Professor, Department of Food Science & Technology, Geneva
224 Food Research Laboratory, 315-787-2273, e-mail: Don_Downing@cornell.edu
B.S. Agriculture, University of Georgia
Ph.D. Food Science, University of Georgia
Downing joined the Cornell faculty in 1967. His appointment is 100% extension. Prior to coming to Cornell he worked as a project leader for Beech Nut-Life Savers, Inc.
Extension Interests
The Food Science & Technology Extension program is the non-credit educational arm of the Department. The program consists of organized single or multiple day seminars, workshops, or short courses, individual consultation, correspondence and plant visits. The focus of the program covers three areas related to the food processing industry. To help keep the food processing industry informed on the latest science, technology and government regulations pertinent to the industry; to train regulatory personnel in food science and technology; and to give direction to the New York Food Venture Center, which gives various forms of help to people interested in establishing a new food business. The Food Venture Center will offer aid to new and established entrepreneurs with ideas for new products or processes. The aid may cover use of laboratory or pilot plant facilities or consulting on nutrition, packaging, regulatory, or technical matters.
Representative Publications
Downing, D. L and M. C. Bourne. 1992. Food Processing - A Guide to Creating a New Business. NYS Agric. Exp. Station.
Downing, D.L. (editor). 1993. Juice Technology Workshop. NYS Agricultural Exp. Station Special Report #67.