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Science Fair Project Produces Agricultural Breakthrough

Science Fair Project Produces Agricultural Breakthrough

Three Irish teenagers have come up with a potentially game-changing solution to low crop yield

Who says you have to have a fancy degree to make a difference in the scientific community?

Three Irish teenagers are making strides in food sustainability without ever leaving their high school classroom. Ciara Judge, Émer Hickey, and Sophie Healy-Thow, all 16, won the Google Science Fair with their clever and innovative solution to low crop yields by pairing a nitrogen-fixing bacteria that naturally occurs in the soil with cereal crops it does not normally associate with, such as barley and oats. The results were crops that matured in half the time they usually take, and 74 percent more yield.

They came up with the idea after learning about the food crisis in the horn of Africa, and thinking about ways they could help.

In the experiment, the girls said, “These results have significant potential for increasing yields of food crops and reducing losses due to adverse weather conditions. They also offer opportunities for reducing the environmental footprint of agriculture by reducing fertilizer usage. As demand for cereals increases with population growth, this discovery could act as a partial solution to the impending food poverty crisis.”

The winners received a trip to the Galapagos Islands and a $50,000 scholarship.

For the latest happenings in the food and drink world, visit our Food News page.

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter@JoannaFantozzi


Research

Our research is focused primarily on applying fundamental principles from chemistry, biology, microbiology, engineering and the social sciences to the conversion of raw agricultural products into foods and beverages for human consumption. We also study the safety, quality, nutritional and environmental consequences of these conversions with the aim of providing the world with an affordable, safe and sustainable food supply of high nutritional quality.

Research in the department is closely integrated with our teaching and extension programs. Students, both graduate and undergraduate, conduct research projects under the supervision of faculty members. This research experience helps students develop their critical thinking and problem solving skills and fosters a strong aspiration for lifelong learning.

Faculty with extension responsibilities translate and transfer research-based knowledge to our stakeholders in New York State and beyond. In addition, stakeholder input informs and inspires many of our research projects.

The rational design and synthesis of emulsions to fabricate multi-compartment emulsion-based vehicles for regulating lipid digestion and bioavailability in gastrointestinal tract to understand the molecular and physical factors that impact bioavailability and stability of lipid and lipophilic food ingredients and develop effective emulsion-based systems and encapsulation technologies to enhance ingredient stability within food matrix.

The Alcaine Research Group focuses on driving dairy sustainability through microbiology. Our research investigates the application of bioprotection methods to control foodborne pathogens and extend dairy product shelf life, thus reducing dairy waste. We also explore novel fermentations to upcycle underutilized dairy co-products into valued-added beverages and ingredients that can improve both environmental and economic sustainability of the dairy industry.

The Batt Lab's research focuses on protein engineering and expression of recombinant immunotherapeutics micro-/nanofabrication of integrated sensor devices synthesis of biologically inspired nanostructures for fdvanced materials processing.

The Dando lab studies the neurotransmitter interactions and signaling events which occur within the mammalian taste system, utilizing techniques from physiology, molecular biology and behavioral science.

The lab is interested in a variety of research topics that span from understanding fundamental aspects of eukaryotic cell biology to collaborating with the fermented beverage industry on applied projects.

The Goddard lab leverages technologies at the intersection of food science and materials science to modify food contact materials to improve the safety, quality and sustainability of our food supply. Current research foci include non-migratory active packaging, antimicrobial/nonfouling coatings and biocatalytic materials.

Dr. Liu’s research program focuses on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity.

Viticulture and enology research program promotes sustainable, environmentally sound practices tailored to local growing conditions and network with an international community.

Moraru’s group research program is dedicated to developing technical solutions for improving food safety and quality and to advancing the knowledge in the area of microbial, physical and engineering properties of foods, particularly dairy foods. Our efforts are channeled in two distinct research areas: food safety engineering and food quality.

The lab studies how toxic chemical compounds in food have an effect on our health.

Our research focuses on the design and fabrication of biosensors for the detection of pathogenic organisms, allergens, adulterants and other analytes of interest. The nature of our research is highly interdisciplinary, merging technologies from the fields of nanobiotechnology, microfabrication, molecular genetics, biochemistry and material science.

Research focus: Food process engineering, international food science, unit operations, supercritical fluids, extrusion, engineering properties of biomaterials, fortification, food waste, cryogenics, micro/nanoencapsulation, dairy food processing, membrane separation.

The Sacks lab studies how pre- and post-harvest factors affect the organoleptic properties of agricultural products, and particularly wines and juices.

The Tako lab conducts multidisciplinary research that links the research fields of food science and nutrition in order to better understand how diet and physiological status affect intestinal functionality, morphology and the microbiome and overall health. Beyond research, our lab is interested in training future generations of scientists and educating the public about the value of scientific research and knowledge (both basic and applied research).

Through innovative research, education and outreach, improve the microbial safety and quality of the global food supply.

Our research program focuses on the enhancement of the microbiological safety and quality of fresh and processed fruits and vegetables for the consumers of New York State and the United States. Non-thermal processing methods are being investigated for their potential application to various foods at different stages of food production. These non-thermal food processing treatments enhance the quality and are being evaluated for their effectiveness in achieving a safe food product.

The New York State Department of Health and Cornell University have been selected to lead the nation's newest Integrated Food Safety Center of Excellence as part of a joint venture to strengthen foodborne illness surveillance and investigations.

The Northeast Dairy Foods Research Center (NEDFRC) is a cooperative research and extension effort between Cornell University and the University of Vermont.


Research

Our research is focused primarily on applying fundamental principles from chemistry, biology, microbiology, engineering and the social sciences to the conversion of raw agricultural products into foods and beverages for human consumption. We also study the safety, quality, nutritional and environmental consequences of these conversions with the aim of providing the world with an affordable, safe and sustainable food supply of high nutritional quality.

Research in the department is closely integrated with our teaching and extension programs. Students, both graduate and undergraduate, conduct research projects under the supervision of faculty members. This research experience helps students develop their critical thinking and problem solving skills and fosters a strong aspiration for lifelong learning.

Faculty with extension responsibilities translate and transfer research-based knowledge to our stakeholders in New York State and beyond. In addition, stakeholder input informs and inspires many of our research projects.

The rational design and synthesis of emulsions to fabricate multi-compartment emulsion-based vehicles for regulating lipid digestion and bioavailability in gastrointestinal tract to understand the molecular and physical factors that impact bioavailability and stability of lipid and lipophilic food ingredients and develop effective emulsion-based systems and encapsulation technologies to enhance ingredient stability within food matrix.

The Alcaine Research Group focuses on driving dairy sustainability through microbiology. Our research investigates the application of bioprotection methods to control foodborne pathogens and extend dairy product shelf life, thus reducing dairy waste. We also explore novel fermentations to upcycle underutilized dairy co-products into valued-added beverages and ingredients that can improve both environmental and economic sustainability of the dairy industry.

The Batt Lab's research focuses on protein engineering and expression of recombinant immunotherapeutics micro-/nanofabrication of integrated sensor devices synthesis of biologically inspired nanostructures for fdvanced materials processing.

The Dando lab studies the neurotransmitter interactions and signaling events which occur within the mammalian taste system, utilizing techniques from physiology, molecular biology and behavioral science.

The lab is interested in a variety of research topics that span from understanding fundamental aspects of eukaryotic cell biology to collaborating with the fermented beverage industry on applied projects.

The Goddard lab leverages technologies at the intersection of food science and materials science to modify food contact materials to improve the safety, quality and sustainability of our food supply. Current research foci include non-migratory active packaging, antimicrobial/nonfouling coatings and biocatalytic materials.

Dr. Liu’s research program focuses on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity.

Viticulture and enology research program promotes sustainable, environmentally sound practices tailored to local growing conditions and network with an international community.

Moraru’s group research program is dedicated to developing technical solutions for improving food safety and quality and to advancing the knowledge in the area of microbial, physical and engineering properties of foods, particularly dairy foods. Our efforts are channeled in two distinct research areas: food safety engineering and food quality.

The lab studies how toxic chemical compounds in food have an effect on our health.

Our research focuses on the design and fabrication of biosensors for the detection of pathogenic organisms, allergens, adulterants and other analytes of interest. The nature of our research is highly interdisciplinary, merging technologies from the fields of nanobiotechnology, microfabrication, molecular genetics, biochemistry and material science.

Research focus: Food process engineering, international food science, unit operations, supercritical fluids, extrusion, engineering properties of biomaterials, fortification, food waste, cryogenics, micro/nanoencapsulation, dairy food processing, membrane separation.

The Sacks lab studies how pre- and post-harvest factors affect the organoleptic properties of agricultural products, and particularly wines and juices.

The Tako lab conducts multidisciplinary research that links the research fields of food science and nutrition in order to better understand how diet and physiological status affect intestinal functionality, morphology and the microbiome and overall health. Beyond research, our lab is interested in training future generations of scientists and educating the public about the value of scientific research and knowledge (both basic and applied research).

Through innovative research, education and outreach, improve the microbial safety and quality of the global food supply.

Our research program focuses on the enhancement of the microbiological safety and quality of fresh and processed fruits and vegetables for the consumers of New York State and the United States. Non-thermal processing methods are being investigated for their potential application to various foods at different stages of food production. These non-thermal food processing treatments enhance the quality and are being evaluated for their effectiveness in achieving a safe food product.

The New York State Department of Health and Cornell University have been selected to lead the nation's newest Integrated Food Safety Center of Excellence as part of a joint venture to strengthen foodborne illness surveillance and investigations.

The Northeast Dairy Foods Research Center (NEDFRC) is a cooperative research and extension effort between Cornell University and the University of Vermont.


Research

Our research is focused primarily on applying fundamental principles from chemistry, biology, microbiology, engineering and the social sciences to the conversion of raw agricultural products into foods and beverages for human consumption. We also study the safety, quality, nutritional and environmental consequences of these conversions with the aim of providing the world with an affordable, safe and sustainable food supply of high nutritional quality.

Research in the department is closely integrated with our teaching and extension programs. Students, both graduate and undergraduate, conduct research projects under the supervision of faculty members. This research experience helps students develop their critical thinking and problem solving skills and fosters a strong aspiration for lifelong learning.

Faculty with extension responsibilities translate and transfer research-based knowledge to our stakeholders in New York State and beyond. In addition, stakeholder input informs and inspires many of our research projects.

The rational design and synthesis of emulsions to fabricate multi-compartment emulsion-based vehicles for regulating lipid digestion and bioavailability in gastrointestinal tract to understand the molecular and physical factors that impact bioavailability and stability of lipid and lipophilic food ingredients and develop effective emulsion-based systems and encapsulation technologies to enhance ingredient stability within food matrix.

The Alcaine Research Group focuses on driving dairy sustainability through microbiology. Our research investigates the application of bioprotection methods to control foodborne pathogens and extend dairy product shelf life, thus reducing dairy waste. We also explore novel fermentations to upcycle underutilized dairy co-products into valued-added beverages and ingredients that can improve both environmental and economic sustainability of the dairy industry.

The Batt Lab's research focuses on protein engineering and expression of recombinant immunotherapeutics micro-/nanofabrication of integrated sensor devices synthesis of biologically inspired nanostructures for fdvanced materials processing.

The Dando lab studies the neurotransmitter interactions and signaling events which occur within the mammalian taste system, utilizing techniques from physiology, molecular biology and behavioral science.

The lab is interested in a variety of research topics that span from understanding fundamental aspects of eukaryotic cell biology to collaborating with the fermented beverage industry on applied projects.

The Goddard lab leverages technologies at the intersection of food science and materials science to modify food contact materials to improve the safety, quality and sustainability of our food supply. Current research foci include non-migratory active packaging, antimicrobial/nonfouling coatings and biocatalytic materials.

Dr. Liu’s research program focuses on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity.

Viticulture and enology research program promotes sustainable, environmentally sound practices tailored to local growing conditions and network with an international community.

Moraru’s group research program is dedicated to developing technical solutions for improving food safety and quality and to advancing the knowledge in the area of microbial, physical and engineering properties of foods, particularly dairy foods. Our efforts are channeled in two distinct research areas: food safety engineering and food quality.

The lab studies how toxic chemical compounds in food have an effect on our health.

Our research focuses on the design and fabrication of biosensors for the detection of pathogenic organisms, allergens, adulterants and other analytes of interest. The nature of our research is highly interdisciplinary, merging technologies from the fields of nanobiotechnology, microfabrication, molecular genetics, biochemistry and material science.

Research focus: Food process engineering, international food science, unit operations, supercritical fluids, extrusion, engineering properties of biomaterials, fortification, food waste, cryogenics, micro/nanoencapsulation, dairy food processing, membrane separation.

The Sacks lab studies how pre- and post-harvest factors affect the organoleptic properties of agricultural products, and particularly wines and juices.

The Tako lab conducts multidisciplinary research that links the research fields of food science and nutrition in order to better understand how diet and physiological status affect intestinal functionality, morphology and the microbiome and overall health. Beyond research, our lab is interested in training future generations of scientists and educating the public about the value of scientific research and knowledge (both basic and applied research).

Through innovative research, education and outreach, improve the microbial safety and quality of the global food supply.

Our research program focuses on the enhancement of the microbiological safety and quality of fresh and processed fruits and vegetables for the consumers of New York State and the United States. Non-thermal processing methods are being investigated for their potential application to various foods at different stages of food production. These non-thermal food processing treatments enhance the quality and are being evaluated for their effectiveness in achieving a safe food product.

The New York State Department of Health and Cornell University have been selected to lead the nation's newest Integrated Food Safety Center of Excellence as part of a joint venture to strengthen foodborne illness surveillance and investigations.

The Northeast Dairy Foods Research Center (NEDFRC) is a cooperative research and extension effort between Cornell University and the University of Vermont.


Research

Our research is focused primarily on applying fundamental principles from chemistry, biology, microbiology, engineering and the social sciences to the conversion of raw agricultural products into foods and beverages for human consumption. We also study the safety, quality, nutritional and environmental consequences of these conversions with the aim of providing the world with an affordable, safe and sustainable food supply of high nutritional quality.

Research in the department is closely integrated with our teaching and extension programs. Students, both graduate and undergraduate, conduct research projects under the supervision of faculty members. This research experience helps students develop their critical thinking and problem solving skills and fosters a strong aspiration for lifelong learning.

Faculty with extension responsibilities translate and transfer research-based knowledge to our stakeholders in New York State and beyond. In addition, stakeholder input informs and inspires many of our research projects.

The rational design and synthesis of emulsions to fabricate multi-compartment emulsion-based vehicles for regulating lipid digestion and bioavailability in gastrointestinal tract to understand the molecular and physical factors that impact bioavailability and stability of lipid and lipophilic food ingredients and develop effective emulsion-based systems and encapsulation technologies to enhance ingredient stability within food matrix.

The Alcaine Research Group focuses on driving dairy sustainability through microbiology. Our research investigates the application of bioprotection methods to control foodborne pathogens and extend dairy product shelf life, thus reducing dairy waste. We also explore novel fermentations to upcycle underutilized dairy co-products into valued-added beverages and ingredients that can improve both environmental and economic sustainability of the dairy industry.

The Batt Lab's research focuses on protein engineering and expression of recombinant immunotherapeutics micro-/nanofabrication of integrated sensor devices synthesis of biologically inspired nanostructures for fdvanced materials processing.

The Dando lab studies the neurotransmitter interactions and signaling events which occur within the mammalian taste system, utilizing techniques from physiology, molecular biology and behavioral science.

The lab is interested in a variety of research topics that span from understanding fundamental aspects of eukaryotic cell biology to collaborating with the fermented beverage industry on applied projects.

The Goddard lab leverages technologies at the intersection of food science and materials science to modify food contact materials to improve the safety, quality and sustainability of our food supply. Current research foci include non-migratory active packaging, antimicrobial/nonfouling coatings and biocatalytic materials.

Dr. Liu’s research program focuses on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity.

Viticulture and enology research program promotes sustainable, environmentally sound practices tailored to local growing conditions and network with an international community.

Moraru’s group research program is dedicated to developing technical solutions for improving food safety and quality and to advancing the knowledge in the area of microbial, physical and engineering properties of foods, particularly dairy foods. Our efforts are channeled in two distinct research areas: food safety engineering and food quality.

The lab studies how toxic chemical compounds in food have an effect on our health.

Our research focuses on the design and fabrication of biosensors for the detection of pathogenic organisms, allergens, adulterants and other analytes of interest. The nature of our research is highly interdisciplinary, merging technologies from the fields of nanobiotechnology, microfabrication, molecular genetics, biochemistry and material science.

Research focus: Food process engineering, international food science, unit operations, supercritical fluids, extrusion, engineering properties of biomaterials, fortification, food waste, cryogenics, micro/nanoencapsulation, dairy food processing, membrane separation.

The Sacks lab studies how pre- and post-harvest factors affect the organoleptic properties of agricultural products, and particularly wines and juices.

The Tako lab conducts multidisciplinary research that links the research fields of food science and nutrition in order to better understand how diet and physiological status affect intestinal functionality, morphology and the microbiome and overall health. Beyond research, our lab is interested in training future generations of scientists and educating the public about the value of scientific research and knowledge (both basic and applied research).

Through innovative research, education and outreach, improve the microbial safety and quality of the global food supply.

Our research program focuses on the enhancement of the microbiological safety and quality of fresh and processed fruits and vegetables for the consumers of New York State and the United States. Non-thermal processing methods are being investigated for their potential application to various foods at different stages of food production. These non-thermal food processing treatments enhance the quality and are being evaluated for their effectiveness in achieving a safe food product.

The New York State Department of Health and Cornell University have been selected to lead the nation's newest Integrated Food Safety Center of Excellence as part of a joint venture to strengthen foodborne illness surveillance and investigations.

The Northeast Dairy Foods Research Center (NEDFRC) is a cooperative research and extension effort between Cornell University and the University of Vermont.


Research

Our research is focused primarily on applying fundamental principles from chemistry, biology, microbiology, engineering and the social sciences to the conversion of raw agricultural products into foods and beverages for human consumption. We also study the safety, quality, nutritional and environmental consequences of these conversions with the aim of providing the world with an affordable, safe and sustainable food supply of high nutritional quality.

Research in the department is closely integrated with our teaching and extension programs. Students, both graduate and undergraduate, conduct research projects under the supervision of faculty members. This research experience helps students develop their critical thinking and problem solving skills and fosters a strong aspiration for lifelong learning.

Faculty with extension responsibilities translate and transfer research-based knowledge to our stakeholders in New York State and beyond. In addition, stakeholder input informs and inspires many of our research projects.

The rational design and synthesis of emulsions to fabricate multi-compartment emulsion-based vehicles for regulating lipid digestion and bioavailability in gastrointestinal tract to understand the molecular and physical factors that impact bioavailability and stability of lipid and lipophilic food ingredients and develop effective emulsion-based systems and encapsulation technologies to enhance ingredient stability within food matrix.

The Alcaine Research Group focuses on driving dairy sustainability through microbiology. Our research investigates the application of bioprotection methods to control foodborne pathogens and extend dairy product shelf life, thus reducing dairy waste. We also explore novel fermentations to upcycle underutilized dairy co-products into valued-added beverages and ingredients that can improve both environmental and economic sustainability of the dairy industry.

The Batt Lab's research focuses on protein engineering and expression of recombinant immunotherapeutics micro-/nanofabrication of integrated sensor devices synthesis of biologically inspired nanostructures for fdvanced materials processing.

The Dando lab studies the neurotransmitter interactions and signaling events which occur within the mammalian taste system, utilizing techniques from physiology, molecular biology and behavioral science.

The lab is interested in a variety of research topics that span from understanding fundamental aspects of eukaryotic cell biology to collaborating with the fermented beverage industry on applied projects.

The Goddard lab leverages technologies at the intersection of food science and materials science to modify food contact materials to improve the safety, quality and sustainability of our food supply. Current research foci include non-migratory active packaging, antimicrobial/nonfouling coatings and biocatalytic materials.

Dr. Liu’s research program focuses on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity.

Viticulture and enology research program promotes sustainable, environmentally sound practices tailored to local growing conditions and network with an international community.

Moraru’s group research program is dedicated to developing technical solutions for improving food safety and quality and to advancing the knowledge in the area of microbial, physical and engineering properties of foods, particularly dairy foods. Our efforts are channeled in two distinct research areas: food safety engineering and food quality.

The lab studies how toxic chemical compounds in food have an effect on our health.

Our research focuses on the design and fabrication of biosensors for the detection of pathogenic organisms, allergens, adulterants and other analytes of interest. The nature of our research is highly interdisciplinary, merging technologies from the fields of nanobiotechnology, microfabrication, molecular genetics, biochemistry and material science.

Research focus: Food process engineering, international food science, unit operations, supercritical fluids, extrusion, engineering properties of biomaterials, fortification, food waste, cryogenics, micro/nanoencapsulation, dairy food processing, membrane separation.

The Sacks lab studies how pre- and post-harvest factors affect the organoleptic properties of agricultural products, and particularly wines and juices.

The Tako lab conducts multidisciplinary research that links the research fields of food science and nutrition in order to better understand how diet and physiological status affect intestinal functionality, morphology and the microbiome and overall health. Beyond research, our lab is interested in training future generations of scientists and educating the public about the value of scientific research and knowledge (both basic and applied research).

Through innovative research, education and outreach, improve the microbial safety and quality of the global food supply.

Our research program focuses on the enhancement of the microbiological safety and quality of fresh and processed fruits and vegetables for the consumers of New York State and the United States. Non-thermal processing methods are being investigated for their potential application to various foods at different stages of food production. These non-thermal food processing treatments enhance the quality and are being evaluated for their effectiveness in achieving a safe food product.

The New York State Department of Health and Cornell University have been selected to lead the nation's newest Integrated Food Safety Center of Excellence as part of a joint venture to strengthen foodborne illness surveillance and investigations.

The Northeast Dairy Foods Research Center (NEDFRC) is a cooperative research and extension effort between Cornell University and the University of Vermont.


Research

Our research is focused primarily on applying fundamental principles from chemistry, biology, microbiology, engineering and the social sciences to the conversion of raw agricultural products into foods and beverages for human consumption. We also study the safety, quality, nutritional and environmental consequences of these conversions with the aim of providing the world with an affordable, safe and sustainable food supply of high nutritional quality.

Research in the department is closely integrated with our teaching and extension programs. Students, both graduate and undergraduate, conduct research projects under the supervision of faculty members. This research experience helps students develop their critical thinking and problem solving skills and fosters a strong aspiration for lifelong learning.

Faculty with extension responsibilities translate and transfer research-based knowledge to our stakeholders in New York State and beyond. In addition, stakeholder input informs and inspires many of our research projects.

The rational design and synthesis of emulsions to fabricate multi-compartment emulsion-based vehicles for regulating lipid digestion and bioavailability in gastrointestinal tract to understand the molecular and physical factors that impact bioavailability and stability of lipid and lipophilic food ingredients and develop effective emulsion-based systems and encapsulation technologies to enhance ingredient stability within food matrix.

The Alcaine Research Group focuses on driving dairy sustainability through microbiology. Our research investigates the application of bioprotection methods to control foodborne pathogens and extend dairy product shelf life, thus reducing dairy waste. We also explore novel fermentations to upcycle underutilized dairy co-products into valued-added beverages and ingredients that can improve both environmental and economic sustainability of the dairy industry.

The Batt Lab's research focuses on protein engineering and expression of recombinant immunotherapeutics micro-/nanofabrication of integrated sensor devices synthesis of biologically inspired nanostructures for fdvanced materials processing.

The Dando lab studies the neurotransmitter interactions and signaling events which occur within the mammalian taste system, utilizing techniques from physiology, molecular biology and behavioral science.

The lab is interested in a variety of research topics that span from understanding fundamental aspects of eukaryotic cell biology to collaborating with the fermented beverage industry on applied projects.

The Goddard lab leverages technologies at the intersection of food science and materials science to modify food contact materials to improve the safety, quality and sustainability of our food supply. Current research foci include non-migratory active packaging, antimicrobial/nonfouling coatings and biocatalytic materials.

Dr. Liu’s research program focuses on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity.

Viticulture and enology research program promotes sustainable, environmentally sound practices tailored to local growing conditions and network with an international community.

Moraru’s group research program is dedicated to developing technical solutions for improving food safety and quality and to advancing the knowledge in the area of microbial, physical and engineering properties of foods, particularly dairy foods. Our efforts are channeled in two distinct research areas: food safety engineering and food quality.

The lab studies how toxic chemical compounds in food have an effect on our health.

Our research focuses on the design and fabrication of biosensors for the detection of pathogenic organisms, allergens, adulterants and other analytes of interest. The nature of our research is highly interdisciplinary, merging technologies from the fields of nanobiotechnology, microfabrication, molecular genetics, biochemistry and material science.

Research focus: Food process engineering, international food science, unit operations, supercritical fluids, extrusion, engineering properties of biomaterials, fortification, food waste, cryogenics, micro/nanoencapsulation, dairy food processing, membrane separation.

The Sacks lab studies how pre- and post-harvest factors affect the organoleptic properties of agricultural products, and particularly wines and juices.

The Tako lab conducts multidisciplinary research that links the research fields of food science and nutrition in order to better understand how diet and physiological status affect intestinal functionality, morphology and the microbiome and overall health. Beyond research, our lab is interested in training future generations of scientists and educating the public about the value of scientific research and knowledge (both basic and applied research).

Through innovative research, education and outreach, improve the microbial safety and quality of the global food supply.

Our research program focuses on the enhancement of the microbiological safety and quality of fresh and processed fruits and vegetables for the consumers of New York State and the United States. Non-thermal processing methods are being investigated for their potential application to various foods at different stages of food production. These non-thermal food processing treatments enhance the quality and are being evaluated for their effectiveness in achieving a safe food product.

The New York State Department of Health and Cornell University have been selected to lead the nation's newest Integrated Food Safety Center of Excellence as part of a joint venture to strengthen foodborne illness surveillance and investigations.

The Northeast Dairy Foods Research Center (NEDFRC) is a cooperative research and extension effort between Cornell University and the University of Vermont.


Research

Our research is focused primarily on applying fundamental principles from chemistry, biology, microbiology, engineering and the social sciences to the conversion of raw agricultural products into foods and beverages for human consumption. We also study the safety, quality, nutritional and environmental consequences of these conversions with the aim of providing the world with an affordable, safe and sustainable food supply of high nutritional quality.

Research in the department is closely integrated with our teaching and extension programs. Students, both graduate and undergraduate, conduct research projects under the supervision of faculty members. This research experience helps students develop their critical thinking and problem solving skills and fosters a strong aspiration for lifelong learning.

Faculty with extension responsibilities translate and transfer research-based knowledge to our stakeholders in New York State and beyond. In addition, stakeholder input informs and inspires many of our research projects.

The rational design and synthesis of emulsions to fabricate multi-compartment emulsion-based vehicles for regulating lipid digestion and bioavailability in gastrointestinal tract to understand the molecular and physical factors that impact bioavailability and stability of lipid and lipophilic food ingredients and develop effective emulsion-based systems and encapsulation technologies to enhance ingredient stability within food matrix.

The Alcaine Research Group focuses on driving dairy sustainability through microbiology. Our research investigates the application of bioprotection methods to control foodborne pathogens and extend dairy product shelf life, thus reducing dairy waste. We also explore novel fermentations to upcycle underutilized dairy co-products into valued-added beverages and ingredients that can improve both environmental and economic sustainability of the dairy industry.

The Batt Lab's research focuses on protein engineering and expression of recombinant immunotherapeutics micro-/nanofabrication of integrated sensor devices synthesis of biologically inspired nanostructures for fdvanced materials processing.

The Dando lab studies the neurotransmitter interactions and signaling events which occur within the mammalian taste system, utilizing techniques from physiology, molecular biology and behavioral science.

The lab is interested in a variety of research topics that span from understanding fundamental aspects of eukaryotic cell biology to collaborating with the fermented beverage industry on applied projects.

The Goddard lab leverages technologies at the intersection of food science and materials science to modify food contact materials to improve the safety, quality and sustainability of our food supply. Current research foci include non-migratory active packaging, antimicrobial/nonfouling coatings and biocatalytic materials.

Dr. Liu’s research program focuses on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity.

Viticulture and enology research program promotes sustainable, environmentally sound practices tailored to local growing conditions and network with an international community.

Moraru’s group research program is dedicated to developing technical solutions for improving food safety and quality and to advancing the knowledge in the area of microbial, physical and engineering properties of foods, particularly dairy foods. Our efforts are channeled in two distinct research areas: food safety engineering and food quality.

The lab studies how toxic chemical compounds in food have an effect on our health.

Our research focuses on the design and fabrication of biosensors for the detection of pathogenic organisms, allergens, adulterants and other analytes of interest. The nature of our research is highly interdisciplinary, merging technologies from the fields of nanobiotechnology, microfabrication, molecular genetics, biochemistry and material science.

Research focus: Food process engineering, international food science, unit operations, supercritical fluids, extrusion, engineering properties of biomaterials, fortification, food waste, cryogenics, micro/nanoencapsulation, dairy food processing, membrane separation.

The Sacks lab studies how pre- and post-harvest factors affect the organoleptic properties of agricultural products, and particularly wines and juices.

The Tako lab conducts multidisciplinary research that links the research fields of food science and nutrition in order to better understand how diet and physiological status affect intestinal functionality, morphology and the microbiome and overall health. Beyond research, our lab is interested in training future generations of scientists and educating the public about the value of scientific research and knowledge (both basic and applied research).

Through innovative research, education and outreach, improve the microbial safety and quality of the global food supply.

Our research program focuses on the enhancement of the microbiological safety and quality of fresh and processed fruits and vegetables for the consumers of New York State and the United States. Non-thermal processing methods are being investigated for their potential application to various foods at different stages of food production. These non-thermal food processing treatments enhance the quality and are being evaluated for their effectiveness in achieving a safe food product.

The New York State Department of Health and Cornell University have been selected to lead the nation's newest Integrated Food Safety Center of Excellence as part of a joint venture to strengthen foodborne illness surveillance and investigations.

The Northeast Dairy Foods Research Center (NEDFRC) is a cooperative research and extension effort between Cornell University and the University of Vermont.


Research

Our research is focused primarily on applying fundamental principles from chemistry, biology, microbiology, engineering and the social sciences to the conversion of raw agricultural products into foods and beverages for human consumption. We also study the safety, quality, nutritional and environmental consequences of these conversions with the aim of providing the world with an affordable, safe and sustainable food supply of high nutritional quality.

Research in the department is closely integrated with our teaching and extension programs. Students, both graduate and undergraduate, conduct research projects under the supervision of faculty members. This research experience helps students develop their critical thinking and problem solving skills and fosters a strong aspiration for lifelong learning.

Faculty with extension responsibilities translate and transfer research-based knowledge to our stakeholders in New York State and beyond. In addition, stakeholder input informs and inspires many of our research projects.

The rational design and synthesis of emulsions to fabricate multi-compartment emulsion-based vehicles for regulating lipid digestion and bioavailability in gastrointestinal tract to understand the molecular and physical factors that impact bioavailability and stability of lipid and lipophilic food ingredients and develop effective emulsion-based systems and encapsulation technologies to enhance ingredient stability within food matrix.

The Alcaine Research Group focuses on driving dairy sustainability through microbiology. Our research investigates the application of bioprotection methods to control foodborne pathogens and extend dairy product shelf life, thus reducing dairy waste. We also explore novel fermentations to upcycle underutilized dairy co-products into valued-added beverages and ingredients that can improve both environmental and economic sustainability of the dairy industry.

The Batt Lab's research focuses on protein engineering and expression of recombinant immunotherapeutics micro-/nanofabrication of integrated sensor devices synthesis of biologically inspired nanostructures for fdvanced materials processing.

The Dando lab studies the neurotransmitter interactions and signaling events which occur within the mammalian taste system, utilizing techniques from physiology, molecular biology and behavioral science.

The lab is interested in a variety of research topics that span from understanding fundamental aspects of eukaryotic cell biology to collaborating with the fermented beverage industry on applied projects.

The Goddard lab leverages technologies at the intersection of food science and materials science to modify food contact materials to improve the safety, quality and sustainability of our food supply. Current research foci include non-migratory active packaging, antimicrobial/nonfouling coatings and biocatalytic materials.

Dr. Liu’s research program focuses on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity.

Viticulture and enology research program promotes sustainable, environmentally sound practices tailored to local growing conditions and network with an international community.

Moraru’s group research program is dedicated to developing technical solutions for improving food safety and quality and to advancing the knowledge in the area of microbial, physical and engineering properties of foods, particularly dairy foods. Our efforts are channeled in two distinct research areas: food safety engineering and food quality.

The lab studies how toxic chemical compounds in food have an effect on our health.

Our research focuses on the design and fabrication of biosensors for the detection of pathogenic organisms, allergens, adulterants and other analytes of interest. The nature of our research is highly interdisciplinary, merging technologies from the fields of nanobiotechnology, microfabrication, molecular genetics, biochemistry and material science.

Research focus: Food process engineering, international food science, unit operations, supercritical fluids, extrusion, engineering properties of biomaterials, fortification, food waste, cryogenics, micro/nanoencapsulation, dairy food processing, membrane separation.

The Sacks lab studies how pre- and post-harvest factors affect the organoleptic properties of agricultural products, and particularly wines and juices.

The Tako lab conducts multidisciplinary research that links the research fields of food science and nutrition in order to better understand how diet and physiological status affect intestinal functionality, morphology and the microbiome and overall health. Beyond research, our lab is interested in training future generations of scientists and educating the public about the value of scientific research and knowledge (both basic and applied research).

Through innovative research, education and outreach, improve the microbial safety and quality of the global food supply.

Our research program focuses on the enhancement of the microbiological safety and quality of fresh and processed fruits and vegetables for the consumers of New York State and the United States. Non-thermal processing methods are being investigated for their potential application to various foods at different stages of food production. These non-thermal food processing treatments enhance the quality and are being evaluated for their effectiveness in achieving a safe food product.

The New York State Department of Health and Cornell University have been selected to lead the nation's newest Integrated Food Safety Center of Excellence as part of a joint venture to strengthen foodborne illness surveillance and investigations.

The Northeast Dairy Foods Research Center (NEDFRC) is a cooperative research and extension effort between Cornell University and the University of Vermont.


Research

Our research is focused primarily on applying fundamental principles from chemistry, biology, microbiology, engineering and the social sciences to the conversion of raw agricultural products into foods and beverages for human consumption. We also study the safety, quality, nutritional and environmental consequences of these conversions with the aim of providing the world with an affordable, safe and sustainable food supply of high nutritional quality.

Research in the department is closely integrated with our teaching and extension programs. Students, both graduate and undergraduate, conduct research projects under the supervision of faculty members. This research experience helps students develop their critical thinking and problem solving skills and fosters a strong aspiration for lifelong learning.

Faculty with extension responsibilities translate and transfer research-based knowledge to our stakeholders in New York State and beyond. In addition, stakeholder input informs and inspires many of our research projects.

The rational design and synthesis of emulsions to fabricate multi-compartment emulsion-based vehicles for regulating lipid digestion and bioavailability in gastrointestinal tract to understand the molecular and physical factors that impact bioavailability and stability of lipid and lipophilic food ingredients and develop effective emulsion-based systems and encapsulation technologies to enhance ingredient stability within food matrix.

The Alcaine Research Group focuses on driving dairy sustainability through microbiology. Our research investigates the application of bioprotection methods to control foodborne pathogens and extend dairy product shelf life, thus reducing dairy waste. We also explore novel fermentations to upcycle underutilized dairy co-products into valued-added beverages and ingredients that can improve both environmental and economic sustainability of the dairy industry.

The Batt Lab's research focuses on protein engineering and expression of recombinant immunotherapeutics micro-/nanofabrication of integrated sensor devices synthesis of biologically inspired nanostructures for fdvanced materials processing.

The Dando lab studies the neurotransmitter interactions and signaling events which occur within the mammalian taste system, utilizing techniques from physiology, molecular biology and behavioral science.

The lab is interested in a variety of research topics that span from understanding fundamental aspects of eukaryotic cell biology to collaborating with the fermented beverage industry on applied projects.

The Goddard lab leverages technologies at the intersection of food science and materials science to modify food contact materials to improve the safety, quality and sustainability of our food supply. Current research foci include non-migratory active packaging, antimicrobial/nonfouling coatings and biocatalytic materials.

Dr. Liu’s research program focuses on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity.

Viticulture and enology research program promotes sustainable, environmentally sound practices tailored to local growing conditions and network with an international community.

Moraru’s group research program is dedicated to developing technical solutions for improving food safety and quality and to advancing the knowledge in the area of microbial, physical and engineering properties of foods, particularly dairy foods. Our efforts are channeled in two distinct research areas: food safety engineering and food quality.

The lab studies how toxic chemical compounds in food have an effect on our health.

Our research focuses on the design and fabrication of biosensors for the detection of pathogenic organisms, allergens, adulterants and other analytes of interest. The nature of our research is highly interdisciplinary, merging technologies from the fields of nanobiotechnology, microfabrication, molecular genetics, biochemistry and material science.

Research focus: Food process engineering, international food science, unit operations, supercritical fluids, extrusion, engineering properties of biomaterials, fortification, food waste, cryogenics, micro/nanoencapsulation, dairy food processing, membrane separation.

The Sacks lab studies how pre- and post-harvest factors affect the organoleptic properties of agricultural products, and particularly wines and juices.

The Tako lab conducts multidisciplinary research that links the research fields of food science and nutrition in order to better understand how diet and physiological status affect intestinal functionality, morphology and the microbiome and overall health. Beyond research, our lab is interested in training future generations of scientists and educating the public about the value of scientific research and knowledge (both basic and applied research).

Through innovative research, education and outreach, improve the microbial safety and quality of the global food supply.

Our research program focuses on the enhancement of the microbiological safety and quality of fresh and processed fruits and vegetables for the consumers of New York State and the United States. Non-thermal processing methods are being investigated for their potential application to various foods at different stages of food production. These non-thermal food processing treatments enhance the quality and are being evaluated for their effectiveness in achieving a safe food product.

The New York State Department of Health and Cornell University have been selected to lead the nation's newest Integrated Food Safety Center of Excellence as part of a joint venture to strengthen foodborne illness surveillance and investigations.

The Northeast Dairy Foods Research Center (NEDFRC) is a cooperative research and extension effort between Cornell University and the University of Vermont.


Research

Our research is focused primarily on applying fundamental principles from chemistry, biology, microbiology, engineering and the social sciences to the conversion of raw agricultural products into foods and beverages for human consumption. We also study the safety, quality, nutritional and environmental consequences of these conversions with the aim of providing the world with an affordable, safe and sustainable food supply of high nutritional quality.

Research in the department is closely integrated with our teaching and extension programs. Students, both graduate and undergraduate, conduct research projects under the supervision of faculty members. This research experience helps students develop their critical thinking and problem solving skills and fosters a strong aspiration for lifelong learning.

Faculty with extension responsibilities translate and transfer research-based knowledge to our stakeholders in New York State and beyond. In addition, stakeholder input informs and inspires many of our research projects.

The rational design and synthesis of emulsions to fabricate multi-compartment emulsion-based vehicles for regulating lipid digestion and bioavailability in gastrointestinal tract to understand the molecular and physical factors that impact bioavailability and stability of lipid and lipophilic food ingredients and develop effective emulsion-based systems and encapsulation technologies to enhance ingredient stability within food matrix.

The Alcaine Research Group focuses on driving dairy sustainability through microbiology. Our research investigates the application of bioprotection methods to control foodborne pathogens and extend dairy product shelf life, thus reducing dairy waste. We also explore novel fermentations to upcycle underutilized dairy co-products into valued-added beverages and ingredients that can improve both environmental and economic sustainability of the dairy industry.

The Batt Lab's research focuses on protein engineering and expression of recombinant immunotherapeutics micro-/nanofabrication of integrated sensor devices synthesis of biologically inspired nanostructures for fdvanced materials processing.

The Dando lab studies the neurotransmitter interactions and signaling events which occur within the mammalian taste system, utilizing techniques from physiology, molecular biology and behavioral science.

The lab is interested in a variety of research topics that span from understanding fundamental aspects of eukaryotic cell biology to collaborating with the fermented beverage industry on applied projects.

The Goddard lab leverages technologies at the intersection of food science and materials science to modify food contact materials to improve the safety, quality and sustainability of our food supply. Current research foci include non-migratory active packaging, antimicrobial/nonfouling coatings and biocatalytic materials.

Dr. Liu’s research program focuses on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity.

Viticulture and enology research program promotes sustainable, environmentally sound practices tailored to local growing conditions and network with an international community.

Moraru’s group research program is dedicated to developing technical solutions for improving food safety and quality and to advancing the knowledge in the area of microbial, physical and engineering properties of foods, particularly dairy foods. Our efforts are channeled in two distinct research areas: food safety engineering and food quality.

The lab studies how toxic chemical compounds in food have an effect on our health.

Our research focuses on the design and fabrication of biosensors for the detection of pathogenic organisms, allergens, adulterants and other analytes of interest. The nature of our research is highly interdisciplinary, merging technologies from the fields of nanobiotechnology, microfabrication, molecular genetics, biochemistry and material science.

Research focus: Food process engineering, international food science, unit operations, supercritical fluids, extrusion, engineering properties of biomaterials, fortification, food waste, cryogenics, micro/nanoencapsulation, dairy food processing, membrane separation.

The Sacks lab studies how pre- and post-harvest factors affect the organoleptic properties of agricultural products, and particularly wines and juices.

The Tako lab conducts multidisciplinary research that links the research fields of food science and nutrition in order to better understand how diet and physiological status affect intestinal functionality, morphology and the microbiome and overall health. Beyond research, our lab is interested in training future generations of scientists and educating the public about the value of scientific research and knowledge (both basic and applied research).

Through innovative research, education and outreach, improve the microbial safety and quality of the global food supply.

Our research program focuses on the enhancement of the microbiological safety and quality of fresh and processed fruits and vegetables for the consumers of New York State and the United States. Non-thermal processing methods are being investigated for their potential application to various foods at different stages of food production. These non-thermal food processing treatments enhance the quality and are being evaluated for their effectiveness in achieving a safe food product.

The New York State Department of Health and Cornell University have been selected to lead the nation's newest Integrated Food Safety Center of Excellence as part of a joint venture to strengthen foodborne illness surveillance and investigations.

The Northeast Dairy Foods Research Center (NEDFRC) is a cooperative research and extension effort between Cornell University and the University of Vermont.