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Volume 3, Issue 3 May 2015
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Cornell Capabilities to Support Product, Process & Business Development By Robert D. Ralyea, Senior Extension Associate
Cornell University's Food Processing & Development Laboratory (FPDL) is housed within the Department of Food Science (College of Agriculture and Life Sciences) in Stocking Hall on Cornell's Ithaca, NY, campus. The Food Processing Development Laboratory (FPDL) is a 6,000 square foot processing facility located adjacent to Cornell University's dairy plant. It is a fully licensed dairy plant inspected by NY State Department of Agriculture and Markets. 
Cornell's FPDL provides education, training and technical assistance for the production of value added food and dairy products throughout New York State. The FPDL serves as a statewide center for food and dairy processing education and training, product development and cutting-edge food processing research. It is a key resource supporting the long-term sustainability of value-added agricultural businesses (and their suppliers) across New York State. 
To read the entire article, click here.
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 Janene Lucia Retires After 37 Years Janene Lucia joined the Department in 1979 to provide administrative support for the Dairy & Food Extension program. She quickly became her own person, developing relationships with dairy and food industry personnel, as well as the regulatory bodies and educational institutions that supported it. Janene over the years played a supporting role in nearly all extension activities and was instrumental in organizing multiple programs. She also played a major role in launching the current Dairy Foods Certificate program. Read the entire article here. |
Driving Company Success Through Leadership Development
By: Tristan J. Zuber, Dairy Foods Specialist
Cornell offers different types of leadership training opportunities for those in the dairy foods industry. One program is known as NextGEN and is held at Cornell University in collaboration with the International Dairy Foods Association. Within this program, cultivating leaders is done through personality profile assessment tools to increase self-awareness, networking opportunities and exposure to other aspects of the dairy industry that can influence an overall vision. The upcoming NextGEN symposium will be held October 6-8th on Cornell University'scampus and is designed for those that have less than 15 years of experience in the dairy industry and for those looking to enhance their careers through networking, collaboration, and problem solving.
Another program designed for the broader agriculture and food industry is LEAD NY Fellowship Program. This program is a competitive application program that lasts 18 months and brings together a class of producers, processors and suppliers to the food and agriculture industry in the Northeast area. Throughout this time, classmates spend 2-4 days per month for 14 different sessions. During the first half of the program, the sessions are held in various areas in New York State with the focus largely on self-awareness and skill development. The second half involves learning about food and agriculture on a broader scale and involves an international study tour. Click here to read the entire article.
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CIFS-IPP Partner Spotlight: Wegmans
This month, we would like to recognize our Gold Level Sponsor of the Cornell Institute for Food Systems Industry Partnership Program, Wegmans. For more information on the Industry Partnership Program,
About Wegmans Brothers Walter and John Wegmans founded the Rochester Fruit and Vegetable Company in 1916 after learning the food business at their parents' grocery store. Walter worked in the store while John sold fresh produce from a pushcart, thus marking the inception of the now-beloved Wegmans Food Markets. From the beginning, the Wegmans family has been committed to being a pioneer in the food retail business, a generous member of the community, and one of the best places to work in America. Today, with over 45,000 employees in 85 stores throughout 6 states, Wegmans continues to be an industry leader and has been named one of Fortune's "100 Best Companies to Work For" for 18 consecutive years, ranking 7th in 2015. From the top executives to cashiers, Wegmans is more than a grocery store; they donate about 16 million pounds of food to local food banks each year, have awarded $90 million in tuition assistance to its employees, and sponsored numerous educational initiatives that help children to become healthy, productive adults. A Thriving Partnership Cornell and Wegmans have partnered for over 40 years to enhance the local economy and shine the spotlight on New York farms. Together, they have developed many local and regional educational initiatives to encourage healthy eating habits in adults and children. Cornell Professor Robert Gravani has been collaborating with Wegmans since the 1980's. "We have worked and continue to work together on a variety of important food issues," says the Department of Food Science professor and director of the National Good Agricultural Practices Program. Gravani continues to conduct food safety workshops for Wegmans today.
Cornell and Wegmans have recently enjoyed several other unique collaborations, including a three-year pilot program to develop a world-class artisan cheese industry in New York, which will be prominently featured at Wegmans locations across the state.
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Drug Residues in Milk: Hot Topic for Hot Loads
By: Steven C. Murphy, Senior Extension Associate
Cows get sick just like humans. Depending on the illness, antibiotics and other drugs may be administered by dairy producers and veterinarians to help improve the health of the cow. Depending on the drug used, there is a possibility of it being passed into the treated cow's milk, which raises the concern for the possibility of animal drug residues getting into the milk supply and eventually to the consumers. This risk of drug residues getting in the cows milk depends on the type of drug, how it is administered and the ability of the drug to stay in the cows system. Read the entire article here.
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Dairy Product Quality Spotlight: Yeast and Mold
By Nicole Martin, MS, Milk Quality Improvement Program
They're furry and they're fizzy. They're green, yellow, white and black. They're fungi and they might be spoiling your dairy foods. In fact, some reports estimate that as much as 5-10% of all food production worldwide is lost to spoilage by fungal microorganisms. But what are fungi and what are these microorganisms doing in dairy products?
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Recent Publications & Presentations
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click here.
Please click here for a list and links to recent dairy food publications through Cornell Food Science.
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Relevant Cornell
Dairy News
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Basic Dairy Science and Sanitation
Online Lectures and Hands-on May 19-20, 2015
Science of Yogurt and Fermented Dairy Products
Online Lectures and Hands-on June 10-11, 2015
Science of Yogurt and Fermented Dairy Products (Advanced)
June 16-18, 2015
Fluid Milk Forum
June 24, 2015
Doubletree, Syracuse NY
Visit our NEW website for more details.
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Dairy Extension News:
Online Courses
To meet the growing needs of our stakeholders, Cornell Dairy Foods Extension will be offering portions of four of our courses online moving forward.
Courses include:
- Basic Dairy Science and Sanitation
- The Science of Yogurt
- Food Safety Plans (Based on HACCP Principles)
- The Science of Cheese Making
The courses will consist of self-paced lecture sessions to be completed on-line prior to the hands-on section.
If you want more information on these or any of our courses, please contact Louise Felker.
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