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More than 75 faculty and staff members work in the Department of Food Science conducting research, teaching courses, and ensuring that our program is the foremost in the world for the study of food science. Faculty and staff members are located on two main Cornell campuses in Ithaca and Geneva.

Faculty Spotlight

Abigail Snyder

Abby Snyder

The goal of my research is to develop practical solutions to ongoing challenges in microbial food safety and spoilage. This work requires an enhanced understanding of incidence, harborage, transfer, resistance to removal, and tolerance to inactivation in order to develop risk-based interventions.