A nationally-recognized food scientist, Dr. Bruno Xavier, Ph.D ’08 provides comprehensive technical expertise to Center of Excellence clients regarding food and beverage ingredients, production, safety, regulatory requirements and product development.
In his role with Cornell University’s College of Agriculture and Life Sciences, Bruno serves as a senior extension associate and processing authority for Cornell’s Food Venture Center, where he helps to bring more than 2000 products to market each year by offering training in food processing and safety to food manufacturers and regulators and product and safety validations services to food companies in New York and from 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.
665 W. North Street
154 Food Research Lab
Geneva, NY 14456
New York state is ranked second in the nation for food processing, according to the USDA Economic Research Service, and collaborations between the New York State Department of Agriculture and Markets (NYS AGM), the Food and Drug Administration...
An ambitious health food startup is making an innovative entry into the nutritious snack market, thanks in part to a multi-year collaboration with the Cornell Food Venture Center (CFVC) and the New York State Center of Excellence for Food and...