu