Chris Loss

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

Teaching Focus

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.

Education

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

Recent Research

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.

Contact Information

152A Stocking Hall
Ithaca, NY 14853

(607) 254-8381

crl3 [at] cornell.edu

Chris in the news

Three ice cream dishes on a red table. From left to right, a pink spotted ice cream, a white gooey ice cream, and a golden white ice cream.

News

April 8, 2024

‘Freedom of Expression’ ice cream voting April 10-12

From April 10-12, ice cream aficionados will get several opportunities to taste and vote on their favorite of three new student-developed flavors, crafted to help celebrate “The Indispensable Condition: Freedom of Expression at Cornell.”

Food Science

Four students gather around a table trying different ice cream flavors in small bowls.

News

December 12, 2023

Food for thought: Students churn ‘Freedom of Expression’ ice creams

What’s Black, White and Big Red All Over? It’s a scoop of newspaper-inspired ice cream – one of four finalist flavors created by students – based on Cornell’s Freedom of Expression theme year.

Cornell Dairy
Food Science
Food