Associate Professor, Food Science
My overall research program focuses on developing technologies that improve the quality, safety, and potential applications of fermented dairy products and co-products. My current projects explore: i)the applications of bacteriophage to improve health, dairy safety, and fermentation performance; ii) the use of natural cultures and enzymes to enhance product shelf life and safety; and iii) novel applications for co-products of dairy fermentations.
Areas Of Expertise
- Dairy Microbiology
- Food Safety
- Microbial Fermentations
- Protective Cultures & Enzymes
University of Massachusetts - Amherst - 2015
- Master of Science
Cornell University - 2007
- Bachelor of Science
University of Maryland - College Park - 2002
- FDSC 9900: Doctoral-Level Thesis Research
- FDSC 5000: Master of Professional Studies (Agriculture) Project
- FDSC 8900: Master's Level Thesis Research
- FDSC 4990: Undergraduate Research in Food Science
362 Stocking Hall
Ithaca, NY 14853
sda23 [at] cornell.edu
Samuel in the news
Applications are open for a new online entrepreneurship class for innovators with ideas for value-added dairy products, and finalists have been announced for a first-ever dairy products competition.
- Food Science
The inaugural Northeastern Dairy Product Innovation Competition is now accepting applications, providing an opportunity for producers of value-added dairy products to bring their innovations to market.
- Food Science