Good Manufacturing Practices Trainings
Food Industry Virtual Office Hours
Food Safety News
News
The gift from the Seneca Foods Foundation will help food producers of all sizes bring their products to market.
News
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...
Field Note
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...
Field Note
Edlin Choi was tired of seeing animal bones, fat and other byproducts of the meat industry go to waste. His solution? Korean bone broth.
News
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.
Upcoming Events
Workshop
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...
Workshop
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...
Class
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Registration is now open for the June 2 - 3, 2025 class. This course covers the training requirements for facilities manufacturing shelf stable foods using Mild Thermal Processes, such as acidified foods and Water Activity Controlled Foods. *...
Webinar
Join us for our next session of Food Safety Virtual Office Hours, where Dr. Michael Ciaramella will provide an overview of Seafood HACCP, what it is and to whom it applies. The process of conducting a hazard analysis and its importance will be highlighted. This will be followed by updates on guidance for histamine in seafood products from the FDA, with food inspector Eugene Evans, and its potential impacts on the industry.
Workshop
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...