by Linda McCandless
Geneva, NY - Mark McLellan has been promoted to Professor of Food Science & Technology at Cornell University in the Department of Food Science & Technology at the Agricultural Experiment Station in Geneva, NY.
"Dr. McLellan is actively engaged in evaluating new technologies to ensure that 
food processors in New York are kept apprised of ways to improve the quality of their products and their competitive position," said Director Jim Hunter. "His efforts to strengthen the partnership between the university and the private sector in this and other ways that lead to a seamless transition from the research laboratory to the end user is ideal for both partners."
McLellan is a recognized specialist in the use of processing technologies for fruit and vegetables and has developed improvements in processing systems for fruit juices and other beverages. He specializes in liquid food products, but his experience include purées, dried products, fresh storage, and packaging. Published works include packaging studies, methods in sensory analysis, ultrafiltration technology, freezing point depressions and many other topics.
"My current program is aimed at the development of process technologies for use in the fruit and vegetable processing industries," said McLellan. "For example, a current project is targeting the need for iron fortified fruit beverages. This project is exploring various encapsulation systems designed to prevent the added iron from contacting the juice and causing off color and degradation. The encapsulation system must withstand the high sheer conditions found during pumping and mixing as well as the high temperature of pasteurization. Another example of a current project is the process optimization to produce a carrot juice with a maximum all-trans beta carotene while maximizing product quality and extraction efficiency."
McLellan is also researching alternative methods of processing cider to provide a safe quality product. "People are demanding safe food and will buy only the foods that they perceive are safe," said McLellan, noting that Cornell has been at the forefront of research to detect and control the occurrence of Escherichia coli O 157-H7.
As an outgrowth of his technology assessment work, McLellan has also become a recognized expert in the area of computer technology and its applications for the food industry. He has published numerous papers on related subjects and has been a scientific lecturer for the Institute of Food Technology on this topic.
McLellan is also a leader in strengthening ties with those who benefit from Station programs. He is a strong proponent of the Food Venture Center and the Pilot Plant at Geneva which assist new companies and entrepreneurs in launching newly licensed food products to the marketplace. The Food Venture Center is one of five laboratories that comprise the Food Venture and Process Technology Group at Cornell University. The group helps transfer innovative technologies, processes and products to dollars for New York State's food manufacturing industry.
McLellan received his B.S. in Food Science from the University of Massachusetts in 1976, and his M.S. and Ph.D. from Michigan State in 1978 and 1981, respectively. He was appointed Assistant Professor of Food Science at Cornell in 1981, and Associate Professor in 1987. In January, 1996, he was appointed Chairman of the Food Science & Technology Department at Geneva, and, in July, 1996, Director of the Cornell Institute of Food Science. His promotion to full professor was effective November 1, 1996.
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