Professor Olga Padilla-Zakour is the Director of the Cornell Food Venture Center at Cornell University. She obtained her B.S. in food science from the University of Costa Rica in 1983 and her doctorate in Food Science and Technology from Cornell University in 1991. She devotes her time to mentoring students and colleagues, supporting the food industry, and conducting applied research enhancing the safety and quality of plant-based food products.
FDSC 9900: Doctoral-Level Thesis Research
FDSC 6960: Graduate Internship in Food Science
FDSC 8900: Master's Level Thesis Research
M10H Stocking Hall (Ithaca, NY)
124 Food Research Laboratory
Geneva, NY 14456
Born in a food science class in CALS, the novel product does involve those hearty legumes, also known as garbanzo beans—but by the time the tasty snack gets to your mouth, they’re all but unrecognizable. Sold online and in a growing number of...
With the help of Bruno Xavier, senior extension associate at the Cornell Food Venture Center, students in Food Science 4000 were able to translate virtual education challenges into an opportunity to think outside of the box. Thanks to student ingenuity, members of the food industry were able to find solutions for a variety of production challenges.