The Food Safety Laboratory and Milk Quality Improvement Program represent a combined group that is led by Professors Kathryn Boor and Martin Wiedmann in the Department of Food Science. This group is united by a common mission:
Program Vision:
Moving the world toward safer, more wholesome food
Program Mission:
Through innovative research, education and outreach, improve the microbial safety and quality of the global food supply
In the News
New 3M Food Safety Lab strengthens public-private partnership and protects consumers
CALS and 3M, the Minnesota-based diversified technology company, celebrate the renewal of their 5-year partnership with the naming of the 3M Food Safety and Quality Lab in Stocking Hall.
Salmonella food poisoning could damage your DNA
Salmonella food poisoning wallops you for several days, but new research by Cornell food scientists indicates that some of its serotypes – variations of the bacterial species – can have permanent repercussions. It may damage your DNA.
IDFA Recognizes Cornell University Dairy Foods Extension Team for Food Safety Leadership
(Washington, D.C. – February 6, 2017) The Cornell University Dairy Foods Extension team received the International Dairy Foods Association’s inaugural Food Safety Leadership Award at Dairy Forum 2017 last week in Orlando, Fla. The award honors an individual, group or organization for demonstrating outstanding leadership directed at enhancing food safety within the dairy products industry.
Newly discovered bacterium named for Martin Wiedmann
A recently discovered spoilage bacterium has been named for Martin Wiedmann, the Gellert Family Professor in Food Safety. The microbe was formally announced Aug. 12 in the International Journal of Systematic and Evolutionary Microbiology.