Julie Goddard
Professor, Food Science

At the intersection of Food Science and Material Science lies opportunities for new technologies in Biomaterials and Biointerfaces. The Goddard Lab researches polymeric materials and coatings to improve food quality and food safety. Her group has synthesized polymers with specific biological functionality (e.g. enzymatic, antimicrobial/nonfouling, chelating) targeting applications in Food Packaging, Bioprocessing Materials, and Equipment Coatings. Specific applications include design of coatings and materials which improve food quality, sustainability, and food safety.
Research Focus
Biomaterials and Biointerfaces in Food and Agriculture
Education
- Doctorate
Cornell University - 2008 - Bachelor of Science
Cornell University - 1999
Awards & Honors
- National Excellence in Multistate Research Award, Experiment Station Section (2019) Board on Agriculture Assembly, APLU
- Junior Moulton Medal for Publication (2015) Institution of Chemical Engineers
- Samuel Cate Prescott Award for Research (2015) Institute of Food Technologists
- Young Scientist Award (2013) American Chemical Society, Division of Agricultural and Food Chemistry
- Most Cited Paper of 2007 (2010) Journal of Food Science
Courses Taught
- FDSC4230 (co-instructor, Food Packaging portion)
- FDSC1102 (lead instructor)
- FDSC6950
- Guest lecturer for: FDSC 6010, FDSC 1101, FDSC 2000
Contact Information
364 Stocking Hall
Ithaca, NY 14853
goddard [at] cornell.edu
Additional Links
Julie in the news

News
Among all the missed experiences of spring 2020, first-year food science majors lost one more: the opportunity to make candy in a lab. They created gummy worms and candy bars a thousand days later.
- Food Science
- Food

News
As consumers want fewer food preservatives and less plastic waste, Cornell scientists have created a bioderived polymer that helps salad dressings and beverages last longer in the fridge.
- Cornell Atkinson
- Food Science
- Environment