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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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Salmonella food poisoning could damage your DNA

Feb 21, 2017

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

Feb 9, 2017

(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

Aug 19, 2016

 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.