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New Surface Coatings for Food Facilities Hold Promise for Food Safety

Published: 
Jul 21, 2016
“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

Queen Bee Catches the Yogurt Buzz

Published: 
Jun 15, 2016
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

Spate of recalls doesn't mean food is more risky: expert

Published: 
Jun 10, 2016
Canadians have seen a spate of food recalls lately, thanks to possible Listeria and E. coli contamination. The recalls have involved a range of foods, including granola and other grain products, frozen vegetables and salad greens. If it seems to you like these recalls are a dime a dozen these days, you're not imagining things, says Martin Wiedmann.He's a professor of food safety at Cornell University's food science department. And he says we really are seeing far more food recalls and outbreaks these days. "But that doesn't mean our food is less safe," he noted. Read more

Master of Professional Studies, Agriculture & Life Sciences offered through the Field of Food Science & Technology at Cornell:

A Model for the Development of a Course-Based Graduate Degree in Food Science and Technology