Industry Partnership Program
April 2018 Newsletter
In This Issue
Cornell Reception at IFT18
Save the Date: Whey Conference
Webinar: Spots still available
New Year, New Opportunities
All Member Meeting
Chr. Hansen, Inc. Webinar
All Member Meeting
Beet Juice
ProFood Live Conference Awards
Quick Links
Cornell Reception at IFT18 in Chicago.

We are pleased to invite you to the Cornell reception at IFT18 in Chicago!  The reception is open to alumni, industry partners, past and present Advisory Council members, and friends.  Be sure to select the Cornell Reception (there is no cost to attend) when you register for the IFT conference.  The reception will be Monday, July 16 from 5:00 to 8:00 PM in the Williford A room at the Hilton Chicago.  We look forward to seeing you there!


 
Save the Date:
Cornell-NDC Whey and Dairy Co-Products Symposium

August 12-14, 2018, Ithaca, NY


 
Spots still available for the CIFS-IPP webinar series

We still have a few spots available for the Spring Webinar Series! If you'd like to sign up for a date, please email Holly Houston with your date selection, topic and title.

The following dates are still available:
  • May 22
  • May 29
  • June 5
  • June 12
  • June 19

 
New Year, New Opportunities!

Is your company looking for some new talent? Share your job postings with the Cornell network of alumni and current students. Send current job postings to Holly Houston hns35@cornell.edu  to advertise available positions and boost your candidate base.


 
We hope that you'll plan to join us for the June 26th All Member Meeting. 

Julie Stafford, PhD
Industry Liaison Officer
P: 607-255-0860
E: jls653@cornell.edu

Jill Monti
Technical Lead
P: 607-255-4322
E: jm2384@cornell.edu

Janette Robbins
Student Engagement Specialist
P: 607-255-7637
E: jmr65@cornell.edu

Holly Houston
Administrative Assistant
P: 607-255-2470
E: hns35@cornell.edu


CIFS IPP Team
 
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Jenny Triplett and Beznik Hidri of Chr. Hansen, Inc. to present on May 15. 














Tuesday, May 15, 2018 Jenny Triplett and Besnik Hidri, both  Technical Account Managers, Food and Bioprotective Cultures at Chr. Hansen, Inc. will present "Starter Cultures as a Natural Antimicrobial to Improve the Safety of Ready to Eat Food: When good bacteria can be used to improve food safety and reduce waste"

Abstract: Microorganisms are traditionally used to carry out fermentation processes, and for thousands of years, mankind has used them in the processing of fish, meat and vegetables as well as to make food products such as bread, beer, wine, vinegar, yogurt and cheese.

Fermentation is thus one of the oldest food processing transformation and conservation techniques. This biological process not only improves the nutritional and organoleptic qualities of the food (taste, appearance, smell, texture) but adding microorganisms will also favor desirable flora, to the detriment of undesirable flora, thereby preventing spoilage, inhibiting pathogens and increasing safety while following clean label trends.

Recent studies have demonstrated the strong efficiency of lactic acid bacteria to inhibit the growth of Listeria monocytogenes while not modifying the sensory attributes of sensitive foods as diverse as cooked ham, lettuce, caramel apple and smoked salmon i.e. food that are not traditionally considered as fermented food.

The goal of this webinar is to review the knowledge about protective cultures and to share data that demonstrate the proof of efficacy of this concept. Examples on food products already on the market worldwide and using protective cultures will conclude the talk. 
Our First All Member Meeting will take place in June! Don't miss out on this opportunity to network with other members! 
Please join us Tuesday, June 26th at Cornell University for our All Member Meeting. This event will take place in Stocking Hall  and will bring together our member companies from throughout the Food System. We are planning an exciting agenda with time for networking with CIFS-IPP member companies and opportunities to connect with faculty.


 
More information and the agenda will follow closer to the meeting date. We understand that this conflicts with the American Dairy Science Association Annual Meeting. We'd like to have five attendees from each of our member companies to fill the Conference Center!

Please note this is transferable to colleagues throughout your organization and we encourage you to pass this to others who may want to learn more about the Industry Partnership Program.

For more information,  email Holly Houston.

Beet Juice as a natural food Colorant

Lindsay France/University Photography
Beet juice and natural ingredients used to make stable red colorants for food in a Stocking Hall laboratory.

A team of Cornell food scientists has discovered a way to process natural beet juice so that it maintains its bright red color and will allow food manufacturers to use it in place of synthetic dyes in a much greater variety of foods.


Co-authored by Department Chair Olga Padilla-Zakour and Youngkeun Joh Assistant Professor of Food Chemistry and Ingredient Technology Alireza Abbaspourrad, a provisional patent for the new processing technique has been filed through the Center for Technology Licensing at Cornell. 

Read more here.
Two CIFS-IPP members receive awards at the upcoming ProFood Live conference


Wesley Clark will accept the Manufacturing Innovation Award on behalf of the  Dairy Farmers of America's Garden City plant. Clark will also present the keynote address to the crowd gathered at the ProFood Live conference taking place in Chicago, IL June 20-21.


Jeff Gaines will accept the 6th annual Sustailability Excellence in Manufacturing Award on behalf of Land O'Lakes.  Award-winning food and beverage companies will present case studies on source reduction, utility usage, pollution prevention, enhanced environmental programs and other green topics.


Learn more here.

Thank you to our members for your continued support.