Olga Padilla-Zakour
Associate Professor
G-29 Food Research Laboratory
(315) 787-2259
Email: oip1@cornell.edu
Departments
- Food Science
Concentrations
- Food safety
- Food processing
- Food entrepreneurship
- Fruit and vegetable processing, juice quality, juice technology. specialty foods
Graduate Fields
- Food Science and Technology
Education
-
Doctorate
Cornell University
1991 -
Master of Science
Cornell University
1988 -
Lic (5 year degree)
University of Costa Rica
1983
Overview
Research program focused on applied research to add value and safety to agricultural commodities with an emphasis on small scale processing. Adding value implies increasing profitability, improving quality and/or increasing health benefits. Currently we are developing better processing techniques that increase the value of plant-based foods. We also study the factors that affect the safety of specialty foods manufactured by small-scale processors. We evaluate methods to provide comprehensive support to food entrepreneurs to create an optimized system for university-based centers. The research complements my extension responsibilities focused on directing a premier program to support food entrepreneurship in the Northeast by providing comprehensive assistance to start-up and established food ventures.
Research Focus
Research program focused on applied research to add value and safety to agricultural commodities with an emphasis on small scale processing. Adding value implies increasing profitability, improving quality and/or increasing health benefits. We develop better processing techniques that increase the value of plant-based foods. We also study the factors that affect the safety of specialty foods manufactured by small-scale processors.
Outreach and Extension Focus
Direct the NYS Food Venture Center, a major extension program of the Department of Food Science. Coordinate and develop outreach programs and extension activities to support new and established entrepreneurs in the food industry. Provide guidelines and assist in regulatory issues to ensure the safety of food products. Act as Process Authority to issue schedule process documentation for new processors’ licensing requirements (>1000 products/year). Develop and implement training programs for food entrepreneurs. Organize and teach Better Process Control Schools annually. Develop and maintain the Northeast Center for Food Entrepreneurship at the Food Venture Center website: http://necfe.foodscience.cornell.edu/