"GM uses micro-organisms to make important food and medical products like insulin and chymosin (the cheese-clotting enzyme), which are then generally cheaper, more consistent and purer." Joe M. Regenstein, Ph.D - Professor Emeritus of Food Science at Cornell UniversityRead more
Cornell is leading a national alliance aimed at improving the safety of fresh produce and helping fruit and vegetable growers meet new regulatory requirements of the Food Safety Modernization Act (FSMA). Based in Cornell’s New York State Agricultural Experiment Station in Geneva, New York, the Produce Safety Alliance has spent the past four years developing a nationwide Grower Training Curriculum. This involved creating working committees with partners across the country, hosting focus groups with farmers and working closely with the FDA to make sure the curriculum reflects expectations outlined in the regulations. Read more
To honor a Cornell researcher who keeps our food supply safe, a recently discovered spoilage bacterium has been named for Martin Wiedmann, the Gellert Family Professor in Food Safety. The microbe was formally announced Aug. 12 in the International Journal of Systematic and Evolutionary Microbiology.
The spore-forming bacillus strain – formerly known as FSL W8-0169T – now enjoys a new moniker: Bacillus wiedmannii – pronounced “weed-man-ee-eye.” Read more
“Manufacturers already work diligently to keep their facilities clean, but we are creating materials that are even less likely to harbor bad bugs,” says Julie Goddard, an associate professor in the department of food science at Cornell University. “We have designed new polymer coatings that can be applied to food processing surfaces that resist microbial adhesion and can actually inactivate any microbes that do adhere, preventing them from growing and potentially contaminating our food supply.”
The coatings are still being researched but may be available commercially within a few years, she says. Read more
The entrepreneur (Queen Bee Creamery) developed her frozen yogurt and custard in collaboration with the Department of Food Science at Cornell University in Ithaca. Earlier this year, she participated in the Food Science 4000 capstone course, where graduating seniors act as consultants and put their knowledge to work to help New York-based food businesses. Read more