Bruno Xavier

A nationally-recognized food engineer and scientist, Dr. Bruno Xavier has a Ph.D in Microbiology (Cornell ’08).  He is the Associate Director of the Cornell Food Venture Center, a major extension program of the Department of Food Science at Cornell University and a Scientific Fellow at the New York State Center of Excellence in Food and Agriculture.  Dr. Xavier and his team develop outreach programs and extension activities to support new and established entrepreneurs, processors and farmers introducing new products into the marketplace, providing guidelines and assisting in regulatory issues to ensure the safety of food products.  As a Process Authority, Dr. Xavier oversees the establishment of schedule process documentation to comply with federal and state regulatory requirements for more than 2000 products per year for companies throughout the United States. 

Prior to joining the Food Venture Center staff, Bruno served as a post-doctoral associate for Cornell University’s Milk Quality Improvement Program and as a professor of Biotechnology and Industrial Microbiology at Brazil’s Federal University of São João del-Rei.