Louis Pasteur Lecturer in Food Science, Food Science
My research focuses on microbiology/food safety, flavor quality and perception, and science-based understanding of culinary techniques.
Areas of Expertise
Food Safety; Food Quality; Culinary Science
Food Analysis Lab (FDSC 2100), Food Microbiology Lab (FDSC 3950), Food Safety Assurance (FDSC 3960/5960), and guest lecture in Chef Chemistry (FDSC2300). I am interested in developing courses that lie at the nexus of Food Science and Culinary practice and contribute to curriculum that is experiential, inquiry-based, and transdisciplinary in foundation and scope. Existing food science curriculum can also be augmented by incorporating culinary context, while providing students with an extremely valuable life skill, and a more global and cultural perspective on food systems.
Doctorate, Cornell University, 2006; Masters Food Science, Cornell University, 2001; Bachelors Food Science, Cornell University, 1996; Associates Degree, Culinary Arts, Culinary Institute of America, 1993
- Loss, C.R., Zellner, D., Migoya, F. (2017) Innovation influences liking for chocolates among neophilic consumers. International Journal of Gastronomy and Food Science, 10:7-10.
- Loss, C.R., Bouzari, A. (2016) On Food and Chemesthesis – food science and culinary perspectives. pg. 250-265, In: Chemesthesis: Chemical Touch in Food and Eating. McDonald, Shane T.,
- Boillet, David A., Hayes, John E. eds. Wiley-Blackwell, Hoboken, NJ.
- Byrnes, N.K., Loss, C.R., Hayes, J.E. (2015) Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience. Food Quality and Preference, 46:142-150.
- Zellner, D., Zearfoss, J., Loss, C., Remolina, S. (2014) It tastes as good as it looks! The effect of food presentation on liking for the flavor of food. Appetite, 77: 31-35.
- Krasnow, M., Ahrens, N., Fiore, A., Loss, C.R. (2013) Brining Effects On Flavour and Moisture Uptake and Retention in Turkey Meat. Journal of Culinary Science and Technology, 11(4): 299-308.
- Krasnow, M., Bunch, T., Shoemaker, C., Loss, C.R. (2011) Effects of cooking temperatures on the physicochemical and sensory properties of chicken stock.Journal of Food Science and Technology, 77(1):S19-S23.
- Loss, C.R. (2011) Book Review: Scent and sensibility. Nature, 480:176-177.
- Loss, C. R., Hotchkiss, J. H. (2004) Determination of thermal inactivation kinetics of microorganisms with a continuous microflow apparatus. Journal of Food Protection 67: 2560-2564.
- Loss, C. R., Hotchkiss, J. H. (2003) Effects of dissolved carbon dioxide on dairy product quality. pg. 391-415, In: Dairy Processing: Maximizing Quality, Smit, G. and Dodds, F. eds. Woodhead Publishing, Cambridge, UK.
- Loss, C. R. and Hotchkiss, J. H. (2002) Effect of dissolved carbon dioxide on thermal inactivation of microorganisms in milk. Journal of Food Protection 65: 1924-1929.
152A Stocking Hall
Ithaca, NY 14853
crl3 [at] cornell.edu
Chris in the news
Pining for ice cream? This campy mix of graham cracker swirl, fudge, toasted marshmallow flavor and berries, has won top honors in a food science class annual competition.
- Food Science
Your mind wanders, enjoying a dreamy vanilla base that features apple, cinnamon, maple and tiny chunks of graham cracker. It’s just like fresh, warm apple pie à la mode – only everything is frozen. You’re going to need a bigger waffle cone. In...
- Food Science