Lake Erie Regional Grape Program of Cornell Cooperative Extension a component of Cornell University.Our research is focused primarily on applying fundamental principles from chemistry, biology, microbiology, engineering, and the social sciences to the conversion of raw agricultural products into foods and beverages for human consumption. We also study the safety, quality, nutritional, and environmental consequences of these conversions with the aim of providing the world with an affordable, safe, and sustainable food supply of high nutritional quality. Research in the Department is closely integrated with our teaching and extension programs. Students, both graduate and undergraduate, conduct research projects under the supervision of faculty members. This research experience helps students develop their critical thinking and problem solving skills and fosters a strong aspiration for lifelong learning. Faculty with extension responsibilities translate and transfer research- based knowledge to our stakeholders in New York State and beyond. ![]() ![]() In addition, stakeholder input informs and inspires many of our research projects. Faculty Labs. Research focus: the rational design and synthesis of emulsions to fabricate multi- compartment emulsion- based vehicles for regulating lipid digestion and bioavailability in gastrointestinal tract; to understand the molecular and physical factors that impact bioavailability and stability of lipid and lipophilic food ingredients and develop effective emulsion- based systems and encapsulation technologies to enhance ingredient stability within food matrix. Daily news from Cornell University. New student winery transforms enology instruction. News from Cornell’s Viticulture and Enology Program. Welcome to the Horticulture Section in the School of Integrative Plant Science in the College of Agriculture and Life Sciences at Cornell University. Welcome to the College of Agriculture and Life Sciences at Cornell University. The College of Agriculture and Life Sciences at Cornell is home to one of the top viticulture and enology programs in the world and is internationally recognized for. Liu’s research program focuses on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity. Research focus: Moraru’s group research program is dedicated to developing technical solutions for improving food safety and quality and to advancing the knowledge in the area of microbial, physical and engineering properties of foods, particularly dairy foods. Our efforts are channeled in two distinct research areas: Food Safety Engineering and Food Quality. Research focus: We study how toxic chemical compounds in food have an effect on our health. Research focus: Food Process Engineering, International Food Science, Unit Operations, Supercritical Fluids, Extrusion, Engineering Properties of Biomaterials, Fortification, Food Waste, Cryogenics, Micro/Nanoencapsulation, Dairy Food Processing, Membrane Separation. Research focus: The Sacks lab studies how pre- and post- harvest factors affect the organoleptic properties of agricultural products, and particularly wines and juices. Viticulture and Enology. Research focus: to promote sustainable, environmentally sound practices tailored to local growing conditions, and network with an international community. Food Safety. Research focus: Through innovative research, education and outreach, improve the microbial safety and quality of the global food supply. The New York State Department of Health and Cornell University have been selected to lead the nation's newest Integrated Food Safety Center of Excellence as part of a joint venture to strengthen foodborne illness surveillance and investigations. Northeast Dairy Foods Research Center. The Northeast Dairy Foods Research Center (NEDFRC) is a cooperative research and extension effort between Cornell University and the University of Vermont. Welcome to the College of Agriculture and Life Sciences. From the university’s highly- ranked undergraduate business program to innovative teaching, research and outreach in communication, development sociology, landscape architecture, environmental sciences, biological sciences, and other fields, CALS offers a broad spectrum of programs that complement our historic and powerful agricultural roots. Our diverse portfolio of faculty, staff and students enables us to address challenges associated with feeding the burgeoning global population in the context of a changing climate that will stress many crops with heat and either drought or flooding, attack from ever- evolving pathogens and pests, and limits on agricultural practices that threaten boundary conditions for planetary stability. Our scientists address needs that range from strengthening regional economies—from farm to market—to making urban environments more livable right here in New York State and around the globe. Learn more about CALS.
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