Food Science & Technology Faculty
	Terry E. Acree (Ph.D. Cornell) Professor Telephone: 315 787-2240 Email tea2@cornell.edu
Flavor chemistry. Isolation and identification of the odor active compounds present in fruits and vegetables. Utilization of Charm AnalysisTM, a bio-assay, to characterize the response of humans to odors.
	Yong D. Hang (Ph.D. McGill) Professor Telephone: 315.787.2265 Email: ydh1@cornell.edu
Biotechnological processes for converting food processing wastes into value-added products. Solid state fermentations. Factors affecting the microbiological safety of minimally processed foods.
	Chang Yong (Cy) Lee (Ph.D. Utah State) Department Chairman / Professor Telephone: 315.787.2271 Email: CYL1@cornell.edu
Biochemistry of fruits and vegetables as related to quality and processing: chemistry of provitamin A carotenoids; enzymes associated with sensory and nutritional quality; enzymatic browning reaction & minimal processing. Chemistry of phytochemicals and functional foods.
	Ramón Mira de Orduña (Massey University (NZ)) Associate Professor Telephone: 315.787.2266 Email: rm369@cornell.edu
Wine, winemaking, microbiology, yeast, metabolism, enology, lactic acid bacteria
	Olga Padilla-Zakour (Ph.D. Cornell) Associate Professor Director, NYS Food Venture Center Telephone: 315.787.2259 Email: oip1@cornell.edu
Food processing specialist. Training programs for the food industry such as Better Process Control Schools for the canning industry. Food Venture Center to aid entrepreneurs who wish to introduce new products or processes.
	Gavin Sacks (Ph.D. Cornell) Assistant Professor Telephone: 315.787.2458 Email: gls9@cornell.edu
Mass spectrometry, gas chromatography, liquid chromatography, separation science, instrumentation development, wine flavor, wine chemistry
	Karl J. Siebert (Ph.D. Penn. State) Professor Telephone: 315.787.2299 Email: kjs3@cornell.edu
Interactions of proteins and small molecules that influence product physical and sensory properties. Predictive microbiology. Applications of multivariate analysis and chemometric methods to problems in food science.
	Randy W. Worobo (Ph.D. Univ. of Alberta) Associate Professor Telephone: 315.787.2279 Email: rww8@cornell.edu
Food microbiology, pathogens and spoilage organisms, and bacteriocin.
Food Science & Technology Active Emeritus Faculty
	Malcolm C. Bourne (Ph.D. UC Davis) Professor Emeritus Telephone: 315.787.2278 Email: mcb2@cornell.edu
Texture and rheological measurements by sensory and instrumental methods. Canning, freezing and drying of fruits and vegetables. International food science with emphasis on processing problems in developing countries.
	Richard A. Durst (Ph.D. MIT) Professor Emeritus Telephone: 315.787.2297 Email: rad2@cornell.edu
Bioanalytical chemistry. Development of bioassays for food safety and environmental monitoring. Electroanalytical chemistry. Biosensor research.
	Geza Hrazdina (Dr. Sci. Swiss Fed. Inst. Tech.) Professor Emeritus Telephone: 315.787.2285 Email: gh10@cornell.edu
Physiology of ripening in fruits. Biochemistry and genetic control of cell wall changes in fruits and vegetables. Aromatic metabolism in plants. Alternative strategies to chemical sprays in crop protection.
	M. A. (Andy) Rao (Ph.D. Ohio State) Professor Emeritus Telephone: 315.521.9252 Email: mar2@cornell.edu
Food engineering aspects of fruit and vegetable processing. Rheology of fluid foods. Heat transfer in the thermal processing of solid and liquid foods. Concentration and other unit operations used in the processing of foods.
	Gilbert S. Stoewsand (Ph.D. Cornell) Professor Emeritus Telephone: 315.787.2278 Email: gss3@cornell.edu
Food toxicology. Modification of carcinogenesis by crucifers and other vegetables. Natural toxicants in foods such as ethyl carbamate in wine. The safety of vegetables grown on soils amended with sludge and industrial wastes.