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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

Program Diversity Statement:

We value the perspectives and contributions of a diverse representation of scientists, inclusive of race, ethnicity, gender identity, sexual orientation, age, neurodiversity, religion, class, nationality, and disability status. We are committed to actively cultivating a climate in which all of our faculty, students and staff are given an equitable opportunity to pursue scientific discovery in an inclusive and supportive environment.

In the News

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Consumers embrace milk carton QR codes, may cut food waste

Jun 1, 2022

Much like dot-matrix printers or pay phones, the “use-by” and “best-by” dates printed on milk cartons and gallon jugs may soon become a thing of the past, giving way to more accurate and informative QR codes.

A new Cornell study finds that consumers will use the QR codes – to better depict how long the milk is drinkable and create substantially less agricultural and food waste.

Food scientists create national atlas for deadly listeria

Aug 6, 2021

Among the deadliest of foodborne pathogens, Listeria monocytogenes soon may become easier to track down in food recalls and other investigations, thanks to a new genomic and geological mapping tool created by Cornell food scientists.

The national atlas will tell scientists where listeria and other related species reside within the contiguous United States, which could help them trace and pinpoint sources of listeria found in ingredients, food processing facilities and finished products, according to research published July 15 in Nature Microbiology.