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
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
Smart drones that distribute beneficial insects on crops, packaging materials to extend the shelf life of bread, and technology to transform food waste into nutrients for hydroponic farming – these are a few of the innovations to be featured at...
A Cornell-led project will use computer modeling and outreach to find optimal strategies to minimize COVID-19 cases and transmission among workers in food processing facilities, while maintaining the best possible production. Researchers will...
Food Safety Laboratory and Milk Quality Improvement Program