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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, from farm to fork, in reducing foodborne illness risks. 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 Food Safety Modernization Act. 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.

Located at the New York State Agricultural Experiment Station (NYSAES) in Geneva, New York, the IFS@CU is supported by scientists and extension experts from across the fields of food science, horticulture, plant pathology, and entomology to address outbreaks and proactively attend to a variety of food safety related issues through applied research, outreach and training. The IFS@CU provides a great opportunity to focus on Cornell’s strengths to better serve New Yorkers and other national food producers who need food safety training and expertise to support their farms and processing businesses.