Newswise — Joe Hotchkiss, professor of food science, Cornell University, conducts an active research program in food packaging, food safety and quality and toxicology. He joined the faculty after serving as a Public Health Fellow at the US Food and Drug Administration. He is a former member of the Food Chemicals Codex at the National Academy of Sciences and of the WHO/FAO Joint Expert Committee on Food Additives. He also is a former member of FDA's Food Advisory Committee. He teaches Introductory Food Science, Concepts in Product Development, and Food Packaging. He is a co-author of the 5th edition of the widely used text Food Science. He has also served on the editorial board of such journals as the Journal of Food Protection, Journal of the Science of Food and Agriculture, and Reviews in Food Critical Science and Nutrition.
Robert Gravani, professor of food science, focuses on food safety extension and outreach where he conducts short courses, seminars and workshops for food processors, food retailers, the food service industry and government regulatory agencies. He is interested in the microbiological safety and quality of foods and consumer knowledge of these important issues. He was appointed to the food science faculty in 1978 and currently serves as the department extension leader and Director of the National Good Agricultural Practices Program.
Martin Wiedmann, associate professor, food science. His research focuses on tracking food-borne pathogens, and pre- and post-harvest food safety and on improving our understanding of the transmission of food-borne bacterial pathogens from farm animals and from foods to humans. He joined the faculty in 1999.
Kathryn Boor, professor and department chair, food science. She conducts research on microbial quality, as well as the physiology and genetic characteristics of pathogenic bacteria. She joined the Cornell faculty in 1994.
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