Mission:

Distributing knowledge through and educational network comprised of food producers, processors, distributors, retailers and other.

The Food Science Extension program has, as its broad mission, the development of an educational network to facilitate knowledge sharing within a broad constituency comprising of food producers, processors, distributors, retailers, commercial and institutional food service establishments, consumers, and research scientists. Specific areas of expertise among Food Science Extension faculty and staff include food processing technology, food safety, sanitation, and application of laboratory methods. Food Science information delivery systems, which are diverse and multi-faceted, include staff leadership in professional organizations comprised of targeted clientele; development and implementation of workshops and short courses; preparation and dissemination of research-based publications appropriate for targeted audiences; participation in cooperative research projects, development of audio-visual training programs, and responses to individual problems. In addition to program delivery, the Food Science Extension staff is also charged with the dual responsibilities of identifying new information needs among the targeted audiences and with stimulating productive applied research partnerships to address these needs at Cornell and throughout the land grant college system.

Program Objectives:

The overall objective of the Extension program in Food Science is to provide for the nutritional well-being and safety of the people of New York State through helping to assure a continuous, reasonably priced supply of wholesome foods. Specific program objectives are developed and executed by the individual staff members. Current program objectives are summarized as follows:

• Impart general knowledge and understanding of food science and nutrition to New York State residents;
• Provide technical assistance to the dairy and food manufacturing industries in New York State; Provide educational programs in collaboration with regulatory agencies involved with assuring the safety and wholesomeness of food processed, prepared and sold in New York State;
• Communicate current manufacturing and technical problems to researchers at Cornell;
• Support transfer of new research-based information for appropriate applications in the manufacturing, retailing and food service industries; and
• Aid in the effective application of laboratory methods to maintain and improve product safety and quality in the dairy and food industry