September 22, 1997
by Elizabeth Spittler
Geneva, NY - Olga Padilla-Zakour has been appointed director
of the New York State Food Venture Center, an outreach program of Cornell
University's Food Science and Technology (FS&T) department at the New
York State Agricultural Experiment Station in Geneva, NY. The 
Food Venture Center (FVC) partners with entrepreneurs and established
companies across the state to bring new food products and processes to
the marketplace.
"Dr. Padilla-Zakour brings exciting and resourceful leadership to this program," said FS&T chairman Mark McLellan. "Her academic and industry experience is an invaluable asset as she endeavors to develop the Food Venture Center."
"The Food Venture Center is a unique and challenging place that tests and strengthens my knowledge and experience every day," Padilla-Zakour said. "In these first few weeks we have already worked with entrepreneurs seeking to produce vinegars, sauces, fish-salami, seltzer water, tortillas, and juices. I enjoy helping people very much and look forward to expanding and energizing the program."
Padilla-Zakour was hired to replace Don Downing, Professor Emeritus of Food Processing, who has led the Food Venture Center since it opened in the fall of 1988. Guidance at the center ranges from expertise in food safety issues, government regulations, sensory evaluation, process development, and resource networking in such crucial areas as packaging, labeling, and marketing. Analytical services and scale-up facilities are provided in the Station's 10,000 square-foot Fruit and Vegetable Research Pilot Plant. Last year, the center responded to over 400 inquiries regarding new products.
Dr. Padilla-Zakour received her Licentiate in Food Technology from the University of Costa Rica in 1983. She received her M.S. in 1988 and a Ph.D. in 1991 in Food Science and Technology from Cornell University. During her post-doctorate she worked on a project to recover Concord grape juice and wine from tank bottoms using enzymes and ceramic cross-flow microfiltration. She also assisted Dr. Downing in updating the three-volume book, "Complete Course in Canning and Related Processes."
Padilla-Zakour worked at Elfruta S.A., as the Plant Supervisor and Plant Manager in 1983 and 1984, respectively. In 1985, she became assistant professor in the chemistry department at Technological Institute of Costa Rica (ITCR) for a year until continuing her education at Cornell. From 1991-94, she was an adjunct professor in the Food Technology Program at the University of Costa Rica teaching food processing and engineering courses while also an associate professor at ITCR in the chemistry department. In 1995, Padilla-Zakour was hired as a Senior Research Chemist at Canandaigua Wine Company where, for two years, she researched the chemistry of grapes and other plants while developing new and improved products and processes to help Canandaigua's grape juice and wine divisions expand their markets.
Padilla-Zakour has served as coordinator, translator, and instructor in several food processing courses and has been a consultant to various food processors and manufacturers. She has lectured in Honduras, Anaheim, CA, Chicago, IL, and Ithaca, NY, and has attended seminars across the country. She has also assisted Dr. Downing in FDA-required training for Central American countries held in Costa Rica. Padilla-Zakour has several publications in the field of food science and technology and is a member of the Institute of Food Technologists and the Cornell Institute of Food Science.
Click on photographs to view 300 dpi version.
Contact: Linda McCandless, Communications Services
Telephone: (315) 787-2417
e-mail: llm3@cornell.edu
Return to News Page