Job Opportunities

Provided here is a list of open positions with the Department of Food Science.
In keeping with Cornell’s Land Grant Mission to create and apply knowledge with a public purpose, the Department of Food Science strives to apply the principles of science and engineering to ensure the nutritional value, safety and quality of foods in the United States and around the globe. Our programs integrate the disciplines of chemistry, biology, nutrition, physiology, biotechnology and engineering to ensure that all people have access to healthy, affordable food. Our faculty, staff and students are making a difference in the lives of people throughout the world.


EXTENSION ASSOCIATE, Cornell Food Venture Center Brooklyn Office (FVC@B), Brooklyn, NY

The New York State Food Venture Center (FVC), also known as the Northeast Center for Food Entrepreneurship, is an established extension program of the Department of Food Science and its main purpose is to provide comprehensive assistance to beginning and established food entrepreneurs, thus promoting sustainable economic development of rural communities. The Center offers services, outreach and research development opportunities in four critical areas: business and product process development, product safety, process/product technology transfer and product commercialization. Currently, the FVC responds to over 5,000 inquiries for assistance every year and assists food processors and entrepreneurs that require safety evaluations of over 1200 specialty products for commercial production. The FVC will open a satellite office in Brooklyn, NY, thus creating a job opportunity for a highly motivated food scientist.

Work in collaboration with the Director of the New York State Food Venture Center (FVC) and other FVC personnel, providing extension, education and outreach for food processors and entrepreneurs in the New York City area, increasing knowledge and competence of start-up food companies ensuring the safety of new food products, improving regulatory compliance and creating local economic development. Develop food formulation and processing guidelines for new food products manufactured by small-scale food processors and entrepreneurs, based on current scientific knowledge of critical factors that affect the safety and stability of foods. Evaluate a variety of product formulations and processes for food safety hazards and stability in compliance with state and federal regulations. Act as a Process Authority to write and issue process review letters and scheduled processes for new food products to prevent, control and eliminate hazards in food manufacturing processes, thus meeting state and federal licensing requirements. Interact with and understand the needs of stakeholders in terms of knowledge gaps and training delivery methods. Work with the FVC personnel, faculty, staff and students to offer comprehensive technical assistance related to food entrepreneurship in NYC. Work with the FVC Director to ensure the sustainability of the Brooklyn Office through various funding sources including fees per services, trainings and grants. Identify needs and gaps in existing instructional materials, develop appropriate educational resources, and coordinate communication with stakeholder audiences and Food Science faculty and students. Attend and present at professional meetings and sponsored workshops, and forge partnerships with organizations with similar and complementary interests.


  1. As one of the FVC’s Process Authorities, develop science-based guidelines for food product categories that meet state and federal regulations. Analyze food samples and review requests for Process Authority services from NYC food entrepreneurs. Write process review letters and schedule processes for new food products to ensure their safety and stability (45%).
  2. Identify needs and demands for specialized training; organize and deliver workshops for new and established NYC processors to meet federal and state regulations (30%).
  3. Coordinate the establishment of the FVC@B, oversee operations and provide direct assistance to start-up food companies and food entrepreneurs in the New York City area (10%).
  4. Collaborate with the Director of the FVC, Cornell University faculty, staff and stakeholders to identify needs and gaps in existing instructional programs and materials, and develop new or improved educational programs and materials to address those needs and gaps (5%).
  5. Represent the FVC at meetings and events, attend and present at professional conferences and workshops, cover topics pertinent to small-scale food processing and regulations (5%).
  6. Work with the Director of the FVC to ensure the Brooklyn Office’s sustainability (5%).


  • Minimum of a Master’s Degree in Food Science or related field, with 3-5 years of experience in regulatory compliance and safety evaluation of food products.
  • Understanding of food safety, food processing, and familiarity with food regulations and licensing issues at the state and federal levels.
  • Must have excellent leadership and communication skills, and be willing to work closely with large and small food companies.
  • Demonstrated ability to communicate with a broad range of people and assist them in meeting the challenges and opportunities available in food production. Must have experience in public speaking and writing for general audiences.
  • Demonstrable abilities to organize and oversee complex projects, complete tasks in a timely and effective manner. Demonstrable multi-tasking expertise, human relations skills, and proactive initiative highly preferred.
  • Willingness and ability to travel regionally and nationally as necessary to perform tasks.
  • Must successfully complete a driver background check.
  • Attention to detail as well as excellent analytical and problem-solving skills.
  • Able to work quickly and effectively under pressure, use judgment in accomplishing tasks that are of an urgent or sensitive/confidential nature, balance conflicting priorities and make decisions from a wide range of choices.
  • Should be comfortable working in an environment where change in processes or procedures is the norm.

Applicants should apply through Academic Jobs Online at the following link:, by submitting a cover letter, CV, 3 letters of reference and a research statement.

Senior Research Associate, Ithaca, NY

The department is currently searching for an individual to provide leadership for an active research group conducting research on the molecular biology, pathogenesis, stress response, transmission as well as evolution, ecology, and population genetics of foodborne and zoonotic pathogens (including Listeria monocytogenes and Salmonella) and spoilage organisms, including supervision of graduate students and technicians. The incumbent will be expected to develop and carry out a research program on molecular biology, pathogenesis, stress response, and transmission of food and waterborne, zoonotic, and other bacterial pathogens and/or spoilage organisms.  Responsibilities will include conducting and designing qualitative and quantitative research, including data analysis; dissemination and application of research findings, reporting of results and preparation of manuscripts and developing research proposals for external funding. This position will also specifically support whole genome sequencing and RNA-seq efforts in the Wiedmann and Boor lab.

This is a 3 year, full-time appointment with possibility of extension dependent on performance and funding.

The incumbent is expected to develop and direct a strong research program in molecular biology, pathogenesis, and stress response of foodborne, zoonotic and other bacterial pathogens. Specific responsibilities will include (i) plan, perform, and conduct experiments (30%); (ii) supervise graduate students and technicians (30 %); (iii) prepare manuscripts and help with manuscript preparation (25%); (iv) prepare and submit research proposals for funding by USDA, NIH, and other agencies and foundations to support the incumbent’s research and activities (10%); and (v). represent the research group by attending and presenting at scientific conferences, seminars, workshops, and meetings (5%). Opportunities exist for the development of an independent research program.


  • Ph.D. in food science, microbiology, molecular biology, genetics or related fields and extensive experience in molecular biology, bacterial genetics, pathogenic bacteriology and/or food microbiology.
  • Extensive experience in research on molecular biology, genetics, and stress response of bacterial pathogens, including experience with genomics, transcriptomics, and generation of bacteria, mutants.
  • Experience with analysis of bacterial whole genome sequences (including genome assembly, comparative genomics).
  • Experience supervising graduate students and excellent organizational skills are a must.
  • Prior experience as researcher (or equivalent) and a track record of independent research.
  • Record of publishing original research in peer-reviewed technical and scientific journals.
  • Demonstrated ability in acquiring extramural funding to support sponsored research.
  • Must have a record of repeated success in conducting research in areas that will enhance the needs and mission of the research program.
  • Excellent oral and written communication skills.
  • Excellent quantitative and statistics skills.
  • A valid NYS driver’s license is also required. Driver background check required.

Applicants should apply through Academic Jobs Online at the following link:, by submitting a cover letter, CV, 3 letters of reference and a research statement. 

Extension Associate or Senior Extension Associate, Dairy Foods Extension Program, Ithaca, NY

The department is currently searching for an individual to function as a member of the Dairy Foods Extension Program, working collaboratively with other members of the Cornell Dairy Foods extension Team and the Department of Food Science to develop and administer world-class programs providing expert training, consulting and advisory services in the area of dairy foods. This position will also support expansion and economic development of the dairy industry in New York. These programs are aimed at a broad constituency including New York State dairy producers and processors, retailers, consumers, state and federal regulatory agencies, instructors as well as academic partners. While this position is expected to support and serve all sectors of the dairy industry, this position will have a specific focus on fluid milk and yoghurt processing. This position will also contribute to applied research in dairy science and technology with the goal of publishing results in peer-reviewed journals and other appropriate media. Appropriately qualified individuals will be provided with the opportunity to develop an independent applied research and extension program and will take primary responsibility to identify external funding opportunities and prepare grant and funding proposals to support dairy foods outreach and applied research projects.

This position provides a unique opportunity to work in a fast paced environment and to acquire broad expertise in a wide range of dairy industry relevant topics and skills. The individual in this position will also have opportunities to work with the dairy industry and dairy related professional organizations across the US and globally. Past members of the dairy extension team have been successful in pursuing careers in industry, government as well as graduate and professional schools. The position will be located in the brand new state of the art food science building on the Cornell campus.

Required Qualifications:

  • Master’s degree in Microbiology or Food Science or equivalent combination of education and experience in related fields is necessary.
  • Extensive experience in a technical, educational and/or administrative role in dairy food or related appropriate field is necessary.
  • Must have and maintain a valid NYS driver’s license and the willingness and ability to travel both within and outside of NY State, approximately 10-20% of the time.
  • Outstanding oral and written communication skills
  • Ability to work as part of diverse and multidisciplinary teams and willingness to embrace and drive constant change
  • Ability to lift 50 lbs.

Preferred Qualifications:

  • Master’s with 6-8 years of experience or Ph.D. in Dairy Science, Food Science, or related discipline.
  • Specific technical expertise in fluid milk and yoghurt processing
  • Comprehensive understanding of the dairy industry from raw milk production to processing and consumer demands and behavior
  • Expertise with modern distance-based training approaches

Application materials including a CV, Statement of extension and research interests (2 pages max), and names of 3 references should be submitted through Academic Jobs Online:

Diversity and Inclusion are a part of Cornell University’s heritage. We are a recognized employer and educator valuing AA/EEO, Protected Veterans, and Individuals with Disabilities.