Important Message Regarding COVID-19
Cornell University has closely monitored the ongoing coronavirus (COVID-19) outbreak and has decided to take a series of proactive measures to prevent the spread of COVID-19. The health, safety and well-being of our community is our top priority, and we are working closely with local and state public health officials. All employees will move to remote work effective Wednesday, March 18, 2020 until further notice.
We plan to continue offering our Online GMPs Part 117 Course, but our in-person workshops are postponed until further notice. Assistance or questions for the Online GMPs Part 117 Course can be directed to email@example.com. All other inquiries should be directed to firstname.lastname@example.org.
In addition, we recognize the challenges facing the food industry in the coming days, weeks and months. Information and resources will be provided on our website.
Please stay safe, and we will continue to support you to the best of our ability.
The Institute for Food Safety at Cornell University (IFS@CU) takes a comprehensive approach to providing training and conducting applied research to support the food industry in reducing foodborne illness risks from farm to fork. The IFS@CU harnesses Cornell’s existing strengths across food production systems in fruits, vegetables, dairy foods, and entrepreneurial support to help growers and processors comply with the demands of the U.S. Food and Drug Administration’s (FDA's) Food Safety Modernization Act (FSMA). By helping the food industry meet federal regulatory requirements and produce safe products, the IFS@CU will support economic growth across all food sectors in NY including produce, juice, and dairy, allowing for increased production and novel food product development.
The 2018 Annual Report for Cornell Food Science Extension Programs is now available! Learn more about how Cornell Food Science Extension Programs provide farmers, business owners, and industry partners with support and knowledge essential for growth and success in food production from farm to fork. View the full report here.