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Chris Loss

Louis Pasteur Lecturer in Food Science

152A Stocking Hall
607-254-8381

Appointments: Food Science

Areas of Expertise: Food Safety; Food Quality; Culinary Science

Education: Doctorate, Cornell University, 2006; Masters Food Science, Cornell University, 2001; Bachelors Food Science, Cornell University, 1996; Associates Degree, Culinary Arts, Culinary Institute of America, 1993

Teaching Focus: Food Analysis Lab (FDSC 2100), Food Microbiology Lab (FDSC 3950), Food Safety Assurance (FDSC 3960/5960), and guest lecture in Chef Chemistry (FDSC2300).  I am interested in developing courses that lie at the nexus of Food Science and Culinary practice and contribute to curriculum that is experiential, inquiry-based, and transdisciplinary in foundation and scope.  Existing food science curriculum can also be augmented by incorporating culinary context, while providing students with an extremely valuable life skill, and a more global and cultural perspective on food systems.

Research: My research focuses on microbiology/food safety, flavor quality and perception, and science-based understanding of culinary techniques.

Selected Publications:

Loss, C.R., Zellner, D., Migoya, F. (2017) Innovation influences liking for chocolates among neophilic consumers. International Journal of Gastronomy and Food Science, 10:7-10.

Loss, C.R., Bouzari, A. (2016) On Food and Chemesthesis – food science and culinary perspectives. pg. 250-265, In: Chemesthesis: Chemical Touch in Food and Eating. McDonald, Shane T.,

Boillet, David A., Hayes, John E. eds. Wiley-Blackwell, Hoboken, NJ.

Byrnes, N.K., Loss, C.R., Hayes, J.E. (2015) Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience. Food Quality and Preference, 46:142-150.

Zellner, D., Zearfoss, J., Loss, C., Remolina, S. (2014) It tastes as good as it looks! The effect of food presentation on liking for the flavor of food. Appetite, 77: 31-35.

Krasnow, M., Ahrens, N., Fiore, A., Loss, C.R. (2013) Brining Effects On Flavour and Moisture Uptake and Retention in Turkey Meat. Journal of Culinary Science and Technology, 11(4): 299-308.

Krasnow, M., Bunch, T., Shoemaker, C., Loss, C.R. (2011) Effects of cooking temperatures on the physicochemical and sensory properties of chicken stock.Journal of Food Science and Technology, 77(1):S19-S23.

Loss, C.R. (2011) Book Review: Scent and sensibility. Nature, 480:176-177.

Loss, C. R., Hotchkiss, J. H. (2004) Determination of thermal inactivation kinetics of microorganisms with a continuous microflow apparatus. Journal of Food Protection 67: 2560-2564.

Loss, C. R., Hotchkiss, J. H. (2003) Effects of dissolved carbon dioxide on dairy product quality. pg. 391-415, In: Dairy Processing: Maximizing Quality, Smit, G. and Dodds, F. eds. Woodhead Publishing, Cambridge, UK.

Loss, C. R. and Hotchkiss, J. H. (2002) Effect of dissolved carbon dioxide on thermal inactivation of microorganisms in milk. Journal of Food Protection 65: 1924-1929.