Overview

I became Emeritus Professor in September 1995. My areas of concentration are: Texture and rheology of food, fruit and vegetable processing technologies, and international technology transfer. I am still active in my professional societies and come into my office at Cornell for several hours every day I am in town. I give an occasional invited lecture and also serve as a consultant to some corporations. My major professional society, The Institute of Food Technologists, gave me the Nicholas Appert Award at their annual meeting in New Orleans in June 2011. In addition to professional activities I continue my hobbies of gardening, cutting and splitting several tons of firewood each year. Visiting my five children and their families who live from New York to California and being active in my church also consumes much of my time.

Research Focus

Texture and rheology of foods; processing and quality factors of fruits, vegetables and legumes; international food development; post harvest food systems.

Teaching Focus

The course "Post Harvest Food Systems" (FS447) was taught at Cornell University from 1977 through 2001. A graduate level course in food rheology (FS609) was taught at Cornell 1973 through 1985. Lectures, short courses and workshops are given to Professional Societies, Universities and Industry upon request.

Additional Links

• Link to CALS Research and Impact
• Link to Research & Expertise Across Cornell

Selected Publications

Books

• Bourne, M., (2002). Author. p. 325 Food Texture and Viscosity. Academic Press,

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