National Needs Fellowship Program

Graduate Training Program in Food Safety Engineering

The Department of Food Science at Cornell University, Ithaca, NY, in collaboration with the Food Science and Technology Department in Geneva, NY and the Department of Biological and Environmental Engineering initiated a multidisciplinary graduate program that will train graduate students with knowledge and skills at the interface between Food & Biological Engineering and Food Microbiology & Safety. Faculty members participating in this initiative bring together valuable expertise in areas such as food processing and engineering, biological and environmental engineering, as well as food and veterinary microbiology.

The program is funded by the Food and Agricultural Sciences National Needs Graduate and Postgraduate Fellowship Grants Program.

Examples of research areas

·        Novel processing methods for food pathogen inactivation

·        Modeling of microbial inactivation kinetics

·        Development of antimicrobial techniques

·        Development of novel microbial detection methods

Career building opportunities

·        Participation in internships in the food industry, governmental research centers, regulatory agencies

·        Participation at local and national meetings and seminars held by leaders in the areas of food science and food safety

·        Meetings with members of Cornell Institute of Food Science Advisory Council

·        Participation in career fairs

·        Career advise and job search support from a professional Career Office

Faculty associated with the FSE Graduate Program

Food Engineering and Processing faculty

Carmen I. Moraru, Assistant Professor, Department of Food Science, Ithaca. A significant part of Professor Moraru’s research program is represented by applied and fundamental aspects of Food Safety Engineering, such as the development of novel processing methods for food pathogen inactivation (i.e. Pulsed Light treatment, CO₂ aided membrane separation for microbial removal) and modeling of non-linear microbial inactivation kinetics. The broader goal is to combine various processing techniques and hurdles in complex processes capable of delivering safe foods with un-altered quality and nutritional value. Contact: cim24@cornell.edu

Joseph H. Hotchkiss, Professor, Department of Food Science, Ithaca. Professor Hotchkiss’ group investigates new materials and technologies for food packaging, processing and preservation. A significant component of his research has focuses on the use of carbon dioxide as a packaging and processing aid. Other areas of interest include: analysis of high pressure treatment of fluid milk as an alternative to pasteurization, use of dissolved carbon dioxide during pasteurization to extend the safety and shelf life of fluid milk, the effects of combined temperature, supercritical carbon dioxide, and high pressure treatment of fluid milk on spoilage organisms and pathogens, determination of the effects of CO₂ on thermal death curves of microorganisms. Contact: jhh3@cornell.edu

Syed Rizvi, Professor, Department of Food Science, Ithaca. Professor Rizvi’s research focuses on experimental and theoretical aspects of food processing, delivery systems, and physical and engineering properties of biomaterials. Examples of current research topics include: food safety during added-value processing including modeling of kinetics of food born pathogens during thermal processing; commercial sterilization of foods using supercritical fluids; design of novel delivery systems for bacterial control; ensuring safety of thermal processed low-lactose, low-whey protein milk for extended shelf life. Contact: ssr3@cornell.edu

Ahim K. Datta, Professor, Department of Biological and Environmental Engineering, Ithaca. Professor Datta’s research areas are in heat and mass transfer and related phenomena in food processing and in biomedical processes.  Examples of food application areas in which he is very active include modeling of food safety, microwave heating, computer-aided engineering of food processes. Contact: akd1@cornell.edu

Olga Padilla-Zakour, Associate Professor, Food Science and Technology Department, Geneva. The main goal of Professor Padilla-Zakour’s research activity is to ensure the safety of new food products.  Typical techniques explored include acidification, pasteurization, UV irradiation, reduced water activity, chemical preservatives, and refrigeration. Her group studies the combined effect of these techniques to produce both, shelf-stable products and minimally processed foods. Contact: cim24@cornell.edu

Food Microbiology faculty

Kathryn J. Boor, Professor, Department of Food Science, Ithaca. Professor Boor’s research program focuses on the genetic, pathogenesis, evolution, ecology, and physiology of foodborne bacterial pathogens. Results from her research program are translated into practical applications through close interactions with extension programs in the Department of Food Science and in other departments. Contact: kjb4@cornell.edu

Martin Wiedmann, Associate Professor, Department of Food Science, Ithaca. Professor Widmann’s research program focuses on the pathogenesis of foodborne diseases, pre- and post-harvest food safety and on improving our understanding of the transmission of foodborne bacterial pathogens. His research work is targeted towards developing the scientific knowledge necessary to improve our ability to prevent foodborne diseases. Contact: mw16@cornell.edu

Randy Worobo, Associate Professor, Food Science and Technology Department, Geneva. Professor Worobo’s research program focuses on: determination of survival rates of food pathogens, use of alternative technologies to increase the safety of apple cider, and antimicrobial peptides and proteins that inhibit foodborne pathogens. Contact: rww8@cornell.edu

Application Process

We are currently seeking highly qualified applicants both at the M.S. and Ph.D. level. Applicants with prior training in Food Science, Food Engineering, Biological or Chemical Engineering, Food Safety & Microbiology and Microbiology are preferred.

Applications from qualified members of underrepresented minorities and first generation college students are strongly encouraged. The applicants have to be US citizens or permanent residents.  

To apply, contact:

Graduate Program Office, Department of Food Science, Cornell University

Phone: (607) 255-7637; Email: fdscigrad@cornell.edu

or:

Dr. Carmen I. Moraru, Department of Food Science, Cornell University

Phone: (607)255-8121; Email: cim24@cornell.edu