Food Processing and PackagingCornell Course

Dr. Olga Padilla-Zakour is a professor in the Food Science Department at Cornell University, Director of the Cornell Food Venture Center, and Managing Director of the Institute for Food Safety at Cornell University. She devotes her time to mentoring students and colleagues, supporting the food industry with direct assistance and educational programs, and conducting applied research to enhance the safety and quality of plant-based food products. Dr. Padilla-Zakour’s academic foundation and industrial experience have been fully integrated into her professional work, which has positively impacted 3,000 processors and entrepreneurs for the commercialization of more than 12,000 food products. In 2017, Dr. Padilla-Zakour received the CALS Alumni Association Outstanding Faculty Award. She was awarded the Food Science Advisory Council Teaching Excellence Award by Cornell University Food Science Advisory Council in 2016 and was elected an Institute of Food Technologists (IFT) Fellow in 2014. In 2013, Dr. Padilla-Zakour received the Elizabeth Fleming Stier Award from the IFT and the William V. Hickey Memorial Award from the New York State Association for Food Protection.

Dr. Padilla-Zakour earned her undergraduate degree in Food Technology from the University of Costa Rica and her M.S. (1988) and Ph.D. (1991) in Food Science and Technology from Cornell University.

Bruno Xavier is a food engineer with a Ph.D. in Microbiology (Cornell University, 2008). He previously worked as a postdoctoral associate at the Milk Quality Improvement Program (Cornell University, 2008-2009) and as a university professor (UFSJ, 2009-2016), where he taught courses related to biotechnology and industrial microbiology. Dr. Xavier currently works as a Senior Extension Associate and Process Authority at the Cornell Food Venture Center, which provides training in food processing and safety to food manufacturers and regulators as well as product development and safety validation services to food companies in New York state and beyond, helping to bring more than 2,000 products to market yearly.

Cynthia James received her B.A. in Design of the Environment from the University of Pennsylvania and her M.S. in Sustainable Food Systems from Green Mountain College. Originally from Reading, Pennsylvania, Ms. James has been working in the field of sustainable food systems for over 20 years. Her work has included growing organic food for direct-to-consumer markets in both urban and rural settings, as well as developing and conducting education programs for new farmers, urban gardeners, college students, and youth. Before relocating to New York with her family in 2017, Ms. James spent six years at the Rodale Institute in Kutztown, PA, where she designed and ran a community-supported agriculture (CSA) model that focused on bringing affordable fresh food to underserved urban communities and doubled as a training program where new farmers gained skills in diversified organic growing practices as well as business planning. When Ms. James joined Cornell’s Food Venture Center team in 2018, she expanded her knowledge base from raw agricultural products to value-added products by working with the Process Authority in helping to validate food products for safety and stability. She currently manages the development of the program’s online certificate training program.