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

News

July 2, 2024

Cornell team hopes judges say ‘Yes!’ to Nonna’s Nopales gnocchi

Cornell IFT team goes to Chicago with their Nonna’s Nopales futuristic food product – gnocchi made from superfood cactus paddles.

Food
Food Science

A woman with long brown hair, wearing a freedom of expression year shirt with four multicolored quotation mark, scoops ice cream into a mans cup.

News

April 23, 2024

Tea ice cream scoops Freedom of Expression competition

A team of mostly first-year students created Brewing CommuniTea, an Earl Grey tea ice cream with caramel swirls and buttery shortbread pieces inspired by Cornell’s theme year.

Dairy
Food Science