department of food science advisory council update, fall … · department of food science advisory...
TRANSCRIPT
Olga Padilla-Zakour
Chair
Cornell Food Science: Leadership
Executive Committee
Dir. Undergraduate Studies: Dr. Sacks
Dir. Graduate Studies: Dr. Wiedmann
Chair of Curriculum Committee: Dr. Moraru
Dept. Extension Leader: Dr. Worobo
NYSAES Program Leader: Dr. Mansfield
Dept. Business Administrator: Matt Stratton
4
Cornell Food Science: Our Vision
To create and apply knowledge for the purpose of
ensuring a safe, appealing, and nutritious food supply for
all, today and in the future
5
Cornell Food Science: Our Mission
To enhance the safety, quality, and abundance of the global food supply
by educating students for leadership roles, advancing research on foods
and beverages, and translating and communicating discoveries for the
benefit of all people
6
Cornell Food Science: Our Core Values
• Maintain the highest standards of academic integrity in everything we
do. Continuously strive for excellence in teaching, learning, research,
and outreach. Treat all individuals with respect, dignity, and fairness.
Foster a sense of community and collegiality within the Department.
Embrace diversity in our faculty, staff, and student body
7
• New courses: food ingredient technology; cider and distillation; graduate
level subject specific discussion
• Enhanced recruiting and fundraising efforts
• Provide engaged learning activities for all students
• Grow the Cornell Institute for Food Systems Industry Partnership
Program
• Strengthen the Institute for Food Safety and NYS Integrated Food Safety
Center of Excellence
Cornell Food Science: Strategic Initiatives
Department of Food Science Structure
• 2 buildings: Ithaca and Geneva
• Teaching, Research and Extension/Outreach
• Facilities: Dairy Plant, 2 Pilot Plants, Teaching
Winery, Research Winery, Sensory Lab,
Product Development Kitchen, Research and
Teaching labs
• Advisory Council: leaders from industry,
government and non-government organizations
Food Science Advisory Council
Council Members:
Kristin Alongi, Rich Products Corporation
Tim Andon, TIC Gums
Alison Bodor, AFFI
Michelle Colban, Unilever
Nick Dokoozlian, E&J Gallo Winery
Polly Foss, 3M Food Safety
Andrew Gellert, Gellert Global Group
Bill Graves, Dairy Management Inc.
Jonathan Licker, Frito-Lay, Inc., a division of
PepsiCo
Robin Lougee, IBM
Douglas Marshall, Eurofins Microbiology
Laboratories Inc.
Jim Matthews, JEM Innovations
Alejandro Mazzotta, Chobani
Casey McCue, NYS Dept. of Agriculture &
Markets
Kathleen O’Donnell, Wegmans Food Markets
Ruth Petran, Ecolab Inc.
Marlene Quijano, Sr. R&D/Innovation
Brad Riemenapp, Global ID Group
Michael Robach, Cargill
Peter Salmon, International Food Network
George Sent Jr., KeyBanc Capital Market
Bruce Wolcott, Seneca Foods Corporation
Council Leadership:
Leslie Herzog, Chair, The Understanding and Insight Group
Erica Reiner, Past Chair, International Flavors & Fragrances
Chuck Marble, Chair Elect, Stavis Seafood
Cornell Food Science
• Academic members include:
– 23 Professorial Faculty
– 2 Joint Professorial Faculty
– 2 Lecturers
– 1 Sr. Research Associate
– 2 Research Associate
– 4 Sr. Extension Associates
– 7 Extension Associates
– 13 Post Doctorate Associates
• 58 employees
• 100 graduate students
• 125 undergraduate Food Science
majors
Cornell Food Science: Undergraduate Program
125 Undergraduate majors
• Males/Females: 28/101
• Freshmen: 27
• Sophomores: 34
• Juniors: 34
• Seniors: 34
• Students who started as
transfer: 27 External, 8 External,
for a total of 35
• International: 21
• Domestic: 108
• Number from NYS: 39
Our Curriculum
• IFT Approved (2014)
• Depth in chemistry, biology,
math
• Breadth in social sciences,
humanities, communication
• Depth and breadth in food
science disciplines:
– Food chemistry, food
microbiology, food
engineering and
processing, sensory
science
Viticulture and Enology Undergraduate Program
• Draws on the expertise of over
40 faculty across departments
• Faculty in Food Science and
Horticulture additionally serve
as V&E undergraduate student
advisors
• 25 Undergraduate majors
• 9 Undergraduate minors
• Two concentrations:
1. Viticulture – Focus on grape
production processes
2. Enology – Focus on wine
production
– Strong foundation in the physical,
biological and social sciences
– Curriculum emphasizes both a
scientific and practical
understanding of grape growing
and winemaking
• Students complete an internship in
the industry and a capstone project
Graduate Field of Food Science and Technology
Concentrations:
• General Food Science
• Food Chemistry
• Food Microbiology
• Food Engineering
• Dairy Science
• Sensory Science
• Enology
• International Food Science
• Food Processing Waste Technology
• NEW Fall 2018 – Food Toxicology• 53 PhD Students
• 12 MS Students
• 25 MPS Students
15
Course
Number
Course Name Semester
Offered
Credit
Hours
Duration Requirements
FDSC
6060
Food Science Grad
Student Research Hour
SP 1 Full
semester
Every spring semester
FDSC
6950
Current Readings in Food
Science
Fall Sections: Food Eng.
& Materials Science, Food
Chem.
Spring Sections: Sensory
Evaluation & Food Micro.
FA, SP 1 Full
semester
MPS/MS students
required to take one
section during their
program, PhD students
required to take two
sections during their
program
Graduate Field of Food Science and Technology: New Courses
16
FDSC 6060: Food Science Graduate Student Research HourIntended audience: Presenting is required once for each MS student, and once per year for
each PhD student. MPS students are also invited to present their research projects if ready
and willing. Course Description: This course is designed to foster connections between our
graduate student population in the Field of Food Science. The class meets once per week,
where students will present for either 15 or 30 minutes on their own research. Each
presentation will be followed by questions from the class. The course will also provide an
introduction to the following topics: research integrity, publication process, statistics in
publishing, opportunities for graduate student funding, and grant writing.
FDSC 6950: Current Readings in Food ScienceTwo section topics will be offered every semester; students select one of the two section
topics. MPS/MS students are required to participate in one section during their program. PhD
students are required to participate in two sections during their program. Course Description:
designed to give members of the food science and broader scientific community an
opportunity to stay up-to-date on the most current discoveries and methods used in food
science. The course is designed to foster meaningful discussions about (1) recent
publications in respected journals of basic research and (2) how these discoveries can be
applied to research within the field of food science. Format consists of weekly discussion
groups with each participant presenting at least one oral report based on independent
reading. Multiple sections focusing on different topics may be taught in any given semester.
17
Food Science Product Development Competitions - StudentsProduct Development Teams 2017-18:• IFTSA-Mars
• IFT Developing Solutions for Developing Countries
• The National Dairy Council (2)
• FiberStar
• American Baking Society (3)
• IFT Smart Snacks
• Ocean Spray (2)
Department Support for Teams:• $150/team for development of their product
• Travel grants for IFT sponsored competitions
• Partial travel support non-IFT sponsored teams on an as
needed basis
• Provide general supplies (e.g. foil, baggies, cleaning supplies) for
the Product Development Kitchen
Looking Ahead: The number of product development teams has grown significantly during the
last decade (i.e. 1 or 2 teams/year to 11 or 12 teams/year). For the department to be able to
maintain the current level of support, we hope to establish a small endowment by naming the
Product Development Kitchen for $175,000.
2016-17 IFTSA-Mars 1st Place!
2016-17 IFTSA-Mars team invited
to competed with their Jack’d
Jerky at the CIFST Food Summit
and Annual Meeting in China -
November 2017!
Professor Carmen Moraru
Congratulations to Carmen Moraru who has recently
been promoted to the rank of Professor.
18
Assistant Professor Patrick Gibney
Patrick Gibney, from Calico Life Sciences, LLC, joined the faculty
on August 1, 2017 as E&J Gallo Sesquicentennial Faculty Fellow
Alicia Orta-Ramirez, Senior Lecturer and Director of
Undergraduate Studies
Alicia left Cornell in August 2017 to begin a new position at the
Escuela Rlanquerna/Universitat Ramon Llull in Barcelona.
19
• Assistant Professor of Food Safety
• Extension Associate in Brewing (Geneva)
Newly Approved Positions
21
Total grants = $21,357,471
Federal = $16,086,345
Industry = $5,271,126
New grants (since Jan 1, 2017): $6,363,026
Federal = $3,923,383
Industry = $2,439,643
Research Funding
Cornell Food Science: Research & Technology
• Food microbiology/food safety
• Food chemistry
• Food engineering/processing and
packaging
• Foods for health
• Sensory Science
• Enology
• Sustainable Food Systems
• Ingredient Technology
NextGen Food Tech
Membrane Processing SystemPulse Electric Field (PEF)
Forward
Osmosis
High Pressure
Homogenization
Electrospinning
Unit - Nanospider
MiniCTW
Micro-Compounder
Custom ½ Barrel
Brewing System
High Pressure
Processing Validation
Center
Stone Fruit
Preparation
System
Rapid Microbial
Analyzer
High Pressure Processing Validation Center
20-30 food products tested
per month
• New process utilizes pressure instead of heat to preserve foods
• Supporting the industry with development of fresher, safe and nutritious foods
• Biosafety Laboratory to perform FDA/USDA product safety validations
26
• Dr. Randy Worobo: lead scientist, food microbiologist
• Dr. Carmen Moraru: food safety engineering
• Dr. Olga Padilla-Zakour: food preservation
• Targeted HPP Research
• Microbial safe harbors for acidified and low acid foods
– Effect of acid types and concentration
– Effect of solids, water activity, preservatives
– Predicting pathogen inactivation rates
– Alternative applications
• Processing effects on organoleptic quality and
physicochemical properties
Cornell’s Expertise in HPP
Sensory Evaluation Center
31
“... any person ... any study.”
Modern commercial kitchen
Sensory Booths area with touch screen monitors
Multipurpose room with the latest video technology
• State of the art
• Brand new kitchen
equipment
• A choice of
residential and
commercial
equipment available
• Ergonomically designed sensory
booths
• Variable lighting conditions
• Superior air exchange and
ventilation system
• Standard topline report and raw
data file available minutes after
the testing is completed
• Video
conferencing and
remote viewing
• Perfect for
sensory panel
training, focus
groups, consumer
interviews or
product co-
creation/brainstor
ming sessions
Dairy Bar cafeteria-style seating
• Convenient access to the cafeteria-style
seating for “real-life” testing conditions
Dairy Plant:
Kosher Certified
32
State-of-the-art small scale model of a full-
sized dairy industry plant. Designed to be
transparent for teaching purposes.
Milk comes from Cornell’s Veterinary
Teaching Dairy Farm
Dairy Plant processes, on average, 1.5
million pounds of raw milk every year
(175,000 gallons)
13,000 gallons go to research
146,000 gallons of fluid milk and cream
20,000+ gallons of ice cream are produced
Products: Fluid milk, Ice Cream, Yogurt,
Cheese, Juice (including processing and
packaging Cornell Orchards apple cider)
Distribution: 80% of products sold to Cornell
Dining facilities, Statler Hotel, Cornell Store
and Manndible Café in Mann Library.
20% sold to fraternity and sorority houses,
individual departments, the Dairy Bar,
caterers
Cornell Food Science: Extension
• Dairy Foods
• Food Safety Programs
• Food Entrepreneurship
• Beer, Brewing, Wine &
Spirits
• Kosher Foods
Cornell Food Science: Dairy Extension
NEW YORK STATE CHEESE
MANUFACTURERS'
ASSOCIATION
The Milk Quality
Improvement Program
• Our dairy foods extension program
works with partners to focus on
supporting the production of safe
and high quality dairy products with
specific expertise in microbial
spoilage and food safety issues.
Basic Dairy Science & Sanitation Courses
HACCP Courses
Pasteurization Courses
Fluid Milk Processing Certificate
Fermented Dairy Products
Certificate
Cheese Products
Certificate
Membrane Filtration Certificate
Advanced Fermented Dairy Products Certificate
Advanced Cheese Making Certificate
Dairy Food Certification Program
2015
• 17 Workshops
• 15,293 contact hours
• 704 total attendees
2016
• 34 Workshops
• 28,918 contact hours
• 1,531 total attendees
Cornell Food Science: Food Safety
• NYS Integrated Food Safety Center of Excellence
• Institute for Food Safety
• National Good Agricultural Practices (GAPS)
Program & Produce Safety Alliance (PSA)
• Safety and Compliance Training: Juice HACCP
Certification, BPCS Certification, FSMA PCQI & PSA
Centers for Disease Control Integrated Food Safety
Centers of Excellence
38
The Integrated Food Safety Centers of Excellence (CoE) were established by CDC under the Food Safety Modernization Act. The Centers are headquartered at state health departments and collaborate with academic partners to build capacity in other state and local health departments.
Colorado: Colorado Department of Public Health and Environment & Colorado School of Public Health
Florida: Florida Department of Health & University of Florida
Minnesota: Minnesota Department of Health & University of Minnesota
New York: New York State Department of Health & Cornell University Co-Directors: Martin Wiedmann, Cornell; Shelley Zansky & Alexandra Newman, DOH
Oregon: Oregon Public Health Division & Oregon State University &
University of Minnesota
Tennessee: Tennessee Department of Health & University of Tennessee
New Your State Integrated Food Safety Center of
Excellence
• Partnership with:
– New York State Department of Health
• Laboratory, Epidemiology, and Environmental Health
• Pursues a regional approach to food safety by
establishing a dynamic, academic-government “Learning
Collaborative” with regional states
• Focus on 3 main areas of food safety:
– Surveillance
– Lab Detection
– Training39
Main Activities of the CoEs:
40
1. Strengthen and standardize surveillance and outbreak investigations
2. Analyze and improve timeliness, completeness and effectiveness of responses
3. Train public health staff in competency-based training of surveillance and investigation techniques
4. Educate next generation of epidemiology, environmental health, and laboratory future food safety leaders
5. Improve capacity of information systems
6. Evaluate and communicate best practices
41
The IFS@CU cultivates food
safety knowledge through:
• Engaging with stakeholders to
reduce microbial risks from farm to
fork;
• Providing training to meet
regulatory requirements and
industry standards;
• Facilitating discussions to identify
needs and develop new programs;
• Evaluating and providing access to
cutting edge technologies.
42
• Good Manufacturing Practices (GMPs) Part 117 Online
Course
• High Pressure Processing Validation Center
• Facilitate Grower-Regulator Interactions
o Soil Summit
• Research
o Agricultural Water Quality
o Local Food Safety Collaborative
• Certificate programs
o Consultants; Skilled labor; Medical personnel; Legal associates
• Food Safety Bootcamp
• More online courses
o Restaurant workers
Progress and Possibilities
National GAPs Program
www.gaps.cornell.edu
• Since 1999, supported by over $2.4 million in external funding
• Developed novel 2-day GAPs training and farm food safety plan writing workshop that has become national model– Since 2009, 773 individuals trained, representing 413 farms in New York
– In 2014, 132 individuals trained, representing 78 farms in New York
• GAPs Online Produce Safety Course
– Since 2008, 1165 course participants in 61 courses
– In 2014, 119 course participants in 8 courses
• Developed award-winning extension publications – Over 250,000 copies distributed nationally and internationally
– Newest publication in 2014: Farm Food Safety Decision Trees
• Since 2010, supported by over $4.9 million in external funding
• Main Goal: helping fresh produce growers meet regulatory expectations of Food Safety Modernization Act’s Produce Rule
• Developed the standardized, national curriculum that satisfies The Food Safety Modernization Act - Produce Rule requirements for all growers who are subject to the regulation, implemented September 2016
• Collaborators in 42 states from 44 Land Grant Institutions
producesafetyalliance.cornell.edu
Cornell Food Science: Food Entrepreneurship
NYS Food Venture Center (FVC), Northeast Center for Food Entrepreneurship (NECFE)
In 2016, answered 7,000 requests for assistance; worked with >400 companies for
commercialization of >1,200 food products
Projected Job Creation
• 1539 businesses assisted generating
• 770 full-time jobs
• 1539 part-time jobs
Cornell Food Science: Enology Extension
• NY Wine Analysis Lab, >600
analyses/year
• Vinification & Brewing Laboratory
• Short courses and demonstrations
• Periodic electronic communications to
wine industry
• New Certification program in 2015
CIFS-IPP Executive Board Meeting
Target member growth
Maintain access to faculty/Focus on Department of Food Science
Highlight Cornell stamp of authority
Use CIFS-IPP team as one point of contact
CIFS-IPP All-Member Survey
Target member growth
Host annual all-member meeting
Collaborate with other CIFS-IPP members
Create benefits across industry
CIFS-IPP Faculty Survey
Target member growth
Engage with faculty across campus
Focus on broad, industry-wide issues
Work on longer term projects
Next Steps
Achieve member growth
Implement CIFS-IPP Steering Committee
Nick Dokoozlian, E&J GalloBrooke Schwartz, RheonixSharon Webster-Tolin, Baldwin Richardson Foods
Plan inaugural all-member meeting
Synergistic Thinking. Innovative Food Solutions.
Industry Partnership Program
An exciting public-private partnership that expands and enhances engagement of Cornell
University with industry scientists, engineers and business leaders at companies throughout the
food system.
Food Processing and Development Lab
Cornell Food Science: Research & Technology
Small Scale Food Processing Plant
-Supports teaching, research and
extension for Food Science
-4 Food Science student interns assist
staff of 3
-Produces Cornell Big Red, A.D. White
Cheddar and Cornell Greek Yogurt
-Works with industry on product
development projects (DSM, IFN, Chr.
Hansen, Old Chatham)
-Partners with artisanal cheese and
yogurt makers (Keelys, Crossmans
Farm & Creamery, Tumino Cheese
Company)
-Supports the Cornell Cheese Club
and student product development
teams
Stocking Hall: $105 Million Investment by New York StateClassrooms, Conference Center, Teaching and Research Labs, Dairy Plant,
Food Processing & Development Lab, Sensory Center
52
Food Science Geneva Renovations
• Upgrades to the infrastructure of the Food Research Lab, also known as the
ASRL, Agricultural Sciences Research Laboratory
• Renovation to the NYS Food Venture Center - Fruit and Vegetable Processing
Pilot Plant, starting December 2016
• Purchase and installation of a new brewing system 63