Cultivating Food Safety Knowledge
The Institute for Food Safety (IFS@CU) supports the production of safe and novel foods that increase the economic viability and sustainability of the food industry in NYS and beyond. With expertise in fresh produce, dairy, juice, and food processing, the IFS@CU helps the food industry meet federal regulatory requirements in the Food Safety Modernization Act (FSMA) and address food safety challenges that stretch from farms to consumers’ tables. Through research and extension collaborations, as well as by embracing new technologies, the program actively works with farmers, processors, retailers, and consumers to produce and keep food safe.
For Assistance or Questions Contact:
Nancy Long | foodsafety [at] cornell.edu (foodsafety[at]cornell[dot]edu) | 315.787.2288
Good Manufacturing Practices Trainings
Virtual Office Hours
Food Safety News
Julie Suarez named CALS director of translational research programs
Julie Suarez has been named the inaugural director of translational research programs in the College of Agriculture and Life Sciences (CALS). Suarez will remain CALS’ associate dean for land-grant affairs while she fulfills the five-year...
Vasquez moved to New York from Ecuador in 2017 with the primary goal of learning English. Toward the end of 2019, after two years of language school, she stopped in at the City University of New York (CUNY) Welcome Center, intrigued after a...
Edlin Choi was tired of seeing animal bones, fat and other byproducts of the meat industry go to waste. His solution? Korean bone broth.
M.A. “Andy” Rao, known as one of the top food scientists in the U.S. and the world during a distinguished career that included more than three decades at Cornell AgriTech, died in July 2022 in Leesburg, Va. He was 85.
Melissa Hegarty joined the CoE team at the end of this summer as our administrative assistant, bringing with her years of experience in higher education and community organizations in Geneva, N.Y. Learn more about Melissa: Describe your role at...
Virtual Better Process Control School - Acidified Foods
Registration is now open for our next virtual class being held on: March 25 & 26, 2024 This course covers the training requirements for facilities manufacturing shelf stable foods using Mild Thermal Processes, such as acidified foods and Water...
Juice HACCP commonly refers to the use of HACCP plans to minimize food safety risks in the juice processing, packaging, and transportation industries. HACCP stands for Hazard Analysis Critical Control Point. Significant hazards for a particular...