Joseph H. Hotchkiss is a Professor in the Institute of Food Science and the Institute for Comparative and Environmental Toxicology at Cornell University where he teaches and directs an active research program in food packaging, food safety and quality and toxicology. He joined the faculty after serving as a Public Health Fellow at the US Food and Drug Administration. He is a former member of the Food Chemicals Codex at the National Academy of Sciences and of the WHO/FAO Joint Expert Committee on Food Additives. He also is a former member of FDA's Food Advisory Committee.He teaches Introductory Food Science, Concepts in Product Development, and Food Packaging. He is a co-author of the 5th edition of the widely used text Food Science He has also served on the editorial board of such journals as the Journal of Food Protection, Journal of the Science of Food and Agriculture, and Reviews in Food Critical Science and Nutrition.
Current Research/Work
The Hotchkiss research group focuses on improving food quality, shelf life, and safety by developing new technologies with emphasis on packaging and related polymer-based sciences and coupling these technologies to recent advances in biology. Current work involves the development and effects of active or "smart" packaging. For example, investigations into methods to modify the surface of inert polymers rendering them suitable for covalently attaching biologically active molecules has led to the ability to link useful molecules to food contact surfaces. For example, the enzyme lactase can be covalently attached to inexpensive polymer surfaces while retaining activity and the desirable bulk properties of the polymer. Other enzymes have likewise attached to polymer surfaces as have antimicrobial peptides. Immunochemistry-based technologies for attaching antibodies to polymer surfaces for the rapid detection of microorganisms in foods through packaging are also under development. The group is focusing on antimicrobial polymers including polymers that can be periodically “recharged” with antimicrobial agents. These agents migrate over time and are thus depleted. The group has developed surfaces that can be reactivated when depleted. Related research also focuses on improving the materials and processes available for modified atmosphere packaging of respiring fruits and vegetables. The group also has an interest in the application and use of packaging combined with carbon dioxide addition to improve quality of dairy foods including the effects on the quality and safety of raw milk and milk concentrates and the effects on thermal destruction of microorganisms.