Cornell University will be home to a comprehensive center combining food safety research and training for New York growers and producers, offering a farm-to-fork bulwark against foodborne illness in compliance with new, stricter federal regulations.
The Institute for Food Safety at Cornell, announced Dec. 15 with a $2 million state grant, establishes a center unique in its comprehensive approach connecting training and applied research to check the rise of foodborne illness. The institute will harness Cornell’s existing strengths across food production systems in fruits, vegetables and dairy foods to help growers and processors comply with the demands of the U.S. Food and Drug Administration’s Food Safety Modernization Act.
Located at the New York State Agricultural Experiment Station (NYSAES) in Geneva, New York, the institute will bring together Cornell scientists and extension experts to address outbreaks and proactively attend to a variety of food safety related issues through applied research, outreach and training, according to Kathryn J. Boor, the Ronald P. Lynch Dean of the College of Agriculture and Life Sciences.
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