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.
Research program focused on applied research in support of my extension program to add value and safety to agricultural commodities. Emphasis on developing new products/processes, improving or retaining quality in processed foods, increasing economic viability of farm-based ventures, and identifying the key the factors that affect the safety of specialty foods manufactured by small-scale processors.
Outreach and Extension Focus
Direct the Cornell Food Venture Center, a major extension program of the Department of Food Science.
Coordinate and develop outreach programs and extension activities to support new and established entrepreneurs in the food industry.
Provide guidelines and assist in regulatory issues to ensure the safety of food products.
Act as Process Authority to issue schedule process documentation for new processors’ licensing requirements (>1000 products/year). Develop and implement training programs for food entrepreneurs.
Organize and teach Better Process Control Schools annually.
Fruit And Vegetable Processing, Juice Quality, Juice Technology. Specialty Foods
Food Science and Technology
Presentations and Activities
Use of PL and UV as part of hurdle treatments for microbial inactivation in food systems. Does the treatment order matter? International Nonthermal Workshop. October 2014. The Ohio State University. Columbus, OH.
Cornell University - 1991
Master of Science
Cornell University - 1988
Lic (5 year degree)
University of Costa Rica - 1983
Awards & Honors
IFT Fellow (2014) Institute of Food Technologists
Elizabeth Fleming Stier Award (2013) Institute of Food Technologists
William V. Hickey Memorial Award (2013) New York State Association for Food Protection
Food Safety Award to Cornell Institute of Food Science (2010) GMA The Association of Food, Beverage and Consumer Product Companies
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
Twenty faculty and professional staff members in four of Cornell’s state contract colleges have been selected for the 2020–21 State University of New York (SUNY) Chancellor’s Awards for Excellence. This year, for the first time, all nominees put forth by Cornell won awards.
New York state is ranked second in the nation for food processing, according to the USDA Economic Research Service, and collaborations between the New York State Department of Agriculture and Markets (NYS AGM), the Food and Drug Administration...