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Food Science
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The faculty, staff, and students of the Department of Food Science are members of a large interdisciplinary team of scientists at Cornell who are working together to improve the wholesomeness and availability of food for the world's population. This team includes people affiliated with several departments from across the University that have joined together as members of the Cornell Institute of Food Science (CIFS). Students at Cornell enjoy the combined advantages offered by the applied programs of a major land grant university and the intellectual rigor and stimulation that characterize a prestigious Ivy League institution, all on the same beautiful campus.
For more information go to the Department of Food Science Home Page.
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Data from: Whole genome sequencing-based characterization of Listeria isolates from produce packinghouses and fresh-cut facilities suggests both persistence and re-introduction of fully virulent L. monocytogenes
(2022-03)Whole genome sequencing of Listeria isolates from produce packinghouses and fresh-cut facilities -
Data from: Survival of Escherichia coli O157:H7 during moderate temperature dehydration of plant-based foods
(2021-09-13)data in support of research: The effect of moderate-temperature (≤60 ◦C) dehydration of plant-based foods on pathogen inactivation is unknown. Here, we model the reduction of E. coli O157:H7 as a function of product- matrix, ... -
Development of a standardized single gene (rpoB) sequencing-based approach for the identification and characterization of aerobic food-related spore-forming Bacillales
(2021)Aerobic spore -forming bacteria of the order Bacillales represent a highly diverse and ubiquitous group that includes organisms that cause foodborne illnesses and food spoilage. Classical microbiological and biochemical ... -
Data from: Alternative Sigma factors regulate overlapping as well as distinct stress response and metabolic functions in Listeria monocytogenes stationary phase cells
(2021)Listeria monocytogenes has the ability to regulate and fine tune gene expression to adapt to diverse stress conditions encountered during foodborne transmission. To further understand the specific contributions of alternative ... -
Supplemental data for: Identification, subtyping, and tracking of dairy spoilage-associated Pseudomonas by sequencing the ileS gene
(2020)Data in support of research: Pseudomonas introduced after pasteurization during the processing and packaging of fluid milk is detrimental to product quality over refrigerated shelf-life. At present, there are limited options ...
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