Cornell University
Ithaca, New York
Cornell University, Ithaca, New York 14853
©Copyright 2002 by David K. Bandler & Robert F. Holland
All rights reserved. No part of this book may be reproduced or utilized
in any form without specific permission in writing from the authors.
Production Coordinator: Chad E. O’Shea
Indexer: Min Creasy
Front Cover: Stocking Hall, Spring 2002
Photographed by Robert W. Bandler
Back Cover: Food Processing and Development Laboratory
Photographed by David K. Bandler
To B. L. Herrington, a visionary who lived to see his dream come true,
The Formation of a Food Science Department At Cornell
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Food Science at Cornell University
…A Century of Excellence
ii
Contents
Contents
Dedication ............................................................................................... i
Preface ................................................................................................... v
Achnowledgements ................................................................................ ix
The Early Years ............................................................................................1
The People, the Facilities and the Progress .............................................19
New Appointments of the 20’s and 30’s ...................................................23
1940’s ..........................................................................................................27
1950’s ..........................................................................................................31
1960’s ..........................................................................................................35
1970’s ..........................................................................................................47
1980’s ..........................................................................................................55
1990’s ..........................................................................................................63
2000’s ..........................................................................................................71
Part II
Formation of Food Science .......................................................................73
Personal Perspectives.................................................................................81
Emeritus Professors ....................................................................................87
Retirements Taken Lightly .........................................................................91
Former Emeritus Professors .......................................................................97
Past Faculty & Staff ....................................................................................99
The Renovations of Stocking Hall ........................................................... 105
The Business Operations of the Department ......................................... 113
The Department Today ............................................................................ 117
Epilogue.................................................................................................... 131
Appendix:
Department Heads and Chairs ..........................................................137
Graduates/Alumni ..............................................................................139
Index of Personnel ............................................................................. 185
Index of Subject Matter ...................................................................... 189
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Food Science at Cornell University
…A Century of Excellence
iv
Preface
Preface
T
he Department has had several different names over the years, and
its main areas of interest have changed with the times, but food
science, in a historical sense, has been at Cornell University since
the very beginning in 1869. Originally a part of agricultural science and
dealing primarily with dairy foods, it was first housed in a building where
Bailey Hall now stands. In 1893, the dairy program moved to a new building
that eventually became the north wing of Goldwin Smith Hall. Crossed
milk pipettes carved into the stonework next to a now unused north entrance
are the only evidence of these early occupants.
In 1902, the Department of Dairy Industry emerged when the work in
animal industry was divided into animal husbandry, poultry husbandry,
and dairy. Professor R. A. Pearson was its first head.
From 1906 to 1923 the department was housed in East Roberts Hall,
one of the first units constructed with state funds on the College of
Agriculture campus. In 1923 the Department of Dairy Industry moved to its
present location in the newly completed Dairy Building (this building was
known simply by that name until 1947.) Then it was officially named
Stocking Hall, in honor of Professor W. A. Stocking, who had succeeded
Professor Pearson and was Head during the time the building was planned
and constructed. Research in dairy chemistry, bacteriology, and
manufactured products was intensified in that period. Upon completion of
the new building, leadership of the department was vested in Professor J.
M. Sherman, an eminent microbiologist, who was instrumental in expanding
the department’s role in all aspects of general microbiology, not just dairy.
An administrative decision in 1943 terminated the dairy research program
at the Geneva Experiment Station and consolidated it with the dairy activities
on the Ithaca campus. With this move the Department of Dairy Industry
gained the chief of research of the Geneva program, A. C. Dahlberg. His
established reputation and expertise in dairy products research added to
the department’s contributions in that area. The joint role of the department
(dairy foods industry and microbiology) continued until 1964, when the
work in bacteriology and the faculty involved with it were split off to form
the Section of Microbiology in the Division of Biological Sciences. During
the time of these changes Professor R. F. Holland headed the department.
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Food Science at Cornell University
…A Century of Excellence
Along with the strong program in dairy science, there gradually emerged
on the part of the faculty, students, and industry in the state an interest and
need for work in the broader area of all foods. Food Chemistry, as a
course, was first offered in the early 1950s. A formal program in food
science was made available to students in 1956, largely through the efforts
of Professor B. L. Herrington. Reflecting this broadened emphasis, the
name of the department was changed in 1960 to the Department of Dairy
and Food Science. In 1966 the word “Dairy” was dropped from the title to
give the name as it is today, Department of Food Science. The strong
program in dairy science continued throughout these various changes.
Basic microbiology was again assigned to Food Science starting in 1973,
when the Section of Microbiology was disbanded, until a separate
Department of Microbiology was formed in 1978. Work in food microbiology,
however, remained in the Department of Food Science.
The evolution into a department dealing with all foods brought a need
for additional specialists that was met by faculty appointments in food
chemistry, food microbiology, food engineering, and food packaging and
by a number of joint appointees from other departments. In its current
role, the Department of Food Science has become actively involved in
seafood research, an area that first began to receive attention from the
faculty in the late 1960s.
The college policy of appointing department chairmen for five-year
terms came into play for Food Science upon the retirement of R. F. Holland
in 1972. Professor R. A. Ledford served until 1977, followed by Professor J.
E. Kinsella, whose term was renewed until 1985, when he assumed the
General Foods Distinguished Chair. R. A. Ledford was again appointed as
chairman and served until 1996, a total of 17 years. Professor Dennis D.
Miller became chairperson in 1996 for two three-year terms, returning to
full time teaching and research in 2002. Professor Joseph Hotchkiss was
appointed chairman in July 2002 for a five-year term.
The Department in Ithaca is supported by the Institute of Food Science,
which was organized in 1970. Its primary functions are to coordinate research
and teaching activities between the Department of Food Science at Ithaca
and a separate Department of Food Science and Technology at Geneva, to
assist the food industry and regulatory agencies, and to keep the public
informed on critical food issues. The chairs of the two departments alternate
as Director and Associate Directors of the Institute.
This 100-year history of the Department of Food Science is co-authored.
Professor Robert F. Holland chronicled the events up to 1973. His words
are very much as he wrote them with minor editing, mostly to bring the
information up-to-date. The “junior” author (David K. Bandler) was his
student, colleague and friend and was associated with the Department
since 1951 (over 50 of the 100-year history.)
vi
Preface
The sources of information for the second half came from faculty minutes,
personal letters, official newsletters and recollections of faculty, staff and
friends of the department. As in the case of every attempt to report the
events of the past, there is never enough room to remember all who
contributed to the foundation of Food Science at Cornell. We hope that
more careful records will be kept making the next 100 years easier to
report.
D. K. Bandler
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Food Science at Cornell University
…A Century of Excellence
viii
The authors extend their sincere thanks to all those who assisted
in the assembly of this document. It was truly a Department effort
and your contributions are very much appreciated.
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Food Science at Cornell University
…A Century of Excellence
x
The Early Years
The Department of Food Science–
History and Evolution
The Early Years
Phase I
The original dairy
building, located
near the present
site of Bailey Hall.
U
nlike most of the Departments of the New York State College of
Agriculture at Cornell, the Department of Food Science was a part
of the University from its very beginning. This statement will appear
strange to those who are aware that the Science of Food is relatively new
and to understand it, one must be aware of the evolutionary circumstances
connected with most modern food science departments. At Cornell this
evolved, over a period of a century and a third, the transition from a
segment of Agricultural Science in 1869, to the Department of Dairy Industry
in 1902, to Dairy and Food Science in 1960, to Food Science in 1966, to
today’s programs which include biotechnology and applied genomics.
As New York State’s Land Grant College, Cornell was required to offer
instruction in “Agriculture and the Mechanic Arts”. Considering the
importance of the dairy industry to the Agriculture of the State down through
1
Food Science at Cornell University
…A Century of Excellence
the years, it is not strange that courses in the handling and processing of
milk should have been included in the early agricultural curriculum. In
part, this instruction grew from the keen interest in Agriculture shown by
Ezra Cornell.
Cornell’s first President, Andrew D. White, found it extremely difficult
to attract capable teachers of Agriculture. He was fortunate to obtain George
C. Caldwell from the State College of Pennsylvania as Professor of
Agricultural Chemistry. At about the same time he further strengthened the
faculty when he brought James Law of the British Royal Veterinary College
to Cornell. Caldwell then secured Albert N. Prentiss as Professor of Botany.
These three men formed the nucleus of Cornell’s Agricultural and Veterinary
Sciences and were instrumental in their early development.
During the next few years several outstanding staff members-were
attracted to Cornell. Among them were David Starr Jordan (1869), John
Henry Comstock, noted entomologist (1875), and William R. Lazenby, future
horticulturist (1874). Most noteworthy, however, was the appointment of
Isaac P. Roberts of Iowa State College as head of Agriculture. Although
disappointed with progress during his first year at Cornell, Roberts stayed
on and his appointment as assistant professor marked the turning point in
Agricultural training at the new University. He was later made Dean of
Agriculture and served in this position until 1893.
The records show that the handling of milk, and the production of
butter and cheese were part of the course in Applied Agriculture taught by
Reported to be the
separation room in the
first dairy building at
Cornell, located on the
present site of Bailey
Hall. (1880–1893)
2
The Early Years
Roberts in 1880. Henry Hiram Wing joined the staff in 1884 and was
appointed Deputy Director of the Experiment Station in 1888. At this time
regular and separate courses in dairy farming and dairy processing were
established. The “dairy building” at that time was an old house that stood
on the area now occupied by Bailey Hall. It was in use from 1880-1893.
In a letter to R.F.Holland dated May 22, 1960, Professor Emeritus Hugh
C. Troy writes as follows:
“My dear Holland,
I deeply appreciate being remembered for my birthday
(his 92nd) by so many of my friends in the Dairy
Department. Things come up every day that recall the
happy years I spent at Cornell, especially with my
associates in the Dairy Dept.
The first dairy building was a converted house located
where Bailey Hall now stands. A pen sketch of it is on
the front page of the first bulletin published by Professor
Wing when he was head of the Animal Husbandry
Department of which the Dairy Department was then a
division. I took my first laboratory practice in making
butter and cheese in that little house. Many incidents of
interest are recalled of the changes of the Dairy Department
to its splendid present level.”
The original dairy building, located near the present site of Bailey Hall.
Note laboratory at left, steam engine at right.
3
Food Science at Cornell University
…A Century of Excellence
Phase II
The “State Dairy
Building”, the second
dairy building, now
the north end of
Goldwin Smith Hall.
(1893–1906)
Decorated for the
Spring Day Celebration
1902.
T
Crossed milk pipettes
carved in stonework is
the only evidence of the
former occupants of
Goldwin Smith Hall
The interior of the
second dairy building.
Constructed with an
appropriation in 1893,
it is now the north wing
of Goldwin Smith Hall.
4
he second building to house dairy instruction on the campus was
completed in 1893. It was built with State funds and is now the north
wing of Goldwin Smith Hall (the main section of Goldwin Smith
Hall was built at a later date). It accommodated about fifty students and
was a vast improvement over the previous facility. A Babcock milk test
pipette and bottle were carved in the stone at the north entrance to the
building and may be seen there today.
The period of the occupancy of the “State Dairy Building” was one of
considerable growth in the animal sciences and dairy manufacturing.
The Early Years
1895 photo of cheese
laboratory in the
north wing of
Goldwin Smith Hall.
The work expanded to the point where it seemed advisable to separate
them and this was done in 1902. Professor Wing chose to teach Animal
Husbandry, Professor James E. Rice was named Head of Poultry Husbandry
and Raymond Allen Pearson, Assistant Chief of the Dairy Division of the
USDA, was brought in as the first Head of the Department of Dairy Industry.
He arrived at the College in the late fall of 1903 and took over the dairy
industry course from Professor Wing.
The State Building soon became too small for the dairy industry
requirements. Only laboratories for the manufacture of butter and cheese
were provided. There was no bacteriological laboratory. A small room on
the second floor was made available for the use of a microscope but it
would hold only a few students. The need for a new building was very
apparent, and Wing and Pearson worked actively to obtain one.
Dean Roberts of the Cornell College of Agriculture retired in 1903 and
was succeeded by Liberty Hyde Bailey. In 1904, the New York State
Legislature established the New York State College of Agriculture at Cornell
University and Bailey became its first Dean.
Although instruction of students was the prime purpose of the University,
research and subsequently extension activities to carry research results to
farmers and processors were established early in its history. Both Roberts
and Bailey encouraged experimentation and the dissemination of the results.
The first Farmer’s Institute, the forerunner of the Farm and Home Week
was held in 1886. In one form or another these have been continued to the
present time.
5
Food Science at Cornell University
…A Century of Excellence
A number of bulletins dealing with milk handling and milk products
manufacture had been published prior to 1900. Among these were: Gravity
and Dilution Separators No. 151; Studies in Milk Secretion No. 152; Source
of Gas and Taint Producing Bacteria in Cheese Curd No. 158; Ropiness in
Milk and Cream No. 165; The Relation of Food to Milk-Fat No. 173. A
listing of the Station and University Extension Staff in 1899 includes I. P.
Roberts, Agriculture; G. C. Caldwell, Chemistry; H. H. Wing, Dairy
Husbandry; A. R. Ward, Dairy Bacteriology; and L. Anderson, Dairy
Husbandry.
With the establishment of the New York State College of Agriculture in
1904, funds were made available for the beginning of the Agriculture
Campus. The first buildings to be constructed were the “Roberts Halls” and
the Dairy Department occupied what was known as “East Roberts,” plus a
wing that was removed in 1929.
East Roberts Hall and
Annex (demolished
prior to the construction
of the Plant Science
Building), the third home
of the Department of
Dairy Industry
(1906–1923).
The Ithaca newspaper of May 12, 1906 had the following note: “The
new dairy building in the agricultural group will be the only sanitary building
in Tompkins County. It is likely that it will be the only completely sanitary
building in the world. The three features that insure absolute sanitation are
ventilation, proper sewage disposal and the elimination of dust. The first
two are comparatively simple to attain, but the last has never been obtained.
To secure it great trouble has been incurred. There will not be a crack or
an angle in the building. Even the joints of the staircases will have curves.
The place can be made entirely clean with a hose.”
The Cornell Alumni News of February 13, 1907 ran an article entitled
The New Dairy Building: Modern Equipment for Instruction in an Important
Industry. Because so little is known about this phase of the Department,
some of the material is worth quoting. It states, “New York State leads all
others in the value of its dairy products, its annual production amounting
to $55,000,000. This is about twice as much as the record of some Western
6
The Early Years
Butter Laboratory,
third dairy building
once part of East
Roberts (1906–1923.
States which are commonly looked on as leaders in the dairy industry.
It is fitting, therefore, that the New York State College of Agriculture at
Cornell University should have the most modern and best-equipped dairy
laboratory. This department occupies the east wing of the new $250,000
agricultural college building now in process of construction at the summit
of the campus, facing the new athletic field. The dairy wing has been
completed and in use by the department for several weeks. It consists of a
two-story-and-basement structure measuring 101x51 feet, together with a
one-story and basement wing 163x60 feet. (Apparently this wing did not
live up to the sanitary qualities reported in the Ithaca paper. Some years
later Professor H. E. Ross stated concerning it, ‘It was very cheap construction
and the walls got very flimsy.’) It contains about fifty rooms, not counting
an unexcavated portion of the basement and a large attic.
‘The building is admirably designed for instruction in the three general
divisions of the department - the preparation of milk for the market and
the manufacture of butter and cheese. In its design and construction,
sanitation was always kept in view. In all rooms where dairy products are
actually handled, the floors and walls are of concrete or tile and the corners
are rounded. Doors and windows are made flush with the walls so as to
provide no lodgment for dust. Where stairs are necessary, they are made
of solid concrete. All fixtures, such as seats and plumbing, are suspended
from the wall. Each of these rooms has a large plate glass window facing
the corridor, so that visitors may see the operations without entering the
room.
‘The first floor of the large wing extending east and west is devoted
to manufacture. At its west end is the market milk-bottling department,
which handles all the milk from the University farm. Students are here
instructed in the sanitary handling and sterilization of apparatus used in
7
Food Science at Cornell University
…A Century of Excellence
Cheese Laboratory,
East Roberts Hall
(1906–1923)
the shipment of milk. At the eastern end of the wing is received the raw
material for the manufacture of dairy products. From here it is diverted to
the butter department on the right or to the cheese department on the left.
In the butter department, the milk goes first to the separator room, where
the cream is extracted. The cream is not put away in pans to “sour,” after
the custom of the old-fashioned housewife. The modern dairy has a more
expeditious and certain method than that. The so-called souring of the
cream is due to the growth in it of certain bacteria. A “culture” of these
bacteria is made and the cream is inoculated. In a short time it is ready for
the churn, and it has not been exposed to the wrong kind of bacteria. In
both the separator room and the churning room there are various types of
apparatus, the purpose being to familiarize the student with any process
which he is likely to find in a creamery.
‘An interesting feature of the cheese department is the provision made
for the production of various “fancy” cheeses, such as Roquefort, Camembert
and Swiss. These processes call for the use of certain bacteria and for
curing rooms where conditions of moisture and temperature may be exactly
regulated.’
The first floor of the main wing contains a reading room, museum,
offices and laboratories, including a large bacteriological laboratory. On
the second floor is the testing laboratory, where students are instructed in
the use of the Babcock milk tester, and a large lecture room and classroom.
The building contains a “farm dairy” which has only such apparatus as
might be used in any farmhouse. In the basement there is a room devoted
to dairy mechanics, where students are taught to take down, repair, and
set up machines.
8
The Early Years
‘The department of dairy industry is one of several which have been
enlarged and improved since Professor Liberty Hyde Bailey took charge of
the College of Agriculture. It was the first of these departments to occupy
quarters in the new building and thus to realize the broad plans which
Professor Bailey had been forming. The department is in the charge of
Professor Raymond A. Pearson, ’94. William A. Stocking, ’98, is assistant
professor, his province being dairy bacteriology. The staff of instruction
includes five assistants.”
Although the new home of the Department was an improvement over
the “State Dairy Building” it still left much to be desired. Professor Ross
notes “Those rooms were very inadequate. They had one trouble—when
there was much water around, the floors were flooded-sometimes to a
depth of several inches.” (By the time Stocking Hall was built, the State
architects and engineers had become more expert in the installation of bad
drains and to this day the floors flood to a much greater depth than Ross
notes.)
The period 1906-1923 during which the Department was housed in
East Roberts Hall was one of considerable expansion in both student body
and faculty.
Harold E. Ross was first employed in 1906 and was appointed to the
faculty in 1907. He taught the first course in market milk processing to be
given in the United States.
W.A. Stocking joined the staff in 1906. He was made department head
in 1908 when Professor Pearson resigned to become Commissioner of
Agriculture and Markets. Stocking was a bacteriologist and taught this
discipline for the entire University.
E.S. Guthrie was brought to Cornell in 1908 from Iowa State University
to teach the course in butter making. In 1923, he developed the course in
the judging of dairy products and continued it until his retirement in 1948.
He produced many successful judging teams.
The first class in the
new dairy building,
New York State College
of Agriculture at
Cornell University,
October 10, 1906.
9
Food Science at Cornell University
…A Century of Excellence
Thomas J. McInerney was appointed assistant professor in 1912 and
remained on the staff until retirement in 1925.
Walter W. Fisk taught the course in cheese manufacture from 1911 to
1926. He resigned to take up the teaching of Agriculture and the raising of
beef cattle at Wolcott, N. Y. He also taught the first course in ice cream
manufacture.
Hugh C. Troy was brought into the faculty in 1912. He had previously
been a state chemist and carried out chemical investigations assigned him
from Albany. His work was largely connected with the dairy industry
although it was not limited to this area. Prior to his appointment to the
staff, an arrangement had been made with the State Department of
Agriculture whereby he could teach dairy chemistry to the dairy winter
course students. This was begun about 1897. Professor Troy continued his
teaching and research in the Department until his retirement in 1936. As an
interesting sidelight, his son, also named Hugh, was the noted artist and
practical joker about whose jokes much has been written. He painted the
murals in the lobby of Willard Straight Hall.
Walter V. Price was appointed assistant professor in 1921. He assisted
in the course in cheese making until 1927 and then took full charge until
February 10, 1929. He left the College to become Professor of Dairy Science
at the University of Wisconsin.
W. E. Ayres was employed by the College in 1916 and worked extensively
with the winter course and the course in cheese making. Much of his time
in the early years was spent in extension work. He later had full charge of
the courses dealing with cheese, ice cream, condensed, evaporated and
powdered milk manufacture. He retired in 1949.
A number of other individuals, some of who became well known in
the dairy industry in subsequent years were associated with the department
in teaching, research or extension during this period. Among them were
James D. Brew (1919-1930); Walter W. Hall (1897-1902); Jared Van Wagenen
(1896-1900); Webster E. Griffith (1898-1902); Charles A. Publow (19081910); H. C. Jackson (1917-1925, (later head of Dairy Science at the University
of Wisconsin); and Harvey L. Ayers (1906-1915). Otto F. Hunziker, (Cornell
1900) was Experiment Station Bacteriologist for about two years after his
graduation. During that time he assisted in the teaching of dairy bacteriology
and published Bulletin 203, The Care and Handling of Milk. Hunziker later
joined the staff of Purdue University, and became well known through his
books on the manufacture of dairy products.
The winter dairy course of twelve weeks duration was designed to give
practical training in dairy processing and mechanics for young people who
wished to work in dairy plants. Instituted during the period that the
department was housed in the old “State Dairy Building,” it grew steadily
in popularity and was well attended until World War II when it was
discontinued. Professors Pearson, Troy, Ross, Guthrie, Ayers and others
were deeply involved in its teaching. That it was taken very seriously is
10
The Early Years
Professor Raymond
Pearson, the first head
of the Dairy Industry
Department at Cornell,
lecturing to winter
course class in 1906.
evident in a note from Professor Ross. “I was married Christmas day 1907.
My intended wife and I had planned to get married as soon as we thought
we had finances enough, perhaps in the spring, but Christmas day was
the only day which we could find when Professor Pearson thought he
could spare me from teaching the winter course. I was to have three,
four, or five days off, but unfortunately Professor Troy’s father died and I
had to cut my honeymoon right short.”
The regular four-year course in Dairy Industry was popular with the
students in Agriculture. The number of courses was expanded as the
needs of the industry grew. Professor Ross frequently had over 100 in his
market milk course. Bacteriology also grew in importance during this
period. Professor Stocking devoted all his teaching time to it and several
other staff members assisted including Brew, Publow, Hunziker and others.
Extension and research activities expanded similarity.
In addition to the above functions, the Department had developed a
very considerable milk processing and dairy products manufacturing
business to provide practical experience for students. When questioned
about departmental milk purchases from farmers, Professor Ross had the
following to say, “Yes, we used to buy lots of milk. We had several outlying
creameries. One of our largest was located at North Lansing and we took
on others in order to have a big milk supply for our winter dairy course.
In those days we taught so much butter and cheese manufacture that we
had to have a large milk supply.
11
Food Science at Cornell University
…A Century of Excellence
“We had another station at South Lansing, on what is now part of the
Kingdom Farms. Then we had one to the east, which was called “Howlands.”
The Howlands were a prominent family who had started a cheese factory.
We took it over together with another at West Groton. Another plant of
ours was located just north of the Village of Lansingville.”
He goes on to describe the situation at that time. “Now that may seem
like taking on quite a lot of work. It was a lot of work, no question about
that; but we required a large number of producers because our greatest
need for milk was in the wintertime. In those days in the winter most
farmers would rather kick their feet under the kitchen table than under a
cow. Producing winter milk was a new idea to them and we had to work
hard to get them to change over and produce milk the year around. We
finally got things arranged so that we obtained an adequate milk supply”.
“At North Lansing we got up to 12,000 lbs. per day. The creameries at
West Groton, Howlands and Lansingville never produced much, perhaps
2,000 to 3,000 lbs. per day each. A great deal of work had to be done to get
the farmers to produce milk in a sanitary manner. Milk from these dairies
was not used for the fluid supply that we peddled around the University.”
The American Agriculturist of December 27, 1913 had the following
statement regarding departmental operations:
Milk Business of Farm College
“The college creamery receives 13,000 pounds of milk
daily from 325 farmers in Tompkins County. It has 5
skimming stations north of Ithaca taking milk from farms
between Cayuga Lake and the East Branch of Lehigh Valley
Railroad.
At the dairy, the milk is converted into butter and cheese.
Milk that was retailed was supplied by the University herd
from t.b. tested cows, but only amounted to about 500 lbs.
a day.
Average daily output of the factory is about 1000 lbs. of
butter, 400 lbs. of cheese and 30 gallons of ice cream (one
day last summer 3770 lbs. of butter were made).
The income of the plant less expense is divided among
the farmers.”
12
The Early Years
In answer to the question “When did the Department begin to pasteurize
the fluid Supply?” Ross stated: “About 1911 or 1912; there was great
antagonism towards pasteurization. Of course, the idea was to produce
milk so clean that it wouldn’t need pasteurizing. And the certified milk
people preached this because their sales depended on it and they were
perfectly sincere. It took a lot of teaching to put over the idea that no milk
was really safe, free from infection through the cow, except if it was
pasteurized and the certified milk people needed a lot of convincing before
they would permit pasteurization. I believe in later years all, or practically
all, of their milk was pasteurized but if a physician wanted it he could get
raw milk.
‘We worked hard with farmers and got a good supply of milk of good
sanitary quality. Also we started some cow testing associations in the area.
Strangely enough these were started by the Dairy Industry Department
instead of the Animal Husbandry Department. We started it as a matter of
protection and did a lot of good work there. Many farmers got rid of their
scrub cows and brought in better ones. Finally, Professor Wing, who was
used to the 30-day testing of cows, thought the work had a great future
and Professor Stocking gladly turned it over to him.
‘During World War I, most of our milk supply was taken over by the
Borden Company. They were operating on a ‘cost plus’ government contract
and it was impossible for us to meet their prices to farmers. Following the
war we arranged to purchase our supply from Borden’s and all of our
receiving stations were closed out.”
In the summer when no milk was needed for student teaching, the
supply was converted into cheese and butter. Much of it was sold locally
and the excess was shipped to New York. Some skim milk cheese was
made and also shipped to New York. Ross notes that this was not a good
experience. Skim milk cheese is a pretty poor product. Often it could not
be sold for food and they finally got rid of them by selling them to fishermen
for bait.
During the period that the Department was housed in East Roberts
Hall, milk was supplied to University dining facilities in bulk, and bottled
milk was distributed in the city, first by horse drawn vehicles and later by
motor truck.
The growth of the Department in all its phases in the early 1900’s,
together with the expansion of the dairy industry within the state, as well
as the space requirements of the College, soon indicated the need for a
new dairy building. Dean Bailey and Department Head Stocking, in
conjunction with some of the state dairy leaders, drew up plans for a new
facility and took them to the legislature. After a number of plan modifications,
the project was approved. The construction of a new dairy building was
authorized in 1920 and the work completed in 1923. In that same year,
Professor Stocking resigned as Department Head due to failing health. He
continued his work in the department until his death in 1926.
13
Food Science at Cornell University
…A Century of Excellence
Nineteen twenty-three marked the end of the second phase in the
development of the Department of Dairy Industry and the beginning of the
third. The seventeen-year period had been one of significant growth in all
areas of departmental activity. The graduate program in both dairy industry
and bacteriology was expanding and the staff had written many bulletins
and books. Among the later were:
Milk and Its Products
H. H. Wing
Manual of Milk Products
W. A. Stocking
The Care and Handling of Milk
H. E. Ross
The Book of Cheese
Chas. Tom and W. W. Fisk
The Book of Ice Cream
W. W. Fisk
The Book of Butter
E. S. Guthrie
Although these books seem elementary in the light of present day
knowledge of dairy chemistry and bacteriology, they embodied the great
advances of those times, were widely used and were the stepping stones
to modern dairy technology.
The last winter course
class in Dairy Industry to
be held in East Roberts
Hall, (1923).
14
The Early Years
The Third
Phase –
Stocking Hall
Stocking Hall, the
fourth home of the
Department of Dairy
Industry(1923–1960).
S
tages or phases in the development of corporations, religious bodies,
educational institutions, countries, etc. are often determined by the
men involved, the space occupied, economic conditions and other
factors.
Among these other factors at Cornell were the changes that had taken
place in the Deanship. Dean Bailey retired in 1913 and was succeeded by
Beverly T. Galloway. This was a poor choice. In an article on the Deans of
Agriculture, the April 1966 issue of Cornell Countryman had the following
note, “Following Bailey’s retirement in 1913, the College was confronted
by conflicting pressures in its choice of a director. Bailey had maintained a
policy of keeping the college as independent as possible from University
authority. The president, however, felt that the college should be more
closely aligned with the University. The outcome found Beverly T. Galloway,
the president’s favorite, filling the dean’s position. The fourth dean’s views
of the institution’s relation to the farmer and the University resembled
those of Bailey, as did his work in expanding the curriculum. But Galloway
made the mistake of applying administrative techniques, as he had known
them in the Bureau of Plant Industry U.S.D.A., rather than in accordance
with the type of institution he was administering. His establishment of
clerks as “stepping stones” between the faculty and the Dean created
resentment and friction. An attempt to reorganize the college in terms of
service units, eliminating administrative departments brought a wave of
dismay and a faculty demand for Galloway’s resignation. For the “best
interest of all concerned” Galloway resigned his office after two years.
Galloway’s successor was Albert Russell Mann. It was expected that
Mann would direct college operations in such a way as to render agricultural
education as a part, and only a part, of the total field of education of the
15
Food Science at Cornell University
…A Century of Excellence
Dr. E. S. Guthrie’s butter
laboratory in Stocking
Hall (1923–1949). In
1950 it was converted to
the Dairy Bar Dining
Room.
University. Mann administered the institution with close alignment to the
interests of the farm people and the State. He served as acting dean for one
year and as dean for fourteen years. He resigned in 1931 to become provost
of the University.
In the case of the Department of Dairy Industry all of these changes
had an effect. In 1923 Stocking Hall was completed, at least enough so that
it could be occupied. (The fourth floor was one large open space and
many other areas were unfinished and remained so for many years) A new
Department Head had been employed; several older staff members were
about to retire and the stage was set for the changes and growth of the
next fifty years.
Another event of 1923 that has had far reaching effects on the Department
over the years was the transfer of the administration of the New York State
Agricultural Experiment Station at Geneva from the State to the College of
Agriculture. This station had had a vigorous dairy production and processing
research program in operation for many years. The total effort of the
Department was greatly strengthened by the merger.
Bronze plaque located
near the front door of
Stocking Hall.
16
Stocking Hall was called simply the “Dairy Building” at that time. This
was not changed until 1947 when, through the efforts of Professor E. S.
Guthrie and Jared Van Wagenen (a well known farmer from Cooperstown),
it was named for Professor W. A. Stocking. A large picture of Professor
Stocking was presented to the department at that time. A bronze plaque
bearing the simple inscription Stocking Hall was attached to the stone near
the front door. Stocking Hall, though structurally sound and perhaps
adequate for the activities of 1915, was totally unsuited both in design and
The Early Years
Professor W. A. Stocking
equipment for the advances of the future. As is often the case, particularly
with State University buildings, the designs and layouts of one generation
come into being about the time a new generation takes over, and are
obsolete from the beginning. This was particularly true of Stocking Hall.
There were steel posts and columns in the middle of classrooms, laboratories
and processing rooms, restricting vision and making the placement of
laboratory benches and equipment difficult. Drains were inadequate from
the beginning and flooding of floors to a depth of several inches was
common. Hundreds of feet of unneeded heating pipes were installed (usually
in ceilings where they collected dust) and made sanitary processing and
bacteriological studies difficult.
Lighting was inadequate even for those times and it still exists in some
areas. There was apparently some high administrative resistance to good
lighting in the twenties and thirties. On Dec. 22, 1931, Dr. Cornelius Betten
who acted as a treasury watchdog for Dean Carl E. Ladd sent the following
memo to department heads, “I seem to be having quite an avalanche of
requests for high powered electric light bulbs. This is a matter that seems
to be singularly open to abuse. It is at the same time one on which this
office can hardly reach an adequate judgment. I am, therefore, asking
heads of departments to make these recommendations with full
consideration of the needs. It will be helpful if you will use the space
provided on the orders for indicating whether the requests are for
replacement for experimental, or for general lighting purposes.” The
concerns of deans and department heads were apparently very diverse in
those days and 200-watt bulbs were suspect.
17
Food Science at Cornell University
…A Century of Excellence
18
The People, the Facilities and the Progress
The People, the Facilities
and the Progress
J
ames Morgan Sherman was born on a farm in Virginia on May 6, 1890.
He graduated from North Carolina State University in 1911. He
undertook graduate study at the University of Wisconsin from 1911 to
1914 and was awarded the M. S. degree in Dairy Sciences and the
Ph.D. degree in bacteriology. He was assistant professor of bacteriology at
the Pennsylvania State College from 1914 to 1917, at which time he became
research bacteriologist in the Dairy Division of the U. S. Department of
Agriculture. The Head of the Dairy Division at that time was Lore A. Rogers,
a fine scientist and gentleman, much respected and admired by his associates.
The book, Fundamentals of Dairy Science, the best text on dairy chemistry
and bacteriology of that time and still basically excellent, was written by
the scientists of the Division and dedicated to Dr. Rogers.
19
Food Science at Cornell University
…A Century of Excellence
Dr. Sherman resigned from the Dairy Division in 1923 and was appointed
Professor of Bacteriology and Head of the Department of Dairy Industry in
the New York State College of Agriculture on December 1 of that year. He
was a widower at that time, his first wife having died subsequent to the
birth of their first child, a daughter who was raised by an aunt in Washington,
D. C. It was his practice over the following years to make frequent trips to
Washington to visit the little girl.
Dr. Sherman was a big, fine looking man, friendly and hard working.
He would frequently be in his office at 6:00 am and seldom left before
5:30. He never took a sabbatical leave and could see little reason why
others should. As a result, few did. He was a sympathetic friend of graduate
students, most of whom were very poor in those days, and would help
them to secure support in every way possible.
As is frequently the case when a new administrator takes over, new
policies regarding teaching, research and extension were developed, new
staff was employed and some of the older members retired or resigned
within a few years. Among the latter were Fisk and McInerney. Stocking
died in 1926.
The budget listing for the Department in 1923-24 includes the names of
the following staff members:
Annual Salary
W. A. Stocking, Professor of Dairy Industry
$5,000
H. E. Ross, Professor of Dairy Industry
4,500
H. C. Troy, Professor of Dairy Industry
4,000
E. S. Guthrie, Professor of Dairy Industry
3,750
W. W. Fisk, Professor of Dairy Industry
3,250
H. C. Jackson, Asst. Professor of Dairy Industry
2,750
T. J. McInerney, Asst. Professor of Dairy Industry 2,500
20
W. V. Price, Instructor in Dairy Industry
2,000
R. W. Bell, Instructor in Dairy Industry
1,200
H. R. Curran, Instructor in Dairy Industry
1,200
The People, the Facilities and the Progress
Five years after Dr. Sherman became department head (1929-30), the
listing had changed considerably.
Annual Salary
James M. Sherman, Professor of Dairy Industry
$5,500
H. E. Ross, Professor of Dairy Industry
5,000
Otto Rahn, Professor of Bacteriology
5,000
H. C. Troy, Professor of Dairy Industry
5,000
Paul F. Sharp, Professor of Dairy Chemistry
5,000
W. V. Price, Professor of Dairy Industry
5,000
E. S. Guthrie, Professor of Dairy Industry
3,750
C. N. Stark, Professor of Bacteriology
3,750
T. J. McInerney, Asst. Professor of Dairy Industry 3,250
Georges Knaysi, Asst. Professor of Bacteriology
2,500
Helen U. Wing, Instructor in Dairy Bacteriology
1,800
B. L. Herrington, Instructor in Dairy Chemistry
1,200
Mrs. Pauline W. Stark, Instructor in Bacteriology
1,200
The magnitude of the salaries was undoubtedly in tune with the times.
However, it is interesting to note, that in a period of great expansion and
prosperity, the salary of the department head had been increased by only
$500 in five years and that of Professor Guthrie and several others, not at
all.
The shift in emphasis of the departmental mission from dairy industry
toward bacteriology and dairy chemistry, which continued for the next
two decades, is apparent from the titles in the budget listings. The names
of Stocking, Fisk and Jackson are missing, and McInerney resigned during
the year.
21
Food Science at Cornell University
…A Century of Excellence
22
New Appointments of the 20’s and 30’s
New Appointments of
the 20’s and 30’s
D
r. Rahn was a dairy chemist and bacteriologist in Germany prior to
World War I. While on a visit to the U. S., he married Bell Farrand
and took a position at the University of Michigan. During a visit to
Germany, they were trapped by World War I (Dr. Rahn was still a German
citizen) and he was forced to work for the German government for several
years. The family returned to the U. S., after the war and on January 1,
1927 Dr. Rahn was appointed Professor of Bacteriology. He held this post
until his retirement on July 1, 1949. He died Sept. 26, 1957.
In 1924, Dr. Paul F. Sharp, a cereal chemist from Montana State University,
was brought into the Department as Professor of Dairy Chemistry. He
taught two advanced courses in dairy chemistry and collaborated with Dr.
Rahn in the publication of the book, Physik der Milchwirtschaft.
C. N. Stark took his Ph.D. decree in bacteriology at Cornell, serving as
instructor during that period. He was appointed Asst. Professor in 1928. In
1932 he was promoted to Professor of Bacteriology from which position
he retired in 1951. At that time he accepted a post with Middle Tennessee
State College in Murfreesboro, Tennessee. He was undergraduate faculty
advisor and graduate field representative in bacteriology for many years.
Dr. Stark taught the introductory course in bacteriology and interested
many undergraduates in continuing their studies toward advanced degrees.
Mrs. Stark was also a graduate in bacteriology, served as instructor in
the elementary course, and assisted in research programs.
Herman Jacob Brueckner was a native of Ohio, born on March 20,
1903 in Cincinnati. He was awarded the B. S. degree in 1924 from Ohio
State University and the Ph.D. from Cornell in 1931. At that time he was
appointed Assistant Professor of Dairy Industry Extension. In addition to
his extension duties, he taught an advanced course in market milk and
worked with the winter course program.
Georges Knaysi was Lebanese by birth. He attended the College de la
Sapesse and Universite St. Joseph in Beirut and later the Ecole Duvigneau
de Canneau in Paris. He took his B.S., M.S. and Ph.D. degrees in bacteriology
at Cornell (1929) and was appointed Assistant Professor in 1930. He was
promoted to Associate Professor in 1941 and to Professor in 1942. He
23
Food Science at Cornell University
…A Century of Excellence
taught courses in Dairy Bacteriology and Yeasts and Molds. His research
was largely concerned with the structure of the bacterial cell wall. Dr.
Knaysi retired on July 1, 1966.
B.L. Herrington graduated from Montana State University (1925) with a
B.S. degree in Chemistry. Professor Sharp influenced him to come to Cornell
and take his Ph.D. degree in dairy chemistry. The degree was awarded in
1933 and he was promoted from instructor to assistant professor of dairy
chemistry.
At the end of the spring term of 1935 he resigned from the faculty to
accept a position in research with the Borden Company at their laboratories
in Bainbridge, N. Y. Actually this resignation was part of an arrangement
with the College administration to permit the re-employment of Herrington
in September of 1935 as full professor (promotion effective April 1, 1936)
at a substantial salary increase. This could not have been done at that time
by going through the regular promotional channels.
“B.L.” as he was known, taught the introductory course in dairy science
for many years. He was a great teacher and the course was always filled to
capacity. It was given in both terms and the laboratory could accommodate
108 students per term. It was an excellent example of the fact that students
will flock to a fine teacher even though the course material may not be
directly relevant to their major interests.
Dr. Herrington also taught an advanced analytical course in dairy
chemistry. Again, students from many disciplines came to take it because
of the depth and clarity of his presentations. He was instrumental in the
formation of the Biological Sciences Division of the College and in the
institution of the food science program. These will be discussed later.
Professor Herrington was a tall, thin, angular man who was always in a
hurry. He served the College on many of its committees and, when going
to meetings with him, most of his associates were forced to jog to keep up
with his long strides. Stairs were always taken three steps at a time. He was
a veritable encyclopedia of knowledge and was regularly consulted, not
only by his own students, but also by many others as well. He would
always take time from his busy schedule to assist others with their problems.
His own research projects were carefully planned and executed and were
models for students to follow.
B.L. took a leave of absence from the College July 1, 1964 to assist in
the teaching program at Los Banos in the Philippines. He spent three years
on this assignment. He never returned to Cornell to teach, retiring as
Professor Emeritus in 1968. He was greatly missed by students and staff.
A.H. Rishoi was instructor in the introductory dairy industry course
(Dairy I) for several years and did an excellent teaching job. After completing
his degree, he took a position in research with the Cherry-Burrell Corporation
and was deeply involved in the development of their continuous butter
making process. He retired from that firm in 1961 and died in 1971 in
California.
24
New Appointments of the 20’s and 30’s
R.F. Holland succeeded Rishoi as instructor in Dairy I. He was awarded
the Ph.D. in 1940, having worked under the joint chairmanship of Drs.
Herrington and Dahlberg. He took a position as Director of Research for
Agway in 1941, and in 1945 resigned to become Professor of Dairy Industry
at Cornell. He became the fourth Head of the Department in 1955, upon
the resignation of Dr. Sherman. He held this position for seventeen years,
resigning on August 31, 1972. He retired on September 30, 1973 at the age
of 65. He died on January 16, 2000 at the age of 91.
V.N. Krukovsky completed his Ph.D. degree work in 1939. He was
then appointed Assistant Professor of Dairy Industry and remained with
the Department until his retirement in 1967. He died January 16, 1969.
During the late 1920’s and early 30’s, several employees other than
faculty joined the Department and spent many, if not all, of their working
years with it. Among these was William Manning, who from 1931 until his
retirement in 1950, operated and maintained the refrigeration machinery.
“Old Bill,” as he was affectionately known to students and faculty, knew
his machines from A to Z. As they aged, he nursed them along and could
cajole them into delivering “cold” long after they should have been junked.
Bill came to the Department as the result of a peculiar accident. He fell
down an improperly protected elevator shaft in East Roberts Hall and
sustained injuries that made it impossible for him to continue in his assigned
work. The College Administration, therefore, sought a position for him that
would be more suitable. Running the machines in the Dairy Building seemed
a good solution. On December 3, 1931 Professor Ross wrote to acting
Dean Betten stating, “We will keep Mr. Manning on our payroll for a time…”
Actually, he was promised a job as long as he cared to work. This turned
out to be a very long time. Compulsory retirement age was 68 at the
maximum. Bill worked until he was at least 75 and a special arrangement
had to be made to provide him with retirement income because he never
joined the State Retirement System. However, as usual, Bill was considerate
and lived only a few years thereafter.
Miss Laura Post spent her working life as clerk and librarian, much of it
on the fourth floor of the building where she ruled her empire of books,
telephones and students for many years.
Edith Boyer was employed as a stenographer in 1928 after her graduation
from Ithaca High School. In the budget listing of 1930 her name appears as
Edith Boyer Fitch. In 1955 she became secretary to the department head,
which position she held until her retirement in 1963 after 35 years of
dedicated service. Edith was popular with students and staff. Her husband,
Burt, died in 1970 and she died October 1974.
Laura McLallen was the manager and watchdog of the front office. She
ruled her domain with an iron hand and was the terror of graduate students
seeking funds for supplies, travel, etc. She served from the early 1920’s to
1940 when she retired. Mrs. Arvilla Berger succeeded her.
25
Food Science at Cornell University
…A Century of Excellence
The milk plant was operated for many years by Elmer Alvord, a pleasant,
hard workingman who was most cooperative in assisting with the processing
problems of staff and students alike. He resigned in 1945 to become manager
of the Honey Butter operation in Ithaca.
The graduate program in Bacteriology was particularly popular during
the 30’s, though many students worked in the dairy field as well. Among
the students of that period were:
I.C. Gunsalus, who remained on the staff after completion of his Ph.D.
degree and became assistant professor and later associate and full professor
of Bacteriology. He resigned in 1947 to take a position as Professor of
Biochemistry at Purdue University.
C.P. Hegarty, who later became Professor of Bacteriology at George
Washington University.
Carl Lamana, who crystallized the botulism toxin and became a Professor
at John Hopkins University.
P.A. Smith, who founded and operated a bacteriological laboratory in
Denver, Colorado.
K.L. Smiley, who was for many years Director of Research for Hiram
Walker distilleries.
G. Malcolm Trout, who became Professor of Dairy Science at Michigan
State University and President of the American Dairy Science Association.
He is recognized for his early work in homogenizing milk.
Byron Webb, who for many years was Head of Research in the dairy
division of the U.S.D.A. retired in 1972.
Many others completed their work in the Department and took
prominent positions in industry, government or in the educational field.
The 1930’s were the years of the Great Depression and money was
extremely tight. Staff salaries remained essentially static except for the year
1933-34 when everyone took a ten percent cut. This was rescinded in the
following year. In the light of today’s salary programs, it is hard to conceive
that the stipends of the department head and most of the professors were
essentially unchanged for an entire decade.
26
The 1940’s
1940’s
P
resident Roosevelt’s “make-work” programs and the disease called
“deficit spending” from which the country has never recovered began
to speed up the economy in the late 30’s. The greatest impetus,
however, came from the rumblings of war to be heard in Europe. The
draft, or compulsory military training, was instituted in 1940 and drew on
the student population. Total war, which began with the Japanese surprise
attack on Pearl Harbor on December 7, 1941 brought about the end of the
winter course program and markedly reduced undergraduate enrollment.
The graduate program suffered less perhaps because of the nature of the
course and research offerings. Trained bacteriologists and food processing
specialists were much in demand for the war effort. Among those awarded
advanced degrees in the first half of the decade of the 40’s were: Louis K.
H. Lu, Ph.D. 1940, who, after the war established an analytical and quality
control laboratory in Syracuse, N. Y.; Keith Baldwin, M.S. 1942, who became
associated with Winthrop Laboratories; A. P. Stewart, Ph.D. 1942, who
became President of Nodaway Valley Foods; H.B. Naylor, Ph.D. 1943, who
became Professor of Bacteriology; Frank Kosikowski, Ph.D. 1944, who
became Professor of Food Science and J. C. White, Ph.D. 1944, presently
Professor of Hotel Administration Emeritus.
The decade of the 40’s saw many staff changes. Professor Troy retired
in 1940, Professor Guthrie in 1948 and Professors Ayers and Rahn in 1949.
In 1943, Dr. H.B. Naylor was appointed Assistant Professor of
Bacteriology. He resigned in that same year to enlist in the U. S. Navy as Lt.
(J.G.) and served for three years at Fort Dietrich, Md.
On September 30, 1944, Professor Paul Sharp resigned from the faculty
of Dairy Industry to become Director of Research for Golden State Dairies
in California. Several years later he was appointed Director of the California
Agricultural Experiment Station a position which he held until his retirement.
Professor Herman Brueckner resigned as Extension Professor of Dairy
Industry on February 15, 1945 to follow Dr. Sharp to California and to take
over supervision of production for Golden State Dairies. He died of a heart
attack on December 7, 1957.
New appointments and promotions were numerous. In 1941 Dr. I. C.
Gunsalus was appointed Assistant Professor of Bacteriology. He succeeded
Dr. C. N. Stark as undergraduate faculty advisor and taught the courses in
Introductory Bacteriology. He was promoted to Associate Professor in 1944
and to Professor in 1946. He resigned in 1947 to accept a position at the
University of Indiana.
27
Food Science at Cornell University
…A Century of Excellence
In that same year (1947) Dr. D. B. Hand resigned to accept a position
as Director of Research for Sheffield Farms Corp. in New York City.
In 1943 Dr. A. C. Dahlberg, Head of Dairy Research at Geneva, returned
to the Agricultural Experiment Station from a leave in Central America to
find that his Department no longer existed. It had been closed out and the
herd transferred to the Animal Husbandry Department at Ithaca. He and
his staff members were given the choice of transferring to other departments
or accepting positions elsewhere. Dr. Dahlberg chose to transfer to Dairy
Industry at Cornell—Ithaca. His title was changed from Chief in Research
to Professor of Dairy Industry. He carried on an active program in applied
research until his retirement in 1963.
Also, in 1943, Dean Carl E. Ladd died and Dr. William I. Myers took
over the direction of the College.
In 1944 Dr. C. F. Niven, Jr. and Dr. Carl Smiley were appointed Assistant
Professors of Bacteriology. Smiley held the post for only a short time,
resigning November 30, 1944 to accept a position with Hiram Walker
Distilleries.
Also, in 1944 Dr. Wayne Umbreit was employed as Professor of
Bacteriology.
Dr. Frank Kosikowski was appointed Assistant Professor of Dairy Industry
in 1945 and Dr. Charles Niven was promoted to Associate Professor.
In that same year Dr. Robert F. Holland was appointed Professor of
Dairy Industry with responsibilities in Extension and in the management of
the business activities of the Department.
In 1946, Dr. J. C. White left the research department of the Borden
Company to become Associate Professor of Dairy Industry. Dr. Kosikowski
was promoted to Associate Professor at that time.
It is interesting to note that in 1946 the faculty of the Department
consisted of one assistant professor and two associate professors, while
the remainder (12) were all full professors. By 1948 this seeming imbalance
had been pretty well corrected and the budget listing showed 9 professors,
4 associate professors and 2 assistant professors.
In 1947 Dr. V. N. Krukovsky was promoted to Associate Professor and
Dr. H. B. Naylor returned to the College as Professor of Bacteriology.
Also, in 1947 Dr. Harry Seeley was appointed Assistant Professor of
Bacteriology.
The bacteriological laboratories at the south end of the third floor were
gutted by fire in 1947. This drastically curtailed research for more than a
year and was given as one of the reasons for the resignation of Dr. Gunsalus.
In 1948 Dr. Herrington received the Borden Award of $1,000 and a
gold medal for his contributions to dairy chemistry.
Drs. James Evans and Eugene Delwiche were appointed Assistant
Professors of Bacteriology in that same year (1948).
28
The 1940’s
In 1949 Dr. Max Zelle accepted the position of Professor of Bacterial
Genetics, the first such position in any College in the U.S.
Dr. Frank Shipe was appointed Assistant Professor of Dairy Industry.
World War II ended officially on August 14, 1945 and the discharge of
the G.I.s began shortly thereafter. Armed with the benefits of the “G. I.
Bill”, which underwrote the costs of their education, the veterans flocked
to college campuses all over the country. The registration at Cornell doubled
practically overnight. Temporary buildings sprouted on the campus and
temporary housing (Vetsburg, off Mitchell Street) was built. The old Glen
Springs Hotel at Watkins Glen was refurbished and buses were obtained
to haul students back and forth. New dormitory construction and graduate
student housing was pushed.
Courses such as Market Milk that had been discontinued during the
war for lack of students were now filled to capacity; in fact, double sessions
were required to take care of the student population. Increased state and
federal funds became available for improved laboratory and teaching
facilities of all kinds. This burgeoning student population was, of course,
also responsible for the relatively large number of new staff appointments
in the middle 40’s.
At this same time, the miserable salary situation that had existed
throughout the 20’s, 30’s and early 40’s, began to change for the better.
Prior to 1945 all positions in the College of Agriculture were non-statutory;
they did not come under Civil Service. In a way this was probably a good
thing because there would be no surer way to reduce the College to
mediocrity than to have its positions subject to Civil Service appointments.
However, the non-statutory status was not good either. It put the faculty
in the same category as the political appointees and the charwomen who
cleaned the State offices. Requests for salary adjustments were generally
turned down. When jobs were at a premium, this system worked, but
now the worm had turned. In 1945, the College administrators submitted
to the legislature a salary classification bill in relation to salaries of members
of the faculty, the administrative staff and other employees of the New
York State colleges, schools and experiment stations.
This bill was unique in that it set up a schedule of positions for the
non-academic employees in which the grades controlled the salary, as is
the case in all Civil Service programs. However, for the faculty, the salary
controls the grades and by a series of grades for the same titles it is
possible to move persons up on the pay scale in roughly the order of
merit. This system was in effect until 1972 and has made it possible to
provide much needed salary adjustments.
In addition to new teaching equipment much new processing
machinery was purchased in the late 40’s. This will be discussed under
the section on plant operations.
29
Food Science at Cornell University
…A Century of Excellence
It is worthy of note at this point that in the summer of 1940, one Paul
Tinker (B.S. 1929), of Rouses Point on Lake Champlain set out from that
village in a row boat to row to New Orleans via the canals, lakes and the
Mississippi River. He made the mistake of stopping at Ithaca to visit old
friends and his rowboat was stolen. This ended his Odyssey and since he
had nothing more exciting to do, he accepted an appointment in the Dairy
Industry Department to teach winter course that year. Although he was an
employee for one year only, his association with the faculty was been
maintained on a social basis continuously. He was well known and well
liked by the new appointees and the retiring “gray-beards” alike.
The years 1949 and 1950 saw the graduation of the veterans who flooded
the colleges after World War II. Twenty-three B.S. degrees and fourteen
one-year certificates were awarded in 1950. Fifteen B.S. degrees and twelve
one-year certificates were awarded in 1951. The following year only six
B.S. degrees were awarded and the special one-year program was terminated
because of lack of students. From this time through most of the next two
decades, the number of bachelor degrees awarded remained at a plateau
of eight to ten with minor fluctuations.
30
The 1950’s
1950’s
T
he 1950’s were prosperous years and salaries rose with some regularity
in accordance with the new State salary classification system. Funds
were available for much new equipment and building rehabilitation.
The launching of Sputnik I by the Russians in 1957 and the dismal failure
of the U. S. space rockets spurred Congress to appropriate large sums to
support research projects in all areas. This had a great effect on the
Departmental programs, particularly at the graduate level, supporting
students and providing sophisticated equipment for both teaching and
research.
In 1950, Drs. William Jordan and Richard March were appointed Assistant
Professors of Dairy Industry. Dr. Paul VanDemark was appointed Assistant
Professor of Bacteriology.
The American Dairy Science Association held its annual meeting at
Cornell in June. It was hosted jointly by Animal Husbandry and Dairy
Industry. Everything went smoothly and the weather held good. Attendance
was excellent.
Nineteen fifty-one was marked by the retirement of Professor C. N.
Stark on June 30 and the death of Professor Emeritus Winfred Ayers on
September fifth.
The installation of new refrigeration machinery, which had been in
progress for nearly a year, was completed in December.
In 1951, Drs. Delwiche and Seeley were promoted to Associate Professor
rank. The one-year special course in Dairy Industry, which had been taught
by Assistant Professor Richard March, was terminated because of low
registrations.
This year also marked the termination of the Cornell Dairy Conference,
which has been held annually on the campus to bring to state dairy
processors the latest developments in their industry. Negotiations had been
underway for several months to merge the Conference with the Annual
Meeting of the New York State Association of Milk Sanitarians. This was
accomplished in 1953 and the first joint meeting was held in Syracuse on
September 21-23. It was a successful marriage, as is shown by the fact that
the fiftieth anniversary of the Association and the twentieth joint conference
was held in Rochester, N. Y. on August 12-16, 1973 in conjunction with the
annual meeting of the International Association of Milk, Food and
Environmental Sanitarians.
Also in 1951, Dr. J. C. White was promoted to Professor of Dairy Industry.
31
Food Science at Cornell University
…A Century of Excellence
The fourth (and last)
“head” of the
Department
Robert Francis Holland,
Ph. D., Head of the
Department
July 1, 1955 –
August 31,1972.
Dr. Frank Shipe was promoted to Associate Professor of Dairy Industry
in 1953 and Dr. F. V. Kosikowski was promoted to Professor. Richard March
was advanced to Associate Professor rank.
Dr. William Jordan was promoted to Associate Professor in 1954. On
January 25 some excitement was provided, when a deer in avid search for
higher education jumped through a large glass window in the market milk
laboratory and wreaked havoc before she was persuaded to leave via one
of the many doors quickly opened for her.
In 1954, Dr. Paul VanDemark was promoted to Associate Professor of
Bacteriology and Dr. Harry Seeley to Professor of the same discipline.
In 1955, Dr. Frank Kosikowski was presented with the Borden award
in dairy manufacturing. This consisted of a check for $1,000.00 and a gold
medal. He was also appointed Fulbright Research Scholar to the French
National Agricultural Experiment Station.
On June 30, 1955 Dr. J. M. Sherman resigned as Department Head to
devote his time to research and writing. He was succeeded on July 1, by
Dr. R. F. Holland who held the position for the next seventeen years. He
was the fourth head of the Department.
32
The 1950’s
Also in 1955:
Dr. Eugene Delwiche was promoted to Professor of Bacteriology.
Dr. James White was elected President of the New York State Association
of Milk and Food Sanitarians.
Betty Jane Fuller was employed to succeed Mrs. Arvilla (Spencer) Berger
as office manager. Mrs. Berger had resigned to join her husband, Leo, at
their new home in Roslyn Heights, Long Island.
1956 marked the formation of the Division of Food Science and
Technology. A limited food science program had been instituted several
years earlier by Professor Herrington at the behest of the New York State
Canners and Freezers Association under the leadership of Mr. William
Sherman, Executive Secretary. This new action by the College recognized
the growing importance of the food science discipline and the need for
expanded training and research in this area. Drs. Walter Clark and Paul
Ramstad of the Graduate School of Nutrition had been associated with Dr.
Herrington in the early program. The new specialization was administered
jointly by the Departments of Dairy Industry and Agricultural Engineering
at Ithaca and the Department of Food Science and Technology at Geneva.
Director A. W. Gibson served as chairman of the group. Dr. Edward Nebesky
was employed as Professor of Food Science to supervise undergraduate
and graduate instruction in this area and to develop the research program.
A wing had been provided on the new Agricultural Engineering building
to house processing, and laboratory facilities.
At this same time the graduate field of Food Science and Technology
was established with Dr. Herrington as Field Representative.
During this year the Department of Agricultural Engineering, which
had occupied offices and laboratories in Stocking Hall for many years,
moved into their new Riley-Robb Hall and the space released was taken
over by the Dairy Industry and Bacteriology Staff.
On May 1, 1956, at a ceremonial breakfast at the Clinton House, Dr.
Holland received the American Agriculturist Award for meritorious service
to the dairy industry of the State.
On October 26, the Department joined in the celebration at Campbell
Hall, N. Y. of the centennial of the establishment of the first butter factory
in the country. A historical marker was dedicated, with appropriate
ceremonies, near the flowing spring that provided the pure, cold water
essential to the production of good butter. Dr. E. S. Guthrie and the Cornell
Dairy Science Club were largely responsible for obtaining recognition of
this event.
The Department was shocked and saddened on Monday, November 5,
1956 by the sudden death of Professor J. M. Sherman. He had been at
work on the previous Friday and appeared in good health. His friends
have established a memorial book fund in the Albert R. Mann Library. His
portrait, with a bronze plate bearing his name and a most appropriate
inscription in Greek hangs, in the Departmental library.
33
Food Science at Cornell University
…A Century of Excellence
Dr. Sherman had a keen sense of humor and after the dairy building
was named for Professor Stocking he decided that some portion of the
building should be named for him. He therefore christened the little
washroom that adjoined his office Sherman Hall.
Nineteen fifty-seven was the low point of the decade for the awarding
bachelors degrees. Only four were completed during the year. Three M.S.
degrees were awarded and no Ph.D. degrees. Student interest in the dairy
industry had declined and the Food Science program had not yet gained
momentum.
Dr. Russell MacDonald was appointed Professor of Bacteriology on
September 1.
Emeritus Professor Rahn died on September 26.
Professor Herrington spent a six-month’s sabbatical leave in Denmark
on a Fulbright grant.
From August to December Professor Holland was on an ICA project on
milk quality in Greece. December 1957 and January 1958 were spent
traveling in Europe. Dr. Harry Seeley served as acting Department Head.
Professor Max Zelle resigned on September 30, 1957 to accept a position
with the Atomic Energy Commission.
In 1958 Dr. Paul VanDemark was promoted to Professor of Bacteriology.
On June 30, 1959 Dr. Edward Nebesky resigned his position as Assistant
Professor of Food Science and on July 1, Dr. Paul Buck was appointed to
that post with the rank of Associate Professor.
At this same time, the old Division of Food Science and Technology
was abolished and all Food Science activities came under the wing of the
Department of Dairy Industry. Dr. Herrington was elected field representative
for both the dairy and food science fields. A State appropriation of $30,000
per year was obtained to operate the Food Science program.
On July, 1, Dr. Stanley A. Zahler was appointed Professor of Bacteriology
succeeding Dr. Zelle.
Dr. William Jordan became Professor of Dairy Engineering at this time.
Also on July 1, 1959, Dr. Charles E. Palm became the seventh Dean of
the College following the retirement of Dean W. I. Myers on June 30.
34
The 1960’s
1960’s
Stocking Hall, home
of the Department of
Dairy and Food Science
(1960–1966). In 1966
the department name
was changed to
the Department of
Food Science.
T
he sting of Sputnik continued throughout the decade and money for
equipment, building remodeling and student support was relatively
easy to obtain. Salaries increased substantially at all levels. The country
was in a period of burgeoning inflation, which had a marked effect on
Department business income. Milk and other food prices were held down
by the University while material costs and salaries skyrocketed. Thus, over
this ten year period, annual income from cafeteria and milk plant dropped
from $130,000 per year to $40,000. Therefore, a strange anomaly occurred.
Hundreds of thousands of dollars were available for salary increases, student
support, equipment and building rehabilitation, while the Department began
to run in the red. Outside funds were earmarked for specific projects and
could not be used for the day-to-day operations.
Actually the problem stemmed from the fact that the College
Administration had failed to provide adequate support for essential secretarial
and managerial salaries, maintenance of building and equipment, extension
activities and supplies. Reliance had been placed on the Department’s income
funds for much of this support. Despite repeated warnings and requests for
statutory support by both Sherman and Holland, this situation continued
until the late 60’s, when the Department was $300,000 in the red. Steps were
then taken to alleviate the problem and by 1973 a sound financial base was
established.
35
Food Science at Cornell University
…A Century of Excellence
The 60’s were years of rapid change in the University, the College and
the Department. A new Dean with new ideas occupied the office in Roberts
Hall and a minor calamity, James A. Perkins, a “foundation man” sat in the
president’s chair in Day Hall. Perkins resigned in a “Crisis of Confidence”
after the take-over of Willard Straight Hall by militant blacks in the spring
of 1969. Some of the events of the decade are listed chronologically.
On July 1, 1960, the name of the Department was formally changed
from the Department of Dairy Industry to the Department of Dairy and
Food Science.
Dr. Joseph Nowrey, a Ph.D. in Chemical Engineering, was appointed
Assistant Professor of Food Science on April 1 to work with Dr. Buck on
the expanding food science program.
Director of Resident Instruction Anson Wright Gibson who had been
chairman of the original Committee on Food Science retired on June 30
and was succeeded by Professor Thomas C. Watkins.
A three-year graduate student-training grant for Bacteriology was
awarded by the National Institutes of Health. It totaled $108,000.
Professor Herrington obtained a grant of $25,000 from Milk Market
Administrator, Charles Blanford, for study of the composition of milk in
New York State.
The fourth floor mechanical drawing laboratory, formerly occupied by
the Agricultural Engineers, was rebuilt into a bacteriological laboratory for
Dr. MacDonald.
On June 1, 1960 The American Cottage Cheese Institute, Inc. was
founded in Stocking Hall and the first directors were listed as D. K. Bandler,
Annita DeSantis, F. V. Kosikowski, R. F. Holland and Norman Penny. This
infant organization has grown and prospered and is still doing well as an
independent association. It is now called The American Cultured Dairy
Products Institute.
Dr. V. N. Krukovsky was the recipient of the Borden Award - $1,000
and a gold medal - for his work on the chemistry of milk. Dr. F. V. Kosikowski
received the Paul-Lewis Award of $1,000 and a bronze plaque for his research
on the chemistry of cheese.
The New York State Association of Milk Sanitarians presented the
Department with a bronze plaque at their Annual Meeting in September
1960. The plaque is inscribed: “Presented to the Department of Dairy and
Food Science by the president and members of the executive committee in
grateful recognition of the many helpful and valuable services rendered to
the New York State Association of Milk Sanitarians.
In June 1961 with the completion of Morrison Hall, the Animal Nutrition
people moved from the south side of the East-West corridor of Stocking
Hall. Dairy and Food Science occupied all the vacated space except for the
two laboratories by the ramp. These were taken over by Entomology.
36
The 1960’s
Also in 1961:
The Department applied for and was awarded, a National Institutes of
Health graduate student training grant in the amount of $308,000 for a five
year period.
Dr. Holland was appointed chairman of a committee of the American
Dairy Science Association to act in an advisory capacity to Dairy Society
International. In September he was elected to the Executive Committee of
the New York State Association of Milk Sanitarians.
Dr. Dahlberg resigned as Executive Secretary of the Dairy Products
Improvement Institute. He had held this position for several years. This
action brought about the termination of the Institute.
Dr. Frank Shipe was promoted to Professor of Dairy Science.
Drs. Turk (Head of Animal Husbandry) and Holland joined several
other dairy leaders in an effort to induce the U. S. to join the International
Dairy Federation. Several meetings were held with industry and government
people but no action was taken.
Nineteen sixty-two was known historically as the year of the Cuban
Crisis and the confrontation between the U. S. and Soviet Russia over the
location of missiles in Cuba. The missiles were removed, and no blood
was shed.
Drs. Kosikowski, Shipe and Holland attended the International Dairy
Congress in Copenhagen, Denmark in September. Kosikowski and Holland
also attended the first International Food Congress in London that same
month.
Harold J. Barnum, of the City of Denver, Colorado Department of Health
and Hospitals, completed a study of milk dating on April 1. He worked in
conjunction with the Dairy Products Improvement Institute and the National
Labeling Committee working with Dr. Dahlberg. “Barney” occupied an
office in the basement and was a very popular tenant.
Dr. H. H. Haugaard, a Dane who was retired from the research
department of National Dairy Products Corp. spent the year in Stocking
Hall working on a photoelectric method for the determination of the fat
content of milk. He was supported by a National Institutes of Health Grant.
Dr. Herrington was a recipient of a $13,000 grant ($7,000 from the
Order II Milk Market Administrator and $6,000 Hatch funds) to work on a
colorimetric test for the protein content of milk.
Because of the drastic decline in the number of students majoring in
dairy science, the Department engaged in a very active recruitment program,
which continued for several years. Brochures were printed and mailed to
high school counselors, dinners were held for counselors and interested
students, advertising was printed on milk cartons and high school seniors
were contacted directly. 1962 was a peak year in this effort, but few student
applications resulted. The dairy industry had been going through a period
of consolidation for some years at both the farm and processing levels.
Hundreds of plants had closed and the employees released filled positions
37
Food Science at Cornell University
…A Century of Excellence
Front Row:
Left to right,
Prof. John W. Sherbon,
Prof. Frank V. Kosikowski,
Prof. William K. Jordan,
Savinay Patel,
Prof. Richard P. March,
David Dorwad
Second Row:
Left to right,
Prof. Richard A. Ledford,
John Finley,
Rajinder Nath,
Prof. W. Frank Shipe,
Brig Metal,
Student, Not Identified,
Prof. E. S. Guthrie
Back 2 Rows:
Left to right,
Prof. V. N. Krukovsky,
Patrick Fox,
Prof. James C. White,
Prof. H. Brooks Naylor,
Michael O’Riordain,
William Keyser
that became available in operating plants. Thus there was small demand
for college graduates and salaries were not comparable with those available
in other industries.
During the year, some of the laboratories acquired from Animal Nutrition
were refinished and equipped to handle Dr. Kosikowski’s cheese and
fermented foods teaching and research program.
Nineteen sixty-three was a year of “leaves”, sabbatical and otherwise.
Dr. Kosikowski spent a spring term sabbatical leave at FAO, Rome, Italy.
On a similar leave, Dr. Shipe spent the fall term with the Department of
Agriculture and Markets in Albany. Professor March was “loaned” to the
Department of Agriculture and Markets from September 1962 until August
15, 1963. Dr. Herrington was laying plans for a three-year leave to the
Agricultural College at Los Banos in the Philippines. Dr. Holland left on
December 27 for a one year sabbatical at Egerton College at Njoro, Kenya,
East Africa.
Dr. A. C. Dahlberg retired on June 30 at the age of 67, sold his Ithaca
home and moved to Miami, Florida.
Dr. John Sherbon joined the faculty on June 1 as successor to Dr.
Dahlberg.
Dr. Holland was appointed to the Governor’s Committee for the
Increased Use of Milk. This was the group of dairy leaders who sponsored
the Dairy Princess contests and the June - Dairy Month advertising and
promotional activities.
David Bandler, Research Director for the “Drumm Committee” of the
state legislature, moved into the office vacated by Harold Barnum. This
38
The 1960’s
committee, under Assemblyman Willard Drumm, was concerned with dairy
and drug legislation.
The taste panel rooms in the basement were constructed and equipped.
Also $60,000 in State funds was secured to begin the remodeling and reequipping of the milk and ice cream processing areas.
Dr. Kosikowski was elected graduate field representative for dairy science
on December 16.
At a meeting of the Field of Food Science and Technology on April 12,
Dean Boynton pointed out that field representatives must be stationed on
the Ithaca Campus.
Nineteen sixty-four marked the initiation of the new program in
Biological Sciences. Previously the biological sciences had been fragmented
and scattered throughout the University. Biochemistry had been taught in
the College of Arts and Sciences as a part of the premedical program;
Zoology was also taught in the Arts College; Botany, Biology, Bacteriology
and others were taught in the College of Agriculture.
When the premedical program was terminated in 1947, Dr. Sherman
employed Dr. Hand to teach Biochemistry in Stocking Hall, thus bringing
this discipline into the College of Agriculture. It was later expanded and
attached to the Graduate School of Nutrition in Savage Hall.
Drs. Herrington, Adrian Srb and a few others recognized the growing
importance of the biological sciences and for several years prior to 1964
had sponsored a freshman-sophomore program which entering students
might elect. At the end of the two years, they would choose the areas in
which they wished to specialize.
The idea for an integrated Division of Biological Sciences,
encompassing departments or parts of departments in both the endowed
and statutory colleges, was sold to the new president of the University,
James Perkins. This idea was implemented in 1964 and Dr. Robert Morrison
was employed to direct it.
Bacteriology had always been a part of the Department of Dairy Industry
and the Department of Dairy and Food Science largely because these
disciplines cannot exist without it. Now it was decided that Bacteriology
should be split off and incorporated into the Division of Biological Sciences.
Faculty members were given the choice of remaining in Dairy and Food
Science or joining the new Section of Microbiology. Drs. Knaysi, Seeley,
Naylor, Delwiche, MacDonald, VanDemark and Zahler elected to join the
new Section. It was agreed with the Administration that the salary of Dr.
Knaysi should revert to Dairy and Food Science upon his retirement. This
was done in 1966.
While these changes were in progress, Dr. Holland was on sabbatical
leave in Kenya and Dr. Seeley was again serving as Acting Head of the
Department. This put him in the somewhat embarrassing position of
supervising the breakup of the Department in the absence of the Department
Head and forming a new Section of Microbiology, of which he was to be
39
Food Science at Cornell University
…A Century of Excellence
the Chairman. He handled the situation admirably, however, and to the
satisfaction of most of those affected, including the Department Head.
Another unique situation developed in the spring of 1964 in the absence
of the Department Head. Dean Richard Barnes of the Graduate School of
Nutrition (a hybrid organization set up by H. E. Babcock and Governor
Tom Dewey and which had long been a thorn in the side of the
Administration of the College of Agriculture) took it upon himself with the
apparent approval of his faculty but without the knowledge or authorization
of Dean Palm to set up a committee to study methods for restructuring
Food Science at Cornell. Dean Barnes chaired the committee and the other
members were Robert Baker, Poultry Husbandry; George Wellington, Animal
Husbandry; Paul Buck, Dairy and Food Science; John Hartman, Vegetable
Crops; Robert Smock, Pomology; Nell Mondy, Food and Nutrition (Home
Economics); Robert Shallenberger, Food Science and Technology (Geneva);
Leonard Mattick, Graduate Field of Food Science and Technology (Geneva)
(ex-officio).
A report was submitted to Dean Palm on July 1, 1964 with a cover
letter from Dean Barnes which stated in part, “This committee in its
evaluating and advisory role, would provide integrative and cooperative
functions in the broad areas of nutritional and food science; these functions
representing responsibilities of the Graduate School of Nutrition.”
The colossal impertinence of Dean Barnes in making this statement is
beyond belief. Neither he nor his faculty were ever connected to the
Department of Food Science in any way, shape, or manner. In any event,
Dean Palm sent copies of the report to Dr. Seeley and they were circulated
to the Food Science faculty where they were received with something less
than enthusiasm.
On August 10, Dr. Seeley wrote to Dean Palm as follows, “We have
read the report of the School of Nutrition on the subject of a new department
of food science and aside from saying that it has been generally met with
decided disagreement and objection, I will comment on only one other
point. There is considerable perplexity as to why a report dealing with
departments of the College of Agriculture should have originated with
Dean Barnes and this naturally leads to speculation as to motives, etc.”
On August 14, Dean Palm replied that no action would be taken and
the incident passed into history. Perhaps it is worthy of note at this point
that the Section of Microbiology of the Division of Biological Sciences has
been dissolved and four of the faculty members (Drs. Seeley, Delwiche,
Naylor and VanDemark have been welcomed back into the Department of
Food Science. Also, the Graduate School of Nutrition has passed out of
existence while the Department of Food Science prospers.
Perhaps the episodes of 1964 should serve as a warning to Department
Heads or Chairmen to be sure when going on leave to place their department
in good hands if they wish to retain their positions. In 1943, Dr. Dahlberg
returned from a leave to find that his department had vanished completely.
40
The 1960’s
There are always vultures waiting to tear things apart when they are
unguarded.
Also on sabbatical leave in 1964 were Dr. Delwiche - February to
September - in Sweden and Dr. Jordan in Ireland for the same period.
Herbert R. Kling, Director of Milk Control, New York State Department
of Agriculture and Markets and R.F. Holland created a three-day course to
improve training of Milk Inspectors. The first session in 1963 was so
successful that they decided to make it an annual event. The relationship
has continued for forty years to the benefit of the industry and both
departments. A similar program was developed for the Food Inspectors in
the 1980’s under the direction of Professor Gravani.
Dr. Richard Ledford was appointed Assistant Professor of Dairy Science
on May 1.
Dr. Dahlberg died of a heart attack in Florida on May 5, less than a year
after his retirement.
On June 1, Dr. Robert H. Deibel was employed as Associate Professor
to work on pollution control problems, particularly with the duck growers
of Long Island.
Dr. Guthrie died of leukemia on December 11.
1965
T
he Department was the recipient of $200,000 in State funds for
remodeling the milk and ice cream processing areas at the rear of
Stocking Hall. The work was contracted to an independent company and
proceeded rapidly. It was completed to the point where the machinery
could be installed and put into operation during Christmas vacation.
During the year, the curriculum committee (Drs. Shipe, Kosikowski
and Nowrey) were hard at work and the curriculum was completely revised
to amalgamate dairy and food science courses.
On April 15, David Bandler was appointed Extension Specialist to work
on the milk flavor program. The Drumm Committee had been dissolved
when Assemblyman Drumm had failed to win the election in his district.
Associate Dean Kennedy appointed a committee (Drs. Stouffer, Baker,
Shipe, Ledford, Holland as Chairman) to study the College food science
program and to make recommendations for improvements. The committee
rendered its report in December. One of the recommendations was that a
“College Food Science Institute” be formed to bring together all segments
of the faculty concerned with food science by joint appointment. It was
also recommended that the name of the Department be changed to Food
Science.
R.P. March was promoted to Professor of Dairy Science Extension.
Dr. Holland was elected President of the New York State Association of
Milk and Food Sanitarians at their annual meeting in Syracuse in September.
41
Food Science at Cornell University
…A Century of Excellence
1966
O
n February 24, Dean Palm announced that the name of the Department
had been changed officially from Dairy and Food Science to Food
Science.
On April 12-13, the first food science symposium Frontiers in Food
Research was held in Statler Hall. It was a success, with more than 200
people in attendance. The papers were published in a booklet. This was a
joint venture between the Ithaca and Geneva Food Science Departments.
The symposium was slated to be held every other year, alternating between
Ithaca and Geneva.
On June 30, Dr. Joseph Nowrey resigned to take a position in
Washington, D. C.
Also, on June 30, Dr. Robert Deibel resigned to accept a position with
the University of Wisconsin.
Also, on June 30, Dr. Georges Knaysi retired from the Microbiology
Section of the Division of Biological Sciences and his salary reverted to
Food Science.
On July 1, Dr. Norman Dondero was employed on the Knaysi salary to
work on pollution control. Dr. Dondero had served in this capacity at
Rutgers University. He was appointed Professor with tenure.
Also, on July 1, Dr. Norman Potter was appointed Associate Professor
of Food Science on the Nowrey salary.
On this same date, Emeritus Professor Harold E. Ross died following a
fall from a ladder at his home in Forest Home Village.
Several members of the faculty attended the Seventeenth International
Dairy Congress in Munich, Germany during the period July 4-9. Those in
attendance were:
Dr. and Mrs. J. C. White
Dr. and Mrs. F. V. Kosikowski
Dr. and Mrs. R. F. Holland
Dr. and Mrs. B. L. Herrington
Prof. and Mrs. R. P. March
Dr. W. K. Jordan
Dr. Holland had been appointed Advisor to the United States Delegation
to the Congress.
On September 15, the campus milk vending business that had been
operated by the Department for many years was sold to the University
Department of Housing and Dining for $15,000.
On July 1, the Department was awarded a grant of $40,000 per year
under the joint State and Federal Technical Services Act. Its purpose was to
42
The 1960’s
accelerate the movement of new research discoveries from the laboratory
to industry. In November Robert Brown was employed to work with Dr.
White on this project.
In December work was begun on the expansion and remodeling of the
cafeteria. This was done under the direction of Al Galpin using departmental
help. “It was a major undertaking.”
A severe, but very beneficial (to the Department) steam break occurred
during the autumn, which ruined plaster and much obsolete equipment on
several floors at the front of the building. This forced a much-needed
rehabilitation.
On December 31, Dr. David Hand resigned as Head of the Department
of Food Science and Technology at Geneva. He was succeeded by Dr.
Willard Robinson.
1967
O
n February 1, Robert Lachman (M. S. Sanitary Engineering, Penn.
State University) assumed the position of director of the Department’s
Technical Services program.
A conference on Food Analogs was held on April 24 and 25. The
conference committee consisted of N. Brady, J. Metz, W. Robinson and R.
Holland, Chairman. It was a successful meeting with 134 in attendance.
The banquet on the evening of April 24 featured synthetic foods.
Cooperative Extension Notes published on June 9, announced the
formation of the Institute of Food Science and Marketing. A search committee
for a director was appointed and numerous individuals were contacted or
interviewed. No appointment was made until February 1, 1970.
On April 17, the Food Science faculty was authorized by the Dean to
initiate a space-use study for a new Food Science Building. Its first report
was submitted on June 1.
The Annual Meeting of the American Dairy Science Association was
held at Cornell on June 25-28. It was a very successful meeting with 2004
persons registered. Its success was due to the time and effort expended by
the faculties of Animal Husbandry and Food Science Departments, who
were joint hosts.
On June 30, Dr. V. N. Krukovsky retired.
Dr. John Edward Kinsella was appointed Assistant Professor of Food
Chemistry on August 1.
43
Food Science at Cornell University
…A Century of Excellence
1968
I
n January Dick Fisher was loaned (by Agriculture and Markets in Albany)
to the Department for one year to assist David Bandler with the milk
flavor program.
Drs. Kosikowski and Holland flew to Mexico in March to try to arrange
a graduate student exchange program with the University of Monterrey.
Two students were accepted for the following year and several have
registered in succeeding years.
During the fall term 1967-68, Director Brady established five elite
graduate fellowships and called them the Liberty Hyde Bailey Fellowships.
These were earmarked for new Ph.D. candidates with superior scholastic
records and paid about $1,000 per year more than the ordinary assistantship.
A food science applicant, Miss A. Betschardt, was a recipient of one of the
first of these awards. She has now completed her degree work with
distinction and is employed by the Western Regional U.S.D.A. Research
Laboratory at Albany, California.
During the period March-June the faculty as a committee of the whole
with Dr. J. C. White as Chairman completed plans for a new Food Science
building. These were submitted to the Dean and the building is somewhere
in the State construction schedule. It is interesting to speculate on a date
for the initiation of construction. The author’s guess is 20 years, at which
time all present plans will be obsolete and the cheap mimeograph paper
on which they are printed will have crumbled into dust.
On April 22-23 the Department had one of the periodic CSRS reviews
which went off very well. Dr. Larry Dawson was the representative of the
Cooperative State Research Service, U.S. Department of Agriculture which
conducts the comprehensive review.
June 11-12 were the dates of the second Frontiers in Food Research
symposium. This was held at Geneva. A good program was arranged but
attendance was poor. Papers were printed in booklet form.
During the spring term a request was submitted to the legislature for a
special appropriation to employ a professor to work on new dairy product
development. The purpose was to assist the dairy industry to combat the
inroads of substitute products, including particularly filled milk, upon the
dairy business. The appropriation was made on the basis of $35,000 per
year. On August 15, Dr. Lamartine Hood was employed as Assistant Professor
on this fund.
During the year a new system for handling undergraduate advising
was adopted. Four advisors were appointed, one for each undergraduate
year. Each advisor carries his class through to graduation and then picks
up the incoming freshmen class the next autumn. Students thus have the
same advisor throughout their college years. The system is working well.
Also in 1968, Dr. Holland was appointed to two legislative committees
dealing with dairy product standards. The first was to draw up legislation
repealing Article 4 of the Agriculture and Market law, which required the
44
The 1960’s
legislature to set standards, and substitute a new law permitting the
Commissioner of Agriculture and Markets to set the standards. This bill
was signed into law in May. The second committee, chaired by Tom Wilson
of the Market Administrators office was to propose new dairy product
standards for the Commissioner’s examination and possible adoption.
In August, State contractors began the work of remodeling the second
floor laboratories, the main lecture room and enclosing the stairwells. Air
conditioning was included. Construction work using departmental
employees was also begun on a new media room (No. 127A) because the
one on the third floor was inadequate to serve both Food Science and
Microbiology. The central refrigeration system was replaced with individual
units.
Drs. Baker and Holland traveled to Cincinnati November 6-7-8 to discuss
with LeRoy Houser the possibility of renewing the food science training
grant and to meet the research staff of Proctor and Gamble. Both meetings
were productive. As a result of the one with Proctor and Gamble the
Master of Food Science in Engineering degree was established and an
annual $6,000 fellowship was awarded by the Company.
In December Dr. Potter’s new book Food Science was published.
1969
T
his was a year of campus unrest. There were strikes, sit-ins and
confrontations on campuses all over the country sparked by anti-Vietnam
war activists. It was also the year of the take-over of Willard Straight Hall
by black radicals (April 19) bringing about the resignation of President
Perkins on June 1.
On July 20 at 4:17:42 PM, man first stepped on the moon.
Work continued on rehabilitation of laboratories, stairwells and the
main lecture room. On February 15 the new media room was in operation
on a limited basis and it was in full-scale operation on May 1.
Emeritus Professor V. N. Krukovsky died of a heart attack on January
16. He had been retired for six months only. The death of his wife followed
three months later.
On February 13, the faculty approved the merger of the Graduate Fields
of Dairy Science and Food Science and Technology.
On February 19, the Department received a gift of bacteriological
laboratory equipment from the Tompkins County Health Department. (Dr.
Broad and Frank Liguori made the arrangements). Much of it was used in
equipping Dr. Potter’s laboratory.
In April the Department received a donation of laboratory furniture
from Baker laboratory. This was used in the rebuilding of the laboratories
of Dr. Potter and Dr. Dondero.
On July 1, Dr. Sherbon was promoted to Associate Professor with tenure.
In August a renewal of the NIH training grant was requested.
45
Food Science at Cornell University
…A Century of Excellence
Dr. J. C. White left for a six-month sabbatical leave in New Zealand on
November 1.
Fortunately the College of Agriculture was little affected by the student
unrest of 1969 and 1970. Most of its students were in school to obtain an
education.
46
The 1970’s
1970’s
T
he nineteen seventies marked the end of the era of relatively easy
money for the colleges. Purse strings were severely tightened at
both State and Federal levels. This action was largely due to a reaction
against deficit spending at the Federal level and to over-extension of the
State budget. To some extent it was probably due to public backlash against
the colleges for failure to control radical students in their destruction of
school property. The New York State legislature passed a bill requiring
Cornell and other colleges and universities receiving state aid to institute
tough measures to control students. At the College of Agriculture the first
blow fell late in the year, December 8, when all unexpended state funds
were frozen. Later in the fiscal year all departments in the college participated
in a general budget reduction. Because the Department of Food Science
was already operating in the red, no fund reduction was experienced.
On January 20, Dr. F. V. Kosikowski left for a six-month sabbatical
leave in Tehran.
On February 4 the Department had a site visit from the NIH-FDA training
grant committee. It went off very well.
The Institute of Food Science and Marketing finally got under way with
Dr. Robert Baker as Director on February 1. Dean Palm made formal
announcement on February 16. A forum to celebrate the founding of the
Institute was held on April 27 in Statler Hall.
With no visible effect on the Department, the Ithaca area observed an
eclipse of the sun, seven-eighths complete, on March 7. This will not occur
again for fifty years.
Word was received from NIH-FDA, Washington, D. C. on March 24 that
the Departmental training grant had been renewed for three years at $43,000
per year. This was the last of the training grants to be awarded by FDA.
The program was phased out in an economy move by the Federal
Government.
In early April the “Black Studies Center” an old house on Wait Avenue
burned to the ground. Arson was suspected but never proved. However, it
provided the militant blacks with an excuse to go on a rampage. This
occurred on the night of April 9 when they smashed windows and damaged
University buildings to the tune of at least $35,000. A lesser degree of
violence continued for several days. A number of buildings were firebombed
but none burned. On April 12 the faculty and staff set up an all-night watch
on all buildings. The members of each department took 3-4 hour shifts
47
Food Science at Cornell University
…A Century of Excellence
usually working in pairs and made continuous rounds of their assigned
areas. The emergency lasted only about ten days before things quieted
down again. The Cornell University Senate was brought into existence at
this time.
On July 1, Dr. Richard Ledford was promoted to Associate Professor of
Food Science.
The International Food Congress, S.O.S. 70, was held in Washington,
D.C. August 9-13. Several faculty members were in attendance.
The annual meeting of the Cultured Products Institute was held at
Stocking Hall on September 9-10.
Dr. Richard Darragh of Procter and Gamble spoke at a student
recruitment dinner on December 1. This was an effort to interest
“uncommitted” students in a career in food science. Attendance was good
but only a few majors were obtained.
Also on December 1, a new Food Science correspondence course was
initiated with Dr. Paul Buck in charge. This was under the aegis of the
Institute, not the Department.
On December 8, all State funds were frozen. Fortunately, Departmental
State funds had been expended so there was nothing to freeze or return to
the State Treasury. The period of austerity had begun.
1971
O
n January 16, Dr. Donald Graham was appointed Assistant Professor
of Food Science with responsibilities in the area of nutrition.
A new five year work-study program leading to the B.S. degree was
adopted on February 5. John Williams became the first student with an
internship with the Taylor Wine Company.
On February 18 the second Liberty Hyde Bailey Fellowship to be
awarded to a Departmental candidate was given to Miss Kay Franzen.
On April 1, Dr. Robert Zall was appointed Associate Professor of Food
Science with responsibilities in pollution control. Most of his work was in
extension.
On April 26 the Department was apprised of severe budget cuts (State
funds) that could be expected in the near future. These cuts were the
result of shortages in State revenues. Although the Department lost some
State money, this loss was largely made up with funds from other sources.
Associate Dean Brady was largely responsible for providing the Department
with adequate operating funds.
The Annual Meeting of the Institute of Food Technologists was held in
New York City on May 23-26. Many staff members were in attendance.
On June 8, Mrs. Irma Herrington, wife of Emeritus Professor B. L.
Herrington died in California.
48
The 1970’s
On June 21, the final decision was made to introduce a Food Science
correspondence course. The first course was to deal with quality assurance.
Dr. Holland traveled to Washington, D. C. on June 28 and met with Dr.
Littleford and Mr. LeRoy Houser of the NIH-FDA training grant program to
discuss the future of the grants. They pointed out that Congress had imposed
severe cuts in funds on NIH and that there was no possibility that the
grants would be continued.
The Departmental Curriculum Committee was very busy during the
spring term revising and up-dating the entire course of study at both the
undergraduate and graduate levels. The committee consisted of Drs.
Kosikowski, Vadehra and Shipe, Chairman. The new curriculum was cleared
for adoption by Director Everett on July 20.
On July 21, a food quality assurance laboratory was proposed for the
Cornell Research Park. This facility was to be under the supervision of the
Institute of Food Science and Marketing and designed to serve the analytical
needs of the food industry of the State. Little support was obtained from
industry and after many meetings, questionnaires and considerations it
was decided in 1973 to leave the proposition to private enterprise. Probably
a very wise decision.
On August 9, Dean Palm announced his intention to step down from
the deanship June 30, 1972. He will continue to serve as Professor of
Entomology until his retirement.
On invitation from Mr. William Hoot, President of Genesee Brewery,
most of the Food Science faculty members of Geneva and Ithaca visited
the brewery on August 10.
Because a number of students expressed the desire to have more contact
with the faculty, an arrangement was made with the cafeteria to reserve
the green room two days a week for joint student faculty luncheons. Two
faculty members were on hand at every luncheon and others came, as
their schedules would permit. As is usually the case with student-sponsored
activities that are not a requirement for graduation, the students soon
developed more pressing interests and the luncheon gradually became
more faculty than student. It was discontinued in 1972, but resumed on a
1-day per week basis in the fall of 1973.
A check for $6,000 was received from Procter and Gamble to support
the first Master of Food Science Degree candidate.
On September 16, Dr. Holland discussed with Dean Palm his wish to
step down as Department Head when the Dean left the deanship. It was
agreed that this could be done and the decision was announced to the
Food Science faculty at a meeting on September 17. The Dean took no
action, however.
Dr. Darragh of Procter and Gamble spoke at the second annual
recruitment dinner on October 6. The Institute of Food Science and
Marketing Advisory Council meeting was held in Geneva the next day. Dr.
Darragh was a member of that group.
49
Food Science at Cornell University
…A Century of Excellence
A symposium on the Nutritional Fortification of Foods was planned for
October 5 and 6 but was cancelled at the last minute because of poor
registration.
In November, the Department of Buildings and Properties started
work on the construction of Dr. Hood’s laboratory. With their normal
efficiency this 30-day job was completed one year later.
During the year the Technical Services program was phased out due to
the termination of support at both the Federal and State levels. Robert
Lachman and Robert Brown were thus released from their positions. Robert
Brown decided to register as a student in the College and completed his
B.S. degree requirements in three terms.
December 23 brought to the College the cruelest Christmas present
of all. State funds were cut $691,000. Food Science’s share was $12,000.
On December 31, Professors John Hertel, Ruben Shapley and
Howard Tyler retired. They had been members of the administration staff
of the College for many years.
1972
T
he old order changeth.
Dr. Richard Ledford
Dr. Holland was on sabbatical leave in Florida from February 1 to July
31. On August 31, he resigned the position of Department Head. He
continued on the faculty as Professor of Food Science. Dr. Richard Ledford
who served as Acting Head during Dr. Holland’s leave continued in that
position until October 1 when he was appointed Department Chairman.
Holland was the last department head in the college. Hereafter, chairmen
were appointed for five-year terms.
On June 30, Charles Palm stepped down as Dean and was succeeded
by Dr. W. Keith Kennedy.
Dr. Norman Potter was promoted to Professor of Food Science.
50
The 1970’s
In December, the decision was made to break up the Section of
Microbiology in the Division of Biological Sciences. The Division had
failed to provide adequate supporting funds for proper operation and
expansion of the Section. The dreams of a new building to house
biochemistry and microbiology, which had been so bright in 1964, were
still dreams with a very gray cast. The Division itself was in financial
trouble, having been overextended on “soft” money during the spend
thrift Perkins era.
Two appointments that had been made to the Section were biochemists,
rather than microbiologists. Dr. Jane Gibson, as Associate Professor without
tenure was made Section Chairman. During the years of the Section’s
existence there was little communication between the chairman and most
of the Professors. In 1969 an application for renewal of the Section’s NIH
training grant was rejected after a site visit. The letter of rejection was
caustically critical of the Section’s operations.
Dr. Slobin, the second Assistant Professor to be appointed left the
University on June 30, 1974.
Drs. Gibson and MacDonald joined the Department of Biochemistry;
Dr. Zahler transferred to Genetics; Drs. Seeley, Naylor, Delwiche and
VanDemark returned to Food Science. The vision of a viable Department
of Microbiology, which is a normal part of any great University, is probably
many years away at Cornell. However, several distinguished microbiologists
are now serving in the Department of Food Science and will make their
marks in the fields of teaching and research. Students will not suffer for
lack of first class instruction and graduate supervision.
During the year the decision was made to abolish the Graduate School
of Nutrition. Dr. Richard Barnes stepped down as Dean and the school is
to be operated by the College of Human Ecology as a department serving
undergraduate and graduate students.
Dr. Donald Lisk, Director of the Pesticide Residue Laboratory and an
expert on pesticides and toxicology, transferred to Food Science.
1973
T
he Senior Author, Dr. R. F. Holland retired on September 30. The real
surprise of the year was the retirement of Dr. J. C. White on January 15.
Jim accepted a new position as Professor of Hotel Administration in the
Hotel School, and later became Assistant Dean for Academic Programs in
1980. He retired in 1982 as Professor Emeritus of Hotel Administration.
David Bandler was appointed Assistant Professor on March 1 with
responsibilities in the extension area.
A new Assistant Professor of Food Science, with responsibilities in the
area of packaging, Dr. Theron Downes was appointed on April 1.
On July 1 Dr. John Kinsella was promoted to Associate Professor
with tenure.
51
Food Science at Cornell University
…A Century of Excellence
During the spring term, Dr. Holland had the pleasure of administering
the Sea Grant series of seminars. In the autumn of 1972 Dr. Baker had
been successful in obtaining a fund from Sea Grant to bring in fourteen
speakers to discuss various aspects of the general theme “Food from the
Sea.” It had been planned originally that Dr. Van Veen, Emeritus Professor
of Nutrition, would obtain the speakers and supervise the seminars. He
became ill, however, and Dr. Baker requested that Dr. Holland take over. It
proved to be an interesting experience. At the end of the series ten books
of the lectures were prepared for distribution to libraries and the Sea Grant
Administration.
On September 1, Dr. Terry Weaver was appointed Assistant Professor
of Bacteriology.
Dr. Potter completed the revision of his text, Food Science.
1974
W
illard B. Robinson became Director of the newly formed Institute of
Food Science.
Dr. Gerald Chrisope was appointed Assistant Professor Sept. 15, 1974
as a replacement for J. C. White. Chrisope left June 30, 1975 for a position
with the P.A. Smith Co. of Denver Colorado.
1975
arol Bisogni was appointed Assistant Professor of Nutritional Sciences
with a faculty appointment in the Institute of Food Science. Her
responsibilities were in Extension and consumer food issues. July 1, 1975,
Dean Kennedy announced joint appointments to the Department of Food
Science: Gerald Rehkugler – Agricultural Engineering; George Wellington
and James Stouffer – Animal Science; Robert Baker and Joe Regenstein –
Poultry Science; Frank Liu – Pomology; Pat Breck – Veg. Crops.
1976
J
C
an. 1, 1976 Dr. Paul Buck Retired from the Department and moved to
California to become a nutritional consultant and continue his research
on organic food production.
July 1, 1976 Dr. Terry Weaver, Assistant Professor of Microbiology
resigned to accept position with Harleco Co. in Gibbstown, NJ. He returned
to academia, teaching biology at Liberty University, became Dean of
Agriculture at Alfred Ag. & Tech until retiring to become a missionary in
East Africa.
Also on July 1, 1976, Professor Floyd W. Bodyfelt, Dairy Extension
Oregon State University became Visiting Professor at Cornell until June
1977. It was a “job switch” with D. K. Bandler who moved to Oregon State
to perform his duties. The exchange was unique in that they switched
52
The 1970’s
jobs, homes and second cars, but maintained their existing salaries and
benefits. The program resulted in closer ties to the two departments and
joint programs.
On Sept. 1, 1976 Professor Graham became Assistant Director of
Resident Instruction, heading the minority program of the College. This
was a half time appointment and Dr. Graham continued his teaching,
research and advising in the department.
1977
E
ffective July 1, 1977, Microbiology again became a separate unit after
over 50 years as part of Food Science. The new unit was comprised of
six professors, most remaining on the third floor of Stocking.
John Sherbon was promoted to Professor on February 1, and Donald
Graham to Associate Professor on July 1.
July 1, 1977 John Kinsella was appointed to a five-year term as
Department Chairman. He remained in that position until 1985 when he
stepped down to become the “General Foods Distinguished Professor.” He
remained director of the Institute of Food Science. Professor Ledford returned
as Chair of the Department in January 1985. He went on to serve a total of
17 years as Department Chairman.
Prof. Richard P. March retired on September 30, 1977. He had been
Department Extension Leader since 1965. Professor Bandler who served
until 1999 succeeded him in that position. March was elected Professor
Emeritus and remained active with the NY State Sanitarians and the Northeast
Dairy Practices Council.
John E. Kinsella
53
Food Science at Cornell University
…A Century of Excellence
David Bandler returned from Oregon to find Professor March retired
and Professors Jordan and Zall on sabbatical leave.
In 1978, David L. Call became Dean of the College of Agriculture and
Life Sciences. He had previously served a five-year term as Director of
Cornell Cooperative Extension.
In addition, the faculty was augmented with the appointment of W.
Dexter Bellamy, B.S. ’38, Ph.D. Cornell ’45, as an Adjunct Professor working
with Professors Kosikowski and Zall. Professor Bellamy had been a scientist
in GE Research Labs working on biochemical and radiation sterilization of
food.
Other retirements in 1978 included Fred S. Hoefer, Department
Administrative Assistant and Business Manager, and Jack Giroux, Dairy
Plant Manager. William Anderson replaced Mr. Hoefer and David P. Brown
was appointed to the position of Dairy Plant Manager.
Al Galpin retired in 1978 after 20 years of maintaining and remodeling
the offices and labs of Stocking Hall. John Caveney who had been doing
similar work in Microbiology replaced him for 3 years. In April 1981, a
more permanent replacement was made with the hiring of David Thomas
Burke. Known affectionately as “Tom Terrific,” he is now the cement that
keeps Stocking together and the creator and repairer of much of our
laboratory equipment.
Two faculty appointments were made in August of 1978. Dr. Robert
Gravani became Assistant Professor of Food Science Extension and Dr.
Dennis Miller was appointed Assistant Professor with a joint appointment
in Nutritional Sciences.
Janene Lucia joined the staff in 1979 as secretary to Extension Professors
Bandler and Gravani. She remained as Extension Secretary/Administrative
Assistant until 1998 when she became Executive Staff Assistant for Dairy
Extension outreach. She also serves as Executive Secretary of the NYS
Association for Food Protection and Assistant Secretary/Treasurer of the
New York State Cheese Manufacturers’ Association.
Nineteen seventy-nine marked the 75th Anniversary of the New York
State College of Agriculture at Cornell. Special milk cartons were printed.
Dr. Sherman, head of the Department from 1923 to 1955 was finally honored
by dedicating the Reading Room in his honor.
Carol Cook was appointed Department Secretary in September. She
served as Administrative Assistant to Chairman Kinsella and Senior
Department Administrator, Bill Anderson.
Professor Theron Downes resigned to take a position at Michigan State.
He became the Director of Packaging at that institution.
54
The 1980’s
1980’s
T
he 1980’s were a time of significant change for the department. Budget
reductions were continued, resulting in a steady loss of maintenance
and operation funds as well as a net loss in faculty and support
functions. Energy conservation became a major concern. The dairy plant
personnel voted to unionize resulting in operation difficulties to the
Teaching, Research, and Extension mission of the facility. A costly hood
fire lead to the closing of the Dairy Bar Cafeteria.
On a positive note, the Department gained two faculty members when
the General Foods Corporation Foundation funded two positions.
Unfortunately, this gain was short lived when the program was cancelled
after the initial three-year commitment.
The lasting positive result of the decade was the addition of the 31,600
square foot Food Processing and Development Laboratory. This six million
dollar annex to Stocking Hall has served us well since its dedication on
November 2, 1988.
1980
D
r. Joseph H. Hotchkiss was the first new hire of the ‘80’s. A native of
Colorado, he received his B.S. in Chemistry from the University of
North Colorado and his M.S. and Ph.D. from Oregon State University of
Food Chemistry and Toxicology. He was a Fellow with the Public Health
Service, Food and Drug Administration before joining the faculty.
At about the same time, Dr. Donald J. Lisk, Director of the Toxic
Chemicals Laboratory, (a member of the Food Science Department since
1972) changed his administrative appointment to Veg. Crops. He retained
a joint appointment with Food Science. Don also served as Poet Laureate
of the Department, particularly at retirement functions.
Dr. Lamartine (Lam) F. Hood was appointed Associate Director of the
Cornell Agricultural Experiment Station. He had joined the department as
an Assistant Professor in 1968 with a specialty in food product development.
He went on to become the Director of the Experiment Station in Geneva.
He later became Dean of Agriculture at Pennsylvania State University.
In September, Dr. Willard Robinson, head of the Department of Food
Science and Technology at Geneva, completed his term as Head of the
Institute of Food Science. J. E. Kinsella succeeded him.
55
Food Science at Cornell University
…A Century of Excellence
Also in 1980, Dr. Robert S. Parker joined the faculty of the Division of
Nutritional Sciences with a joint appointment in Food Science. A native of
New Hampshire, he earned a B.S. in Biology from Duke University and a
M.S. and Ph.D. in Food Science from Oregon State University.
Dr. David M. Barbano, B.S., M.S. and Ph.D., Food Science, Cornell, was
hired as an Assistant Professor in anticipation of the retirement of Professor
Kosikowski.
1981
N
ineteen eighty-one marked the end of a 32-year run for the popular
Dairy Bar Cafeteria. Following a fire in the range hood, which required
a $150,000 replacement and the need for more lab space, the facility was
closed. The North end became the Red Bear Cafe operated by Cornell
Dining. The remaining space became the seafood lab and Dr. Hotchkiss’
laboratory.
Both the service and the food at the Red Bear Cafe were bad (the
personnel assigned were unhappy) and Cornell Dining ended their
management of the operation at the end of the fall term in 1989. It was
reassigned to the Department in January 1990 and has operated successfully
as an ice cream parlor, sandwich shop ever since. It is currently under the
direction of Bonnie Hart.
In 1981, Dr. Syed S. H. Rizvi joined the faculty as Associate Professor of
Food Process Engineering. He had been Assistant Professor at Clemson
University. He earned his B.S. and M.S. degrees from Pun Jab University in
Dairy Technology/Chemical Engineering and a Ph.D. from Ohio State
University in Food Science and Chemical Engineering.
1982
56
I
n 1982, a proposal was submitted to General Foods Corporation to support
two faculty positions in the areas of physical chemistry, chemical
engineering and biotechnology. The request was for a ten-year commitment
from the General Foods Foundation. General Foods approved the funding
but only for three years.
The 1980’s
1983
D
r. Patricia Walsh joined the department in February 1983 as the General
Foods Assistant Professor of Food Microbiology to conduct research
in the area of recombinant DNA, molecular biology and microbial genetics
as these apply to microorganisms used in starter cultures. Dr. Walsh received
her graduate degrees at the University of Minnesota. Unfortunately, she
stayed just over one year leaving May 16, 1984 to join her husband, Dr.
Dallas Hoover, who became a professor of Food Science at the University
of Delaware.
Dr. John Brady became the General Foods Assistant Professor of Physical
Chemistry. He held a B.S. degree in Chemistry from the University of North
Carolina and a Ph.D. in Chemistry from the State University of New York at
Stony Brook. With specialties in food chemistry, biophysics, biotechnology,
and computer modeling of structure/function relationships in food
molecules, Professor Brady has enjoyed a fruitful career at Cornell.
1984
I
n September 1984, W. Dexter Bellamy, B.S. Cornell 1938 and Ph.D., ’45
retired from his second career. He was adjunct Professor working with
Drs. Kosikowski and Zall from 1978 to 1984. During his graduate degree
program at Cornell he taught the course on yeasts and molds. Upon his
“retirement” to Florida, he became a consultant on waste recycling and
wastewater recovery. While at Cornell, Dexter was an avid sailor. Many
said he was “nautical, but nice.”
Dr. John Kinsella became the recipient of the General Foods endowed
chair and announced his intention to step down as chairman of the
department at the end of December. The start of 1985 found Dr. Richard
Ledford back as chair of the department, a position he would hold until his
retirement in 1996.
1985
D
r. Carl A. Batt joined the faculty on September 1 as Assistant Professor
of Food Biotechnology and Food Fermentations. He assumed Dr.
Walsh’s slot as the General Foods Professor. Professor Batt earned his B.S.
in Microbiology from Kansas State University, an M.S. and Ph.D. in Food
Science from Rutgers University and a postdoc in Applied Biology from
MIT. He was appointed Chief Editor of Food Microbiology and was on the
editorial board of Food Biotechnology.
General Foods Corporation announced late in the year that they would
no longer fund the two faculty positions once the remaining year of the
three-year commitment had elapsed. The Dean informed the Department
that the two GF positions would be pre-fills for the next faculty retirements.
57
Food Science at Cornell University
…A Century of Excellence
1986
The Food Processing
and Development
Laboratory starts
to take shape.
P
rofessor David M. Barbano submitted a proposal to the National Dairy
Board to create a Dairy Research Center at Cornell. It required matching
industry funds to be awarded. The New York dairy industry pledged annual
gifts of $750,000. The following year, the National Dairy Board awarded
$600,000 per year for five years and included the University of Vermont in
a proportional role. Professor Barbano became the Director of the Dairy
Center and its $1.3 million annual budget. The Center continues as a stimulus
for dairy foods research today.
Nineteen eighty-six also marked the start of several retirements of long
time faculty members. Professor William K. Jordan retired on December
31st after a 36-year career at Cornell. Dr. Jordan had appointments in
Teaching, Research and Extension with specialization in dairy products,
processing and engineering aspects of Food Science. He was the frozen
desserts extension specialist and had broad contacts with the industry.
Dr. Frank Kosikowski retired after a 41-year career in Food Fermentations
and International Food Development. He was a world-renowned expert in
cheese manufacturing. His book Cheese and Fermented Milk Foods is still
a standard text for the study of cheese manufacturing.
Professor W. Frank Shipe also retired with 37 years on the Cornell
faculty. A student of B. L. Herrington, his specialty was the chemistry,
quality and flavor of milk and milk products. He developed many tests for
determining quality, and was the coach of the Dairy Products Judging
teams for three decades.
A reception and Department Convocation was held on May 9th to honor
the three retirees.
58
The 1980’s
Lamartine Hood left the Geneva Experiment Station where he was
director to become Dean in the College of Agriculture at The Pennsylvania
State University.
The plans for the Food Processing and Development Lab were sent out
to bid. The groundbreaking ceremony took place July 9, 1986 at 3:00pm.
The six million dollar project took two years to complete.
Joe Davidson started his career in the Department as a contracted Dairy
Specialist with the Department of Agriculture and Markets. He worked
with Gary Senyk to provide technological support to the public schools
and other institutions involved in the marketing and quality of milk and
dairy products. He went on to become the manager of dairy operations
when John Brown returned to industry.
Dr. Vikram Mistry, a postdoctoral associate in Dr. Kosikowski’s laboratory
left in September 1986 to accept a faculty position in the Dairy Science
Department at South Dakota State University. He later collaborated with
Frank Kosikowski to update Cheese and Fermented Foods into a twovolume edition, which was published shortly after Kosikowski’s death.
Professor Kosikowski’s daughter, Francie Vecchi is publisher and distributor
of this third edition.
1987
P
rofessor Richard Ledford received the 1987 American Cultured Dairy
Products Institute Research Award for excellence in research dealing
with cultured dairy products at the Institute’s Annual Meeting in Nashville,
TN. It consisted of a recognition plaque and a $1,000 prize.
Professor David Bandler was promoted to full Professor on July 1,
1987. Dr. Arturo Inda was appointed Assistant Professor of Food Engineering
on July 1. He received his Ph.D. from MIT in 1982 and had been Technical
Director for a dairy processing company in Mexico.
Dr. Bruce German, a Cornell Ph.D. in Food Chemistry and a postdoctoral
Research Fellow with Dr. Kinsella, left in July to take a faculty position in
the Department of Food Science, University of California at Davis.
Shirley Kozlowski was promoted to supervisor of the microbiology
laboratory of the Milk Quality Improvement Program. The position was
previously held by Christa Duthie and before that by Mrs. Jean Wolff.
A Cornell Symposium honoring Professor Emeritus Frank V. Kosikowski
and sponsored by the Department of Food Science was held October 1820, 1987. A distinguished group of speakers from North America and Europe
discussed the application of membrane filtration to cheese making and the
development of new dairy products, new starter and rennet research, current
59
Food Science at Cornell University
…A Century of Excellence
Food Science
Faculty - 1987
1st Row: Left to right,
Richard A. Ledford,
William K. Jordan,
Syed S. H. Rizvi,
David M. Barbano,
Joseph H. Hotchkiss
2nd Row: Left to right,
W. Frank Shipe,
Frank V. Kosikowski,
John Kinsella,
Robert B. Gravani
3rd Row: Left to right,
Carl A. Batt,
David K. Bandler,
Dennis D. Miller,
John W. Brady
4th Row: Left to right,
Robert S. Parker
Norman N. Potter,
Frank Liu,
Donald C. Graham
5th Row: Left to right,
Donald J. Lisk,
Robert C. Baker,
Donald H. Beerman,
Robert R. Zall,
John W. Sherbon,
Joe M. Regenstein
1988
trends in yogurt and cottage cheese, cheese technology advances, safety
of cheese, restoration of defects in cheese made from high somatic cell
milks, specialty cheeses, and food problems of developing countries.
David P. Brown, Dairy Plant Manager since 1978, became Extension
Associate with responsibility in dairy processing and quality control. He
was promoted to Senior Extension Associate in 1992.
D
r. Robert Gravani was appointed Director of the Empire State Food
and Agriculture Leadership Institute. This program provides intensive
leadership training for individuals interested in developing new skills. An
Extension Associate position was created within the department to help
maintain Dr. Gravani’s program while in this temporary duty. He served as
Director for two years.
Donna L. Scott became an Extension Associate to assist with Professor
Gravani’s program. Donna received her B.S. in foods and nutrition from
Michigan State University and an M.S. in Food Science from Cornell. She
came from a position of Research Support Specialist with Dr. Robert Baker
in the Department of Poultry and Avian Science. Donna’s program includes
food safety extension programs for food service personnel, soup kitchen
and food bank staff and volunteers, as well as consumers and regulatory
personnel.
60
The 1980’s
Dr. Syed S. H. Rizvi was promoted to full Professor effective January 1,
1988.
Laura Hatch was appointed Sales Assistant in the Cornell Dairy Store.
Mary Fraboni joined the department secretarial staff to work with Bob
Gravani and Bill Anderson. She subsequently became Department Secretary
for Drs. Ledford, Miller and Hotchkiss.
It was with great sadness that we record the untimely death of Professor
Emeritus William K. Jordan at the age of 65. He had retired the previous
December after 37 years in the department.
The Food Processing and Development Laboratory was dedicated
November 2, 1988 with a symposium and dedication program featuring
Donald G. Butcher, Commissioner of the State Department of Agriculture
and Markets as keynote speaker. Butcher presented the two-story laboratory
building on behalf of the State government to Cornell President Frank H.
T. Rhodes. Financed by the State of New York, the new six million dollar
laboratory is being used to train food technologists in all phases of food
development, technology, and research. It will significantly enhance the
competitive position of the State’s food industry, which is a major contributor
to the economy of the State.
Other symposium speakers were CALS Dean David L. Call, Clyde E.
Rutherford, President, Dairylea Cooperative, Nico vanZwanenberg, Empire
Cheese Co., and Arnold Denton, Campbell Soup Co. An open house
followed the dedication ceremonies.
The 31,600 square-foot lab has state-of-the-art equipment in the main
food processing area for heating, freezing, chilling, canning, dehydrating,
extruding, homogenizing, separating, blending, fermenting, concentrating,
distilling, and packaging. There are 11 walk-in environmental chambers
that can be operated under a wide-range of temperatures and humidity,
three laboratories for food chemistry analysis, and five storage rooms, a
classroom, a machine shop, and locker facilities.
1989
A
highlight of 1989, was a symposium on “Food Chemistry and the
Senses” in honor of Professor Emeritus W. Frank Shipe. It was presented
on April 3-4 at the Sheraton Inn, Ithaca. Dr. Shipe had made many valuable
contributions to the relationship between food chemistry and the sensory
quality of foods, many times conducting pioneering research which applied
sound food chemistry to practical solutions. This symposium presented a
state of the art discussion of the food chemistry’s impact on the sensory
sciences. Discussions showed how instrumental analytical results can be
correlated with sensory results and how chemical and biochemical
modifications can impact the quality of food.
61
Food Science at Cornell University
…A Century of Excellence
The Herrington Legacy Four Generations
Left to right: Professors
B. L. Herrington,
W. Frank Shipe,
Richard A. Scanlon and
Joseph H. Hotchkiss
In conjunction with the symposium, the Department hosted an open
house in honor of Professor Emeritus B. L. Herrington and his student,
Professor Emeritus W. Frank Shipe. Four generations of Food Scientists
were present. Dr. Richard Scanlon, Professor of Food Science, Oregon
State University, a student of Professor Shipe, and Dr. Joseph Hotchkiss,
student of Dr. Scanlon and a Professor in the Department. A Food Science
teaching fund was established as a result of the W. Frank Shipe Symposium.
Dr. Harry Lawless was appointed Assistant Professor of Sensory Sciences
effective January 1st . He holds a B.S. degree from Yale University, a M.S.
and Ph.D. from Brown University, all in Psychology. Before coming to
Cornell, he was a Senior Scientist at S. C. Johnson Wax Company. His
specialization is sensory evaluation of foods and flavor perception.
John Brady became Associate Professor with tenure effective July 1,
1989.
The Food Safety Laboratory was established to support the growing
number of consumers concerns about our food supply. Dr. Joe Chen
supervised the day-to-day activities of the laboratory. Dr. Hotchkiss was
Professor-in-charge of the facility. Professors Boor and Wiedmann now
oversee that facility.
On September 20, Dr. Richard A. Ledford became the 63rd President of
the New York State Association of Milk and Food Sanitarians. Other members
of the Department who served as President are: James White, Robert Holland,
David Bandler, William Jordan, Kim Bukowski, and Kathryn Boor. Richard
March was Executive Secretary of the Association for 24 years. Currently,
Janene Lucia is the Executive Secretary. The name of the Organization was
changed in 2001 to the New York State Association for Food Protection to
more correctly describe its mission.
Robert Gravani completed his term as President of the International
Association of Milk, Food and Environmental Sanitarians, now known as
The International Association for Food Protection.
62
The 1990’s
1990’s
T
he 1990’s continued the trend of budget reductions and the downsizing
of the faculty. Five retirements (R. Zall, N. Potter, D. Graham, J.
Sherbon, R. Ledford and D. Bandler) and two resignations (J. Kinsella
and A. Inda) were matched by only four appointments (S. Mulvaney, K.
Boor, R. Liu and M. Wiedmann) resulting in a net loss of three. At the end
of the century, the professorial faculty stood at 13, — a reduction of onethird over the last 15 years.
This was also the decade of the “Strategic Plan.” The college under the
direction of Dean Lund was organized into “six councils” to assist in the
strategic planning process. These included Agriculture, Biological Sciences,
Environmental Science, Food and Nutrition, Community and Rural
Development and International. Fitting into these “pillars” caused great
pain and annoyance among faculty and greatly distracted them from
meaningful work. The effort faded away when the Dean left upon the
completion of his first five-year term.
1990
E
arly in 1990, The Dairy Bar was returned to the Department. Under the
direction of Joe Davidson, it was renovated with volunteer help and
opened as an ice cream parlor. It again became a popular spot and has
been a successful operation. It specializes in soft and hard ice cream,
shakes, sandwiches and microwave-ready foods.
On March 30, 1990 it was announced that Professor John E. Kinsella
was appointed Dean of the College of Agricultural and Environmental
Sciences, University of California at Davis. Dr. Kinsella was a member of
the faculty in the College of Agriculture and Life Sciences at Cornell since
1967. He was the Liberty Hyde Bailey Professor of Food Chemistry and the
General Foods Distinguished Professor of Food Science. Dr. Kinsella served
as chairman of the department from 1977 to 1985 and also as director of
the Institute of Food Science at Cornell from 1980 to 1987. Dr. Kinsella was
recognized internationally for his work on lipid biochemistry. Dr. Kinsella
resigned effective October 1, 1990. He was appointed Adjunct Professor
for a period of two years to complete the graduate programs of several
students. He made regular visits to the department to accommodate his
Cornell Students.
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Food Science at Cornell University
…A Century of Excellence
Captain Leo Berger, Class of ’42 alumnus of the Department and later at
the Law School pledged $250,000 to the department in the international
area in honor of Frank V. Kosikowski as a teacher and a scientist. Mrs.
Berger, at one time, was office manager of the Department.
Dr. Robert Baker was appointed Professor Emeritus in the Department
of Food Science on March 6.
Dr. David Barbano received the Cheese Industry award to a standing
ovation at the New York State Cheese Manufacturers’ Association Annual
Meeting.
Dr. Steven Mulvaney was appointed Assistant Professor of Food
Engineering. He was formerly Assistant Professor of Food Engineering at
the University of Missouri. He earned his B.S. from the University of
Massachusetts and M.S. and Ph.D. at Cornell. His specialty is process control
of food unit operations and the extrusion of foods.
1991
I
n May, 1991, John Brown, Manager of the Food Processing and
Development Laboratory left to assume a position with Ralston Purina in
St. Louis. Joe Davidson became the General Manager of both the FPDL and
the Dairy Operation.
Promotions during 1991 included: Drs. Gravani and Miller to Full
Professor and Dr. Carl Batt to Associate Professor with tenure.
Mary Lynch joined the staff as Administrative Supervisor in the business
office. She had worked for several years in central administration.
Professor Emeritus Richard P. March retired for a second time as
Executive Vice President of the Northeast Dairy Practices Council. This
was a position he held for almost twenty years, and was responsible for
creating uniformity among the state regulations and labeling of dairy
products.
Senior Extension Associate Eugene T. Wolff retired from the department
after 17 years at Cornell. He provided extension instruction in quality
assurance, product composition, and chemical and bacterial analysis. He
earned a B.S. degree from the Pennsylvania State University with additional
credits in Chemistry from Syracuse University. Before coming to Cornell,
he had a 25-year industry career, mostly with Dairylea Cooperative. Steve
Murphy stepped into Gene Wolff’s duties as Extension Support Specialist
and was eventually promoted to Extension Associate upon completion of
his Masters degree.
64
The 1990’s
1992
R
obert R. Zall retired on May 31. He joined the college faculty as an
Associate Professor in 1971 after twenty years in the dairy industry. He
was named Professor in 1978. He taught undergraduate courses in sanitation,
food processing, and waste management and directed graduate students
in food science and technology and in environmental quality. Sabbatical
leaves took him to England to work with a dairy concern and to California,
where he served as project director for a study/demonstration project funded
by Dairy Research, Inc., and the California Milk Advisory Board. He received
citations from the Environmental Protection Agency in 1975 and 1979. Dr.
Zall received B.S. and M.S. degrees from the University of Massachusetts in
1949 and 1950 and a Ph.D. degree from Cornell in 1968.
Norman N. Potter retired on June 30. He came to Cornell as an Associate
Professor of Food Science after thirteen years in research and development
in the food industry. He was appointed Professor in 1972. In addition to
teaching, he served as undergraduate advisor and graduate student chair.
His research interests included the nutritional effect of new processing
methods on foods and the preservation of foods for developing regions.
He consulted for many US food and equipment manufacturers and for
several government agencies. He was a member of many professional
societies and a recipient of IFT’s Cruess Award for Excellence in Teaching.
Dr. Potter received a B.S. degree from Cornell in 1950 and M.S. and Ph.D.
degrees from Iowa State University in 1951 and 1953.
Promotions in 1992 included David Barbano to Full Professor. He was
Associate Professor from 1986 to 1992. David P. Brown was promoted to
Senior Extension Associate. He joined the Extension staff in 1988 after
serving 10 years as Cornell Dairy Plant Manager. Prior to that, he was a
Research Support Specialist working with cheese, cultured dairy products,
frozen desserts and waste management.
On December 17, 1992, Dean Call announced, “Stocking Hall is next in
line for renovation.” We have certainly heard that story before!
1993
J
oseph H. Hotchkiss was promoted to Full Professor on January 1st . Harry
Lawless was promoted to Associate Professor, with tenure on February
1st . Steven Mulvaney was promoted to Associate Professor with tenure on
November 1, 1993.
Planning for the renovation of Stocking Hall is finally underway. The
faculty received renovation forms. Steve Harvey, Coordinator of Facilities,
attended the meeting to review steps the College takes when renovating
facilities. The Program Phase will be approximately nine million dollars.
Mr. Harvey suggested that faculty forget present facilities and visualize
new spaces and configurations. Steps involved are 1) earmarking of funds;
2) justifications based on expected demands for the next 20 years provided.
Physical work three months from now involves hiring a design architect
(about 1 year); two phases of construction will take about three years.
65
Food Science at Cornell University
…A Century of Excellence
Janice Brown was promoted to Lecturer on March 18, 1993 and became
the first to occupy the lectureship endowed by a $750,000 gift by Mrs.
Marie Lavallard. It is named for Louis Pasteur in honor of her husband who
was French and an admirer of Pasteur.
John Kinsella died suddenly on May 2, 1993 of an apparent heart attack.
He was Dean of Agriculture at UC Davis since October 1990. Prior to that,
he was a faculty member of the department since 1967. A memorial service
was held in Anabel Taylor Hall on August 16.
By mid-year, renovation activities were moving very rapidly. The minutes
of the August 19th faculty meeting had the following report:
“Renovation: The program document is nearly complete, and it is hoped
to send it to Albany in September. Old and new equipment must be
identified. Funding of nine million dollars has been approved so far of the
$14 million required. An architect is to be hired in spring ’94. It has been
agreed by the Dean’s office that space will be provided for 18 faculty. The
department’s projected population is for 212 people, not including
undergrads, and Stocking Hall has 67,171 total sq. ft. The new proposal is
for 75,696 sq. ft. A listing of proposed space and support rooms (mail,
copier, meeting rooms) for faculty, staff, and students was discussed. The
Tower Section West will be renovated for offices, and the center building is
to be torn out and replace for all labs. New construction equals 46,355 sq.
ft. The new center section, containing four floors for labs, will be built first
beginning Spring ’96 at the earliest.”
Nineteen ninety-three also marked the installation of the high-speed
Internet server. By July the hard wiring had been completed and e-mail
addresses were issued. Welcome to Cyber Space!
1994
A
faculty retreat on May 31, 1994 identified many issues affecting the
departments program and established objectives to be presented at
the Comprehensive Review scheduled for October 10-14. In addition to
the budget and faculty reductions, several other problem areas were outlined:
The space in Stocking was deemed to be inadequate for the present and
long term needs of a modern food science department. This is being addressed
in the current renovation plan.
Retirements of faculty active in International Food Science have resulted
in insufficient faculty effort to train students interested in this field. Support
to appoint a faculty member with international interests was made a priority.
Although the undergraduate enrollment has been in the range of 43 to
47 for the past four years, there was a steady decrease over the previous ten
years from a high of approximately 100. The faculty feels that a goal of
about 80 undergraduates is appropriate, based on available career
opportunities and the capacity of the department’s faculty to teach and
advise undergraduates. This important issue needs to be addressed
with vigor.
66
The 1990’s
Support Operations, the Department’s Dairy and Food Processing and
Development Laboratory (FPDL) are important to the department’s academic
programs. During recent years, a decline in sales has occurred in all dairy
product categories on campus. This trend may continue in spite of staff
efforts to reverse it. The department needs to develop and implement a plan
to appropriately size the Dairy Operation for the future taking into
consideration the needs of the department’s program and marketing trends.
The increased awareness of the FPDL by the food industry has created a
high level of activity from outside organizations. A utilization plan that
will provide the maximum benefit to the program and the food industry
must be established.
Dr. Kathryn Boor joined the faculty of the Department of Food Science
as an Assistant Professor of Food Processing Microbiology effective July 1,
1994. Dr. Boor received her B.S. degree in Food Science from Cornell
University in 1980, her M.S. degree from the University of Wisconsin,
Madison, in Food Science in 1983, and her Ph.D. degree in Microbiology
from the University of California at Davis in 1994. She was a Research
Associate from 1985-90 in Food Science Cooperative Extension, University
of California-Davis. In addition, she was a Food Scientist at Winrock
International for approximately two years after she graduated from Cornell.
While in that position, she was stationed in Maseno, Kenya.
1995
J
oe Davidson, General Manager of the Dairy and Food Processing
Development Lab left to accept a position with Tetra Pak. Eric Hallstead
became the interim manager of the FPDL and Jerry Brown of the Dairy
Operation.
Nancy King, department secretary since 1985, retired in July. Mary
Fraboni moved into that position and has continued to serve as Secretary
to Chairmen Ledford, Miller and Hotchkiss.
June 1995 was our turn again to host the American Dairy Science Annual
meeting. The event was attended by over 2,000 scientists from around the
world in a four-day conference on the Cornell campus. Our Department
and Animal Science jointly sponsored it.
By mid-year the department was represented in Cyber Space with its
own “www home page.” Candid photos of faculty were taken and
downloaded. This started worldwide requests for information over
the “net”.
Pictel, a telephone line video connection was established between the
Department, Geneva and Penn State. The link was designed to save travel
and share programs in the three centers.
67
Food Science at Cornell University
…A Century of Excellence
1996
Richard A. Ledford
Professor Emeritus
J
uly 1996 marked the retirement of Professor Richard Ledford. He had
served a total of 17 years as chair of the Department. Dean Lund cited
Dr. Ledford’s leadership and thanked him for his service. He was
appointed Professor Emeritus by unanimous vote of the faculty. Dr. Dennis
D. Miller was named Chair of the department for a three-year term.
1996 was one of the most deficient budget years with a seven percent
core budget cut. It resulted in losing three state-line teaching assistantships,
a research support specialist, and a delay in filling Professor Ledford’s
spot.
The good news was that the recruiting efforts of Lecturer Janice Brown
were starting to pay off. Undergraduate numbers were reported to be 67
for fall term ’96. This was up from 43 in 1994.
Dennis D. Miller,
Professor, Department
Chairman and Assistant
Director - Institute of
Food Science
68
The 1990’s
1997
D
r. Shri K. Sharma was hired on August 1st to lecture and present
laboratory classes in the Food Engineering program.
Kim Bukowski became the new manager of dairy operations, filling an
almost two-year vacancy. She had been manager of the Borden Ice Cream
plant in Syracuse when the company went out of the frozen desserts
business. Her efforts over the past five years have brought the operation
back into the “black.”
Jackie Gilbert moved up from the controller’s office to be the new
financial specialist. This is the position previously held by Mary Lynch,
who married Joe Davidson and moved to Texas.
In order to improve computer efficiency, everyone was encouraged to
abandon their “Mac’s” and purchase PC based platforms. Professors Lawless
and Bandler refused, and continue to enjoy a higher level of satisfaction
and performance.
Cornell, with Food Science and Ag. Economics cooperating, had a booth
at the World Wide Food Expo. We were one of two University’s participating
and created great interest in our programs.
D. K. Bandler retired on December 3, 1997 with the agreement that he
would continue to teach his three courses and serve as Extension Leader
for the next three years. That time could be used to search for a replacement.
1998
P
rofessor Emeritus B. L. Herrington died February 6, 1998. He was 94.
In 1998, the Gourman Report on undergraduate programs ranked Cornell
number one for all Food Science programs across the country. Cornell
topped the list of the 18 leading institutions, scoring ahead of such peer
universities as Michigan State, MIT, California-Davis, and Wisconsin-Madison.
Dr. Carl Batt was promoted to Full Professor.
The renovation program took a nasty turn. While $22.9 million was
approved, it carried a provision that the funds be matched by Cornell to
complete the project. On October 8th , all planning was stopped until the
funding could be reached.
69
Food Science at Cornell University
…A Century of Excellence
1999
I
n 1999, the number one status of the Cornell Food Science Department
was re-confirmed by Ken Lee from Ohio State University in a recently
completed survey ranking the top five food science departments in the
country. This survey was sent to food science departments across the
country, and the administrators/chairs ranked the schools they thought
had the top five food science programs. Cornell’s Food Science program
ranked number one in the nation according to the country’s food science
administrators.
(Ed. Note: It must be the faculty – It certainly isn’t the building!)
In a realignment of the support staff, Janene Lucia was promoted to
Executive Staff Assistant. She will work with the Dairy Extension Program,
the New York State Cheese Manufacturers’ Association, the NYS Association
of Milk and Food Sanitarians and the Milk Quality Improvement Program.
Marion Stevens was promoted to Systems Support Specialist. She is in
charge of the Media preparation center; slide generation, and the
management of computer services in the Department.
Dennis Miller’s term as Chair was extended for another three years to
June 30, 2002.
Dr. Martin Wiedmann was appointed Assistant Professor of Food Science
on June 1st , 1999. He had been a Research Associate in the Department
since 1997. He earned a Ph.D. in Food Science at Cornell and Dr. Med. Vet
(the equivalent of a DVM) in Veterinary Medicine from the University of
Munich, Germany. His major interests are in molecular pathogenesis and
evolution of bacterial and food borne diseases.
Bill Anderson accepted a position as Vice President of Finance and
Administration at Glouster County College in southern New Jersey. Bill
had a twenty year career managing the finances and general administration
of the department which included the enterprise operations. The faculty
and Cornell owe him much for his service.
After an extensive search, Terry MacIntyre was appointed Senior
Administrator. She had previously been Administrative Manager in Genetics.
...And so the 20th century came to an end and Y2K arrived with no
apparent damage to the department.
70
2000
2000
W
e start out the new century with news that Professor Emeritus
Robert F. Holland passed away on Sunday, January 16th . A fund
was established in his honor to maintain the Dairy and Food
Science Memorial Library, and to perpetuate the History of the Department
that he nurtured for over half a century.
Dean Lund joined the Food Science faculty with an office on the second
floor. He used his time to write his memoirs before moving to an
administrative position at the University of Wisconsin.
Carl Batt was named to a Liberty Hyde Bailey Professorship in the
College of Agriculture and Life Sciences. This very prestigious award is
given to ten faculty members in the college. John Kinsella received this
honor during his tenure.
Since the Stocking Hall renovation/reconstruction will not occur any
time soon or perhaps in the 21st century; the college has agreed to upgrade
some public areas in the building. This is just in time for the Centennial
Celebration!
Dr. Susan Henry became the Ronald P. Lynch Dean of the College of
Agriculture. She was previously Dean at Carnegie Mellon University in
Pittsburgh.
2001
D
avid P. Brown, who retired on December 30, 2000, was re-hired for a
three-year term to continue his teaching and extension duties. As
Senior Extension Associate, he continues to present programs to industry
and regulatory personnel on processing and quality control issues.
As a result of an unsuccessful search for the “dairy position” vacated by
Professor Bandler, Brandon Nelson was hired as a temporary lecturer to
teach the Dairy Foods Processing course. Brandon is a Ph.D. candidate in
Professor Barbano’s laboratory. The search to find a suitable dairy processing
professor continues.
Terry Fowler left the department on May 29th after a long career as
Field of Food Science secretary. Janette Robbins became her replacement.
The first Annual Cornell Dairy Open Golf Tournament was held at the
Robert Trent Jones course on August 9th. In addition to the Cornell players,
the tournament attracted 32 people from industry and raised $3,000. The
71
Food Science at Cornell University
…A Century of Excellence
Northeast Ice Cream Suppliers Association also presented the Dairy
Operation with a check for $5,000 for the dairy equipment fund.
Scott Hawks became the Acting Director of the FPDL when Eric Hallstead
left for a position with Tetra Pak.
2002
Joseph H. Hotchkiss
Professor
D
r. Dennis Miller announced his decision to return to teaching and
research after six years as Chair of the Department. Dr. Joseph Hotchkiss
succeeded him on July first.
The year 2002 marks the Centennial of the Department of Food Science.
A three-day celebration is scheduled for October 13, 14 and 15, 2002 with
a symposium that will contrast the “Evolution of Food Science at Cornell”
with “The Vision for the Future.” We will be “Building on a Century of
Excellence” applying the new focus of biotechnology, genomics and
molecular biology to the world of Food Science to help insure a safe,
abundant and wholesome food supply throughout the world. The Next
100 years will present incredible opportunities for this, and the next
generations of Food Scientists to come.
Until then… “That is the way it was!”
72
The Formation of Food Science
Part
Part II…
II…
Rest of Story
Formation of Food Science
Dr. B. L. Herrington
“When Dreams Come True...”
A
s one contemplates the History of our Department, it becomes clear
that one man stands out as the “Father of Food Science at Cornell.”
While the early first mission was to serve dairy interests, others in
the food industry wanted their needs met too. B. L. Herrington recognized
this as an opportunity, and moved the Department in that direction.
The beginning of Food Science is perhaps best told in the words of Dr.
Herrington himself. Prompted by the news of ground breaking for the new
Food Processing and Development Laboratory, B. L. wrote to Chairman
Ledford on July 14, 1986.
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Food Science at Cornell University
…A Century of Excellence
Dear Dr. Ledford,
I have just received a copy of the Cornell Chronicle telling about
ground breaking for a new Food Science building. Dreams do come
true if you live long enough. How many years have you waited for the
new building? We were talking about a new building when I went to
the Philippines in 1964.
But I was dreaming of a new building long before that. It was in
the early 1950’s that I volunteered to organize and teach an introductory
course in food science, and to serve as faculty adviser to students in
the new curriculum. I was convinced that the market for dairy science
graduates was declining, and that there was a need for a much broader
based department of Food Science. I was determined, if possible, to
capture the new Food Science program for our own department.
The education committee of the N.Y. State Canners and Freezers’
Association came to Ithaca to ask Dean Myers to establish a new
department which would serve the food processing industry, as the
dairy department served the dairy industry, the dean appointed a
committee to study their request. That committee was composed of
the heads of the departments of Poultry, Animal Husbandry, Ag
Engineering, Pomology, Ag Economics, Dairy, and Vegetable Crops, if
my memory is correct. Professor Sherman asked me to represent him
on that committee and I did. The head of Vegetable Crops, Professor
Thompson, was chairman of the committee. The committee reported
to the dean that there was a need for the kind of training requested,
and recommended that the request be granted.
In the beginning, there was no budget for the Food Science program.
It had no office, staff, or equipment of its own. Although I had a full
schedule in our department, I volunteered to organize and teach an
introductory course in Food Science, similar to dairy one, and I
74
The Formation of Food Science
volunteered to serve as faculty adviser to students in the new curriculum.
(I was already adviser to all Dairy Industry students).
This new program was nominally directed by the committee of
department heads but the whole committee met only once a year
when the canners and freezers education committee came down to
review the program. Responsibility for operation of the program was
left with Professor Thompson. I consulted with him quite frequently. I
wanted his support for everything that I did. I can’t remember any
time when he objected to my proposals. We worked out a curriculum
as well as we could from previously existing courses, and I prepared
a brochure describing the new program for distribution to high schools.
Later, we persuaded a man in the engineering college to offer an
elementary course in engineering for my students. After a couple of
years I started a food science seminar for seniors.
They had to prepare a series of reports dealing with topics not
covered in any of their courses, topics which I believed would be
important to them on the job. I also managed a “farm practice” program
under Professor Shapley, placing students in food processing plants
during the summer months.
The food processors were not happy with that program. They had
visions of a staff of half a dozen professors in a new department. All
they got was a part time volunteer from dairy industry. And the
“committee” agreed with the canners. The program was inadequate,
but the dean said he had no money. The committee agreed with the
canners that a committee drawn from many departments could not
properly manage the kind of program the canners wanted, and that
the program needed a budget of its own. Finally, Professor Bruckner,
head of the Poultry Department, spoke up and told the committee
that, in his opinion, the Dairy Industry department knew more about
food processing than any other department, and he moved that the
75
Food Science at Cornell University
…A Century of Excellence
committee advise the dean to make dairy industry responsible for the
program. The motion was passed, and the dean placed the Department
of Dairy Industry in charge.
We needed more staff to expand the program. Somehow Dr.
Sherman got money to hire a new man to teach Food Science One. I
can’t remember his name but there was much dissatisfaction with him.
He was dropped after a year or two.
In the meantime, I was dreaming of a new building, which could
house the equipment needed for processing fruits and vegetables.
They were not big dreams, like yours, but they were dreams, and I
talked more than once with Professor Gibson, director of resident
instruction, about the need for processing equipment and a place to
house it. I had little hope of getting space or equipment but I did not
want the need to be forgotten. Then, one day, Gibson phoned saying
that plans were being finalized for a new Ag Engineering building,
and that all of the space in the building had not been assigned. If I
would make a request for space, telling how it would be used, and
what equipment was needed, there was a chance that I could get it. I
believe I had only one week to prepare plans.
I called on Professor Gortner, then in the nutrition school, for
help. He had some industrial experience, and had helped me with the
Food Science program. We learned that part of the northeast wing of
the new building might be available to us. Although I had wanted
facilities for a long time, I had never tried to put plans on paper
before. We did the best we knew how in the time available, and the
space available. I was never proud of what we did except that we did
get space for future development. If we had known more about what
courses would be taught, how the space would be used, etc., we
might have done a better job.
This has been a rambling letter. The news article started me
reminiscing about events of 40 years ago, things almost forgotten.
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The Formation of Food Science
I had thought that we would eventually offer graduate work in
food processing but I believed we should have a stronger undergraduate
program, and better processing facilities, before we offered graduate
work. Then I discovered that the food processing group at Geneva
had requested the graduate school to establish a graduate field in food
processing and that all the members of the new field, as listed in the
graduate catalog, were members of the Geneva staff. I did not want
them to pre-empt the field. I went to the dean of the graduate school
to object. I pointed out that under the rules of the graduate school,
members of the Geneva staff could serve only as co-chairman of
graduate committees. The rules required that the other co-chairman
must be on the Ithaca campus. I told him that the new field could not
operate without members on the Ithaca campus and I gave the dean a
list of people whom I thought should be listed in the new field. I
included Wellington of An. Hus. who was working with meat, a man
in vegetable crops (Ora Smith) noted for his work with potato
processing, a man in poultry (Baker) who was developing new poultry
products, Smock who was working with fruit storage problems and,
of course, most of the dairy staff.
The dean agreed with me and I was designated field representative
representing Food science on the Ithaca campus. I believe Robinson
was the first field Representative from Geneva.
Sometimes I dream that I am back at Cornell giving a lecture, or
explaining something to a student. I note that Kosikowski has stayed
on for many years after I left, he must be well past 65. I would have
been happy to continue there for many years, but Irma’s health was
failing and I had promised her that I would retire when through in the
Philippines so that we could have a few years together. I am glad that
I did, for she did not live long after we came back.
I was 82 last month. My hearing is poor, and a cataract in one eye
is getting bothersome, but I am in good physical condition otherwise.
77
Food Science at Cornell University
…A Century of Excellence
I climb to the crest of the Sandias (elevation 10,678 feet) each year to
celebrate my birthday and I still walk much faster than most people.
During the school year, I spend four half days in the local school
coaching students who are lagging behind the class 5th grade. The
teachers have almost no time to give individual students help and
some need help badly. I enjoy working with the kids and we get
along fine. When top rank students ask why I never call them to my
desk, I tell them I will when they flunk their exams.
Such is the news from here. Give my regards to anyone there who
remembers me?
Sincerely
B.L. Herrington
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The Formation of Food Science
Prompted by the dedication of the Food Processing Laboratory on
November 2, 1988, he further wrote:
“WHEN DREAMS COME TRUE, THE HEART REJOICES”
“I left Ithaca in 1964. Since then, the number of
graduate students in Food Science, and the number of
staff members in what is now called the Department of
Food Science has grown almost unbelievably. I have read
that, in number of students, the graduate field of Food
Science ranked seventh among 87 fields in the graduate
school. (1983)
With that growth, there has grown an increased need
for a larger laboratory and modern food processing
equipment. I have taken a keen interest in that growth
and I know that many plans have been drafted, many
requests have been made, for a food processing pilot
plant, a building provided with small scale equipment
similar to that used in commercial plants. For many years,
such requests went unanswered. Now, after forty years, a
six million dollar building has been constructed for that
purpose, and it is being dedicated today, November 2,
1988, as I am writing these pages. A DREAM HAS COME
TRUE, AND MY HEART REJOICES.”
B. L. Herrington died on February 6, 1998 at the age of 94.
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Food Science at Cornell University
…A Century of Excellence
80
Personal Perspectives
Personal Perspectives
John E. Kinsella
J
ohn Kinsella was another powerful force in the move from Dairy to
Food. Although much of his research utilized milk lipids, his focus was
on Food Chemistry. He led the Department in the transformation that
made it a leader among Food departments. His term as chairman
coincided with the planning of the Food Processing and
Development Lab.
In 1990, on the eve of his leaving to become Dean of Agriculture at the
University of California at Davis, Professor Kinsella wrote for the Personal
Perspectives column of the Department Newsletter.
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Food Science at Cornell University
…A Century of Excellence
“At the request of my distinguished colleague, Professor Kosikowski,
I promised to make a few informal comments (eschatological?) before
my ‘sojourn-west.
Needless to say, as the last few days of my tour in Stocking Hall
approaches, one is suffused with a range of emotions emanating from
multiple memories, uncertain anticipation and of course, some
excitement at the approach of many new challenges (including an
initial budget cut of 10-12% and the Big Green initiative!). Stocking
looks better all the time, the people as a community, the familiarity
and even the physical state of the building itself!
When I arrived here 23 years and some 32 days ago, Stocking was
a very different place, perhaps not physically but in terms of a pervading
philosophy and sense of professionalism. My assigned office space
was Room 12 Stocking Hall. A grimy and smelly room occupied by a
few broken tables and redolent of stale beer (and its metabolic
products), evidence of some prior graduate student club activities.
The basement was a ‘kip’ with some rooms being used by impecunious
graduate students (there were some such species in those days). Room
125 previously occupied by Prof. Krukovsky had been ‘raided’ and
what remained was also obsolete. It bore little resemblance to a
research lab. However, it was slowly furnished, with Al Galpin’s eclectic
materials saved from many prior demolitions, and Rube Goldberg’s
construction style or Al Galpin classic became the architectural mode.
Incidentally, back in those days, Bob Holland understood start up
funds to mean the cost of jump-starting a dead battery in midwinter! It
was tough going trying to get a program underway.
At Cornell at that time, (as is the case today), one has to swim or
sink on the basis of one’s own initiative and motivation. After the
third try, NSF funded a grant and with the help of a couple of brave
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Personal Perspectives
graduate students, my program got going, and thanks to the
contributions of many graduate students, postdoctoral researchers, and
technicians it evolved into a self supporting productive research
enterprise.
Many fond memories will remain after we depart from Cornell, the
fall weather and golden leaves, the support of many faculty, the
enthusiasm, creativity and contributions of many graduate students
each one with a different story, a different personality, imbued with
different ambitions, but most have been successful and a source of
pride and satisfaction. Will cherish the enjoyable and pleasant picnics
and the unselfish contributions of Dave Brown and Bill Anderson,
particularly with the chicken barbecuing and the Genny Cream! I will
long appreciate the excellent cooperation and support of staff and
secretarial members of the department.
Cornell is a great institution because of the people (students, faculty
and staff) with a commitment to excellence. As I prepare to depart, I
express my appreciation to all my colleagues for the privilege of working
here and, come what may, I wish you all continuing success and a
sincere thank you for the many ways, both tangible and intangible,
that have made my experience here a satisfying one. Incidentally, I
should be remiss if I did not recognize the dedicated effort and time
committed by Bob Baker in getting a strong food science program
established at Cornell University. He deserves much credit for his
extensive efforts and background work during the 60’s and early 70’s.
Thanks to all for the teamwork that makes a department function,
for the support and the many memories. My family and I wish you all
good health, contentment and prosperity.”
John Kinsella died unexpectedly on May 2, 1993.
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Food Science at Cornell University
…A Century of Excellence
Frank V. Kosikowski
Professor Emeritus Frank Kosikowski also wrote a personal perspective
that was of historical value. He highlighted the special relationships that
the faculty had with its students. This article was written in 1989.
A commonly voiced criticism directed at the modern
university, including Cornell, is that the undergraduate student
does not get to know his or her professor. The latter is in the
classroom and gone. Where to - no one knows.
If true, it wasn’t always that way, a point illustrated by a
flash back to earlier instructor-student relationships. Captain Leo
Berger comes to mind. About 50 years ago Leo, as we knew
him, was an undergraduate enrolled in our department. I was
one of his teachers. This didn’t prevent Leo and me from going
down to the lower campus with Little Joey, another departmental
undergraduate, to take several semesters of calculus. Together
we attacked the homework and studied for exams. On following
days I would be lecturing to these two in my class in dairy
science and grading their exams. It was fairly common then for
professors and students, in this and other ways, to get to know
each other better and become life-long friends.
Captain Berger was a generous and friendly person who
literally would take the shirt off your back if deemed necessary.
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Personal Perspectives
Once, when I was in charge of a laboratory class and bent over
explaining something to an enrollee, another student
inadvertently sprayed concentrated sulfuric acid over my back.
Leo, close-by, instinctively reached over, grabbed my shirt collar
and tore off the entire shirt, already showing large black holes
and smoke. This quick response to an emergency, which could
have led to serious burns, is what made Leo a great sea captain.
The class with its instructor shirtless celebrated the occasion by
having a milk shake on the house.
Undergraduates of that era and for several decades later
were highly active in their student clubs; in fact, all the officers
in our departmental student club were undergraduates. On the
occasion of their meetings and social affairs they invited all
graduate students and faculty, many of whom would attend for
the camaraderie. Undergraduates also sought out their professors
at all times for advice on getting better grades, on getting married
and on keeping the wolf from their door. Advice was freely
given.
It is said that things have changed dramatically since then,
but, if so, the reasons may be too complex or too obscure to
suggest remedial measures in a short essay. In my 51 years at
Cornell, however, I have yet to see any professors in our
department have a sign on his or her office door stating “by
appointment only”. Your professors are eager to know students
on an informal basis, and it appears certain that our
undergraduates feel the same about their professors. Graduate
students who usually know their way around have beaten a
path to the open door; it would be nice, and perhaps productive,
if more undergraduates would follow suit.
Frank Kosikowski retired in 1986 and remained active as Professor
Emeritus until his death in 1995.
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Food Science at Cornell University
…A Century of Excellence
86
Emeritus Professors
Emeritus Professors
Robert C. Baker (Ph.D., Food Science, Purdue University) was the first
Director of the Institute of Food Science (1970-1975). He held joint
appointments in Food Science and Poultry Science serving as its chairman
from 1980 to 1990 when the Department of Poultry and Avian Sciences
was disbanded. Bob retired that year. He will always be remembered for
his famous Cornell Recipe Barbeque Chicken, which he made popular in
the early 1960’s.
David K. Bandler (M.P.S., Communications/Food Science, Cornell University)
joined the Department in 1965 as Director of the Milk Quality Improvement
Program. He started a new course on Farm Milk Quality, and as senior
faculty members retired, he took over their courses on Market Milk and
Frozen Desserts, Cheese and Other Fermented Dairy Foods. He also taught
the Senior Seminar. He became Department Historian on his retirement in
1998, and continues to reside in the Ithaca area.
Donald W. C. Graham (Ph.D., Food Science, Cornell University) joined the
faculty in 1971 with special interests in Food Fermentations, Microbiology,
Mycology and International Food Science. He served as Director of Minority
Programs for the College of Agriculture from 1976-1982. In addition to
teaching and research in his specialties, he directed the Department’s
International program until he retired in 1994. He also loved to fish!
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Food Science at Cornell University
…A Century of Excellence
Richard A. Ledford (Ph.D., Food Microbiology, Cornell University) rejoined
the Department in 1964 after a three-year term as Director of the New York
State Food Laboratory in Albany. In addition to his academic achievements,
he was a popular and effective chairman of the Department from 1972 to
1977, and again from 1985 to 1996, a total of 17 years. He retired in 1996 to
his native North Carolina.
Donald J. Lisk (Ph.D., Soil Chemistry, Cornell University) brought his interest
in Toxicology to the Department in 1972. His research in the “Fate of Toxic
Metals and Pesticides in Biological Systems” made his transfer to Food
Science a “good fit.” He joined “Veg. Crops” in 1980, but kept a joint
appointment with Food Science. He has served as Director of the Toxic
Chemicals Laboratory since 1956.
Richard P. March (M.S., Dairy Science, Cornell University) joined the
Department as an instructor in 1947 to teach the one-year dairy course.
Became a professor in 1951 working primarily in Dairy Farm and Processing
Plant sanitation. His specialty was training regulatory and industry inspectors
in sanitary practices, especially when bulk milk tanks were introduced on
farms. He served as Department Extension Leader from 1965 until his
retirement in 1977. He now lives in New Hampshire.
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Emeritus Professors
Norman N. Potter (Ph.D., Dairy Bacteriology, Iowa State University) came
to the Department as an Associate Professor in 1966 after extensive industrial
experience. His specialty was in Food Processing and Its Effects on Safety
and Nutritional and Functional Properties. He taught the Introductory Food
Course (FS 100), as well as several advanced courses. He is author of the
widely used text “Food Science.” Upon retirement in 1992, he moved to
Lexington, Kentucky.
John W. Sherbon (Ph.D., Dairy Industries, University of Minnesota) came
to Cornell in 1963 as Assistant Professor of Food Chemistry. His interests
were in Food Analysis, the Physical State of Food Components, and Dairy
and Food Chemistry. He had a major (65%) teaching and advising load
and produced over 30 highly motivated and successful graduate students.
He retired in 1995, remains in Ithaca, and continues to be active in the
Department.
W. Frank Shipe (Ph.D., Dairy Chemistry, Cornell University) joined the
Department in 1949 in the area of Dairy Quality and Analysis. He is best
known in the industry for his work in eliminating off-flavors in milk. He
was the coach of the Dairy Products Judging Team for many years and a
respected judge among his peers. His research in electronic analysis of
dairy and food products led to many breakthroughs particularly in the area
of freezing point analysis. He retired in 1986, but continued to serve the
Department as Chair of the Curriculum Committee for many years. He lives
in Ithaca, by Fall Creek.
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Food Science at Cornell University
…A Century of Excellence
James C. White (Ph.D., Bacteriology and Dairy Science, Cornell University)
was Director of Research of the Borden Cheese Company before returning
to the Department in 1946 as an Associate Professor. His appointment was
in teaching, research and extension. He taught classes in Milk Processing,
Introductory Dairy Chemistry and Food Quality Control. He retired from
the Department in 1972 to become Professor of Hotel Administration and
teach food sanitation courses in the Cornell Hotel School. His second
retirement came in 1982, when he became involved in climate change as it
affects the environment. He currently lives on Cayuga Lake in Ithaca, and
winter’s in Fort Myers, Florida.
Robert R. Zall (Ph.D., Food Science, Cornell University) was General
Manager of Grandview Dairy before earning his Ph.D. in 1968. He then
went with Crowley Foods as Director of Research and Development, until
returning to the Department as Associate Professor in 1971. He taught
courses in Food Processing, Food Sanitation, Waste Management and Energy
Conservation. He retired in 1992, and lives in Boynton Beach Florida and
Ithaca, NY.
90
Retirements Taken Lightly
Retirements Taken Lightly
R
etirements are often bittersweet events. In later years, each of the
faculty had a party in his honor, received a Cornell rocking chair,
and in many cases a parting poem from the Department “Poet
Laureate” Professor Emeritus Donald Lisk. They are included here as a
memory of affection for the recipient and a commentary on their careers
at Cornell.
In order of their retirement date, here are the poems of Professor Lisk:
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Food Science at Cornell University
…A Century of Excellence
BILL, FRANK AND KOSI
Presented at Faculty Convocation Honoring
Professors Jordan, Shipe and Kosikowski
May 9, 1986
92
Bill, Frank and Kosi,
Were here quite a spell,
They arrived shortly after,
Ezra Cornell.
Kosi, one last request,
You’ll receive from Dean Call,
Can you brew up a mix,
That will level Stone Hall?
I’ve known them all,
For many a year,
So I’ll briefly review,
The memories here.
If you’d do this for Dave,
His life could be heaven,
If you don’t he’ll ask Reagan,
To send in F-111’s.
I always thought Bill’s,
Research was quite keen,
Until he came out,
With pumpkin ice cream.
Well, knowing you all,
Has been very nice,
So now it is time,
To give sage advice.
In research with Shipe,
It took quite a nudge,
To do that taste test,
With foods grown on sludge.
Limit frozen desserts, Bill,
If you want to stay chic,
Don’t roll out of bed, Frank,
Or you’ll land in the creek,
Students first thought,
Eating cheese was a breeze,
Until Kosi told them,
About PCBs.
And for you Kosi, cheese,
May become less attractive,
Because thanks to the Russians,
It may get radioactive.
In Kosi’s wine lab,
They brewed up the best,
But the students couldn’t pass,
The breatholyzer test.
Donald J. Lisk
May, 1986
Retirements Taken Lightly
BOB BAKER’S CAREER
Studying Poultry Science,
For Bob first rang no bell,
So he majored in Pomology,
When he came to Cornell.
No matter the breed or charcoal,
We’d all be at a loss,
When trying to cook our chicken,
Without Bob’s B-Q sauce
With a B.S. in Pomology,
Bob learned by and by,
That a girl named Jackie,
Was the apple of his eye.
But Bob had Jackie worried,
When he said he got his kicks,
From something he’d cooked up,
For some nice, young chicks.
That he knew not of chickens,
Our Bob was very candid,
He thought a Plymouth Rock,
Was where the Pilgrims landed.
While Bob was dressing chickens,
About plants Jackie consulted,
And soon to his surprise,
Baker’s Acres then resulted.
From chicken names Bob heard,
It could only seem,
That Rhode Island Reds,
Were a football team.
That Bob had worked on fish,
We thought was incidental,
But Jackie buries one,
Beneath each ornamental.
To Bob, a chicken brooder,
Was a farmer who, at best,
When counting egg production,
Found nothing in the nest.
Today, Bob studies apples,
And from research now he sees,
Tornadoes work the fastest,
To get apples off the trees.
After studying Food Science,
Said Bob with PhD,
There must be something better,
Than chicken fricassee!!
Since Bob still knows his poultry,
Day Hall to him now begs,
Can’t you develop chickens,
To lay us golden eggs?
In devising his chicken seasoning,
Said Bob with firm clenched fists,
To hell with polycyclics,
And animal activists.
Bob knows why they do this,
Day Hall’s in dire need,
Since now CALS annual budget,
Is only chicken feed.
Into his sauce went vinegar,
Oil, eggs and sarsaparilla,
Plus a pinch of tetracycline,
To knock off salmonella.
For all Bob’s done for poultry,
To make those chickens sell,
He might as well be nicknamed,
Colonel Sanders of Cornell.
Donald J. Lisk
March, 1990
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Food Science at Cornell University
…A Century of Excellence
NORM POTTER’S CAREER
As a teacher and book writer,
Norm Potter had no match,
He taught how food is handled,
Before going down the hatch.
Its peeling paint,
And dripping pipes,
Is it about Stocking,
That you have gripes?
You freeze it, chop it,
Cook it, can it,
And if it’s toxic,
Even ban it.
Do you realize Kentucky,
Can be hot and muggy,
And those two entomologists,
Might drive you buggy.
You emulsify, color,
Sniff and feel it,
Purge out with nitrogen,
And quick, heat seal it.
And black-eyed peas,
And hominy grits,
With candied yams,
Might give you fits.
You test the headspace,
And fortify it,
Till it’s just right,
For your diet.
But the air you breath,
Can give one thrills,
Especially near,
Those moonshine stills.
You pickle, spray dry,
Vacuum pack,
And if not tasty,
Take it back.
You’ll be sorely missed, Norm,
When discussing our objectives,
Your philosophical approach,
Always put things in perspective.
Are you retiring Norm,
Since you’ve put in your time,
Or is this an escape,
From Kosi’s wine?
But the looks of your office,
We will surely enhance,
For once you are gone,
We will water your plants.
Nitrosamines, metals,
And mycotoxins,
Are you retiring,
To avoid these concoctions?
And whenever you visit,
We’ll all have a ball,
That’s if we can translate,
Your new southern drawl.
Donald J. Lisk
June, 1992
94
Retirements Taken Lightly
BOB ZALL’S CAREER
When foods are processed,
And tested for taste,
A researcher somewhere,
Must deal with the waste.
But the research results,
Had best be good news,
Lest you’re found in a river,
Wearing large concrete shoes.
We In Food Science,
Know only too well,
Professor Bob Zall,
Can make food waste sell?
Now we know Bob does sample,
Some of his food creations,
And if not done judiciously,
Causes body weight inflation.
On factory ships,
Fish innards and scales,
Are thrown overboard,
And on the ship sails.
So Mollie said to Bob,
”Your new waste manager’s me,
But when I refer to waste,
It’s W-A-1-S-T!
Thought Bob ‘Why not,
Use this waste to make,
Some plant fertilizer,
And scrumptious fish cake?”
“So get out and cut the lawn,
And no more relaxation!”
Said Bob, “But my research,
Is energy conservation!”
He cooked, ground and pressed,
Until the cake looked fine,
Then he thought why not,
Serve these cakes with wine?
We’ll all miss Bob Zall,
In old Stocking Hall,
In classes and out,
We’ve all had a ball.
But scientists have long known,
That it is surely best,
To use predaceous fish,
When running fish taste tests.
His enthusiasm and humor,
Made his classes unique,
Which was easily shown,
In his students’ critiques.
So Bob threw fish cakes overboard,
To give the sharks a snack,
But fifteen minutes later,
The sharks all threw them back!
So we give Bob and Mollie,
Our future best wishes,
Knowing he will be thinking,
Of new food waste dishes.
Bob has also done studies,
On processed food waste,
For companies that are,
New York City-based.
Donald J. Lisk
October, 1992
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Food Science at Cornell University
…A Century of Excellence
DICK LEDFORD’S CORNELL CAREER
96
Dick came from North Carolina,
To Cornell’s Stocking Hall,
Next to Ag and Markets,
And back here after all.
“Downsizings” now the word,
Fundings gone to hell,
So Dick did more with less,
For the glory of old Cornell.
Dick’s lived through the period,
When milk was jerked by hand,
To machines and BST,
Now used throughout the land.
Dick wrestled with the budget,
That has gone from good to bad,
For all that we know next,
Our cows may all go mad.
Dick remembers food unpackaged,
Super stores were not the rave,
Some food still cooked on wood stoves,
Rather than microwaved.
To keep his sanity,
With the College’s lack of bucks,
Dick pursued food spoilage microbes,
And out of wood carved ducks.
In the early days of Food Sci,
Dick ate ham and eggs,
Golden guernsey was in fashion,
And there were few federal regs.
When carving out new birds,
Dick needs models, I suppose,
So if you carve bald eagles,
For you, could I not pose?
Dick drank whole milk for health,
Exercise was just a fad,
And chowing down with ice cream,
No one said was bad.
And a lap top computer,
Dick will soon learn to use,
But Dick, is it not Martha,
Who, on your lap you’d choose?
He dined out at a steak house,
Asking not for meat that’s lean,
And finished off the evening,
With a stop at Dairy Queen.
So Dick is now retiring,
And I hear by word of mouth,
He wants a life that’s easy,
And so is heading south.
Now, its skim milk and fiber,
Fruit and veggies, herbs and fish,
Low fat this and that,
Must be our favorite dish.
Where you look and see the sun,
And hopefully have a ball,
Eat black-eyed peas and grits,
And learn to say y-all?
And its walk 3 miles each day,
And be shielded from the sun,
Take antioxidant supplements,
So is life really fun?
But Dick you’ll be remembered,
By all in Stocking Hall,
For your teaching and research,
And a Chair who was fair to all.
There’s carcinogens in our food,
And mercury in our fish,
And near beer and wine coolers,
Aren’t an imbiber’s wish.
We wish you and Martha well.
Under Carolina’s moon,
Imbibe on “Southern Comfort,”
And visit us very soon.
NIH had drive-in windows,
Turn down of grants was rare,
Now Health and Education,
Seems instead on the welfare.
Donald J. Lisk
July, 1996
Former Emeritus Professors
Former Emeritus Professors
A
s this History unfolded, it became apparent that Emeritus Professors
were often forgotten as a result of their death. Their pictures were
removed from the front hall display case, and for all practical
purposes, their presence in the Department ended. To correct this grave
omission, the remaining living author of this document proposes that a
new category be established as a lasting memorial to the faculty members
who are no longer alive. Such Former Emeritus Professors (who are not
honored elsewhere) are remembered here:
Eugene A. Delwiche (Ph.D., Microbiology, Cornell University) was appointed
Assistant Professor of Bacteriology in 1948 and retired from the Section of
Microbiology in 1984, after thirty-six years on the faculty. He was granted
the rank of Professor Emeritus. He was a veteran of World War II serving as
an Infantry Officer in Europe. He remained in the reserves until 1984 retiring
as a Lieutenant Colonel in the Chemical Corps. He died January 14, 1994 at
the age of 77.
William K. Jordan (Ph.D., Dairy Science, Cornell University) became
Assistant Professor of Dairy Science in 1950. He had a 37-year career in
teaching, research and extension, with a primary interest in the engineering
aspects of food processing. He was also an expert in ice cream and frozen
desserts manufacturing. He was chairman of the Central New York Institute
of Food Technologists and President of the New York State Association of
Milk and Food Sanitarians. He was elected Professor Emeritus in 1987 and
died the following year on October 11, 1988.
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Food Science at Cornell University
…A Century of Excellence
Paul J. VanDemark (Ph. D., Microbiology, Cornell University) was appointed
Assistant Professor of Bacteriology in 1950 and retired as Professor Emeritus
on March 1, 1988. He was noted for his teaching in food microbiology, and
published a text and laboratory manual entitled The Microbes: An
Introduction to Their Nature and Importance. Dr. VanDeMark was a veteran
of World War II, serving in the European Theater. As a result of a sudden
and totally unexpected illness, he died on June 27, 1988 at the age of 65.
98
Past Faculty & Staff
Past Faculty & Staff
Former Faculty Members
M
any others added to the success of our Department and moved on
or received Emeritus status in other departments. They are
remembered and appreciated for their contributions.
Floyd W. Bodyfelt (M.S., Food Science, Oregon State University) was Visiting
Professor in the Department in 1976-77 in a position exchange with Professor
Bandler. Professor Bodyfelt, an expert in all aspects of dairy processing
was on the Oregon State University faculty for over 30 years before retiring
in 1999 to become a consultant with Cook and Thurber. The exchange led
to increased cooperation between the two Universities to the mutual benefit
of both and the respective industries. His text, The Sensory Evaluation of
Dairy Products is the authority in the field.
Norman C. Dondero (Ph.D., Microbiology, Cornell University) returned to
the Department as Professor of Applied Microbiology in 1966 after a 12year career as Professor of Environmental Sciences at Rutgers University.
He taught courses in Waste Water Microbiology and was an expert in
pollution control. He was an army veteran during World War II. He retired
from the Department in 1984, and continues to live in Ithaca.
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Food Science at Cornell University
…A Century of Excellence
Theron W. Downes (Ph.D., Food Science, Rutgers University) became
Assistant Professor of Food Science in 1973 with a specialty in Food
Packaging, Permeability and Package Interaction. Known simply as “Tee”
Downes, he was a popular teacher. He left the Department in 1980 to
become a Professor in the School of Packaging at Michigan State University.
He has also served as Associate Director of the Center for Food &
Pharmaceutical Packaging Research at Michigan State.
Lamartine F. Hood (Ph.D., Food Science, Pennsylvania State University)
became Assistant Professor of Food Science at Cornell in 1968 with the
assignment to develop new dairy products. He taught courses in New
Product Development and extensively studied ultrastructural, chemical and
nutritional properties of processed foods. In 1980, he became Associate
Director of the Cornell Agricultural Experiment Station. He later became
Director of the Experiment Station at Geneva until 1986 when he became
Dean of Agriculture at Penn State. He is currently a Professor in the Food
Science Department there.
H. Brooks Naylor (Ph.D., Microbiology, Cornell University). After a short
career with Sheffield Farms Co., Inc. in New York City as a Dairy Chemist
and Bacteriologist, he returned to Cornell as Professor of Dairy Science in
1947. Before that he had been an officer in the U.S. Navy Biological Warfare
Laboratories at Fort Detrick, Maryland. Professor Naylor was a respected
teacher in the Department stressing the practical aspects of food
microbiology. He retired in 1977, and currently resides in Ithaca.
100
Past Faculty & Staff
Harry W. Seeley, Jr. (Ph.D., Bacteriology, Cornell University) joined the
faculty in 1947 as Assistant Professor. He was a specialist in Aquatic
Microbiology and taught the basic bacteriology course for many years. He
served as Acting Department Head on many occasions and became the
first Chair of the Microbiology Department when it was formed in 1973.
Professor Seeley retired from Cornell in 1979, and currently resides in
Jacksonville, NY (a suburb of Ithaca).
Eugene T. Wolff (B.S., Dairy Science, Pennsylvania State University) joined
the Department in 1974 as an Extension Specialist in dairy product quality
control. He came to Cornell with over 25 years of industrial experience
and was an expert in dairy product composition, and in chemical and
bacterial analysis. He retired in 1991 with the rank of Senior Extension
Associate and currently lives in the Syracuse area.
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Food Science at Cornell University
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Former Admimistive Staff
T
he success of the Department can be directly attributed to the work
behind the scenes. The Department secretaries played a major role,
particularly in the days before copiers and computers. They are remembered
for their services.
102
Annita DeSantis,
Secretary,
1956 – 1978
Marjorie Deeley,
Extension
Secretary,
1958 – 1978
Terry Fowler,
Graduate Field
Secretary,
1986 – 2001
Louise Gould,
Secretary to
Chairman,
1973-1978
Nancy King,
Secretary to
Chairman,
1981-1985
Mary Lynch,
Accounts
Supervisor,
1991 –1997
Past Faculty & Staff
Shirley Olds,
Secretary,
1983-1996
Department administrators and managers were responsible for
maintaining the complex infrastructure and enterprise operations of Stocking
Hall. Their contributions are appreciated.
Bill Anderson,
Senior
Administrator,
1978-1999
Joe Davidson,
General Manager,
Dairy and FPDL,
1991-1995
Jack Giroux,
Plant Manager,
1956-1977
Eric Hallstead,
Manager of FPDL,
1995-2001
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Food Science at Cornell University
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Fred Hoefer,
Dept. Business
Manager,
1952-1977
104
Terry MacIntyre,
Senior
Administrator,
1999-2002
The Renovations of Stocking Hall
The Renovations of
Stocking Hall
I
t seems from the very beginning, Stocking Hall was in need of
renovation. It was mentioned often in Dr. Holland’s history, and early
letters reveal that within eight years of its completion, it was deficient
in many respects, particularly the roof. Professor H. H. Ross, who appears
to be the building’s superintendent, wrote to the Dean in 1931 asking for
relief. The following letters set the tone of what it was like to be a resident
of Stocking Hall, an experience that has lasted almost 80 years.
July 18, 1931
Dean Cornelius Betten
College of Agricluture
Dear Dean Betten:
Every year we submit a list of repairs which are needed in
the Dairy Building. The following is a list of repairs which we
would like to have carried out if possible, and some of them
are a necessity.
Painting
We are, of course, anxious to have as much painting done in
our building as it is possible to carry out, but the following is
very much in need of being done:
1. Those walls in our corridors which have not already been
painted. The corridors leading to the fourth floor are very
much stained from a previous leak in the roof. The corridors
which lead from the front entrance to the basement are
very dirty and discolored.
2. The walls in our library on the third floor. Some of these
walls are also discolored from a previous leak in the roof.
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Food Science at Cornell University
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3. The wall near the vacuum pump in condensed milk laboratory.
4. Doors in the manufacturing end of our building. This includes
refrigerator doors.
5. Doorsills to those refrigerators which have wooden doorsills. (Some
of our refrigerators have cement doorsills.)
6. We would like to start painting the offices. So far as I know, none of
our offices have ever been painted, and after eight years of use they
are becoming grimy. We assume that all of the offices could not be
painted at once, and would therefore like to suggest that a start be
made on them this year.
Carpenter and Plumbing Work
1. The drains of the Babcock test laboratory should be entirely replaced
by pure lead pipes. This, in some places especially, is imperative.
When the building was erected, we asked that lead pipes be used
entirely, and this request was refused. The result is that we have had
several serious breaks in the drains. Those drains which lead from
the Babcock test laboratory through Doctor Sherman’s office are
becoming pitted. Mr. Hiscock and I discussed this matter, and he
asked that we take a chance and wait until this summer to have the
work done. He was afraid that if we touched any of the pipes, they
would all fall apart and have to be replaced. This would involve a
great deal of work, and he therefore wished it postponed until summer.
We were fortunate in not having any serious break, although there
were indications that certain of the pipes and fittings were liable to
give way at any time. We feel that it is actually dangerous to leave
these pipes any longer, as the sulphuric acid from laboratory may
break through. We have stated many times, and wish to repeat the
statement, that after years of experience with drains of this kind, we
are convinced that nothing but lead pipe will be satisfactory. I think
Mr. Hiscock will concur in this opinion.
2. Repair the leak in the roof of the market milk laboratory. This is a
comparatively recent leak.
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The Renovations of Stocking Hall
3. Repair door casings in refrigerating rooms A and B. These have been
worn out by rolling barrels of condensed milk in and out of the
refrigerators, and we feel that considerable heat leaks into these rooms
on account of the poor casings.
4. Repair window frame, put in new glass, and repair frame around the
toilet, in the lavatory on the fourth floor of the building. I have already
reported this work.
5. Build new screen for window in classroom 119. I do not know why
this window was left without a screen. Most of the class work during
the summer session is held in this room, and it is very annoying to
have the screen lacking, on account of the entrance of flies. The
students have made considerable complaints. If possible, we would
also like a screen door for this room, as with the regular door closed
in summer, the room is excessively hot. Doctor Stark, who lectures in
the summer course in bacteriology, makes an earnest plea that this
screen door be placed on this room.
6. The cement areaways on the outside of the building are beginning to
disintegrate very rapidly. I have asked that these be repaired in
previous years, and the fact that they have not been repaired will
necessitate the expenditure of a great deal more money than if they
had been repaired three or four years ago. If they are left much
longer, the cost of the work will be greatly increased.
7. Repair screen in employees’ locker room. This screen as I recall it,
was formerly installed in such a way that the window could not be
opened, and the screen was broken in an attempt to open the window.
If the request for installation and repair of screens is granted, it would
be a great accommodation to us if this work could be done soon. We
have to be very careful about the entrance of flies into the building,
as they are attracted by the presence of milk and dairy products. It is
impossible to keep them all out, but from time to time Dean Mann
has reported to me that he has received adverse criticism because we
have so many flies.
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Food Science at Cornell University
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I have previously requested that a screen door be installed on our
stock room, so as to make a draft through the basement of the building,
where our sales room is located. Dean Mann approved this request,
and a work order has been issued to have this work done. I am
wondering if this door can not be installed soon.
8. We would especially request that the toilets in the women’s room in
the basement of the building be repaired. One of them has been out
of order for several months. Mr. Hiscock ordered a new valve for this
toilet. I do not know what the trouble is, but it does not work. There
are times when both toilets are out of order, and due to the large
number of people who use this room, it is important that both of
these toilets be repaired, so that they are not giving constant trouble.
If the present toilets can not be repaired, I would suggest that new
ones be installed.
I am sending you an extra copy of these requests, so that you will not
need to have them copied in order to pass them on to Mr. Hiscock.
Yours very truly,
H. E. Ross
Professor of Dairy Industry
HER/FRW
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The Renovations of Stocking Hall
July 21, 1931
Dean Cornelius Betten
College of Agriculture
Dear Dean Betten:
Since my letter to you of a few days ago, concerning the needed
repairs in the Dairy Building, I have noticed that the plaster in the corridor
by the incubator rooms on the third floor has become loosened. Like
some of the other things I mentioned, this occurred because of the leak
in the roof. Some of the plaster is gradually falling off, and it has been
getting into some of the chemicals which were stored on shelves in this
corridor, causing a great deal of trouble.
Yours very truly,
H. E. Ross
Professor of Dairy Industry
HER/FRW
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Food Science at Cornell University
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July 21, 1931
Professor H. E. Ross
Department of Dairy Industry
College of Agriculture
Dear Professor Ross:
As you perhaps know, Dr. Betten is on vacation. Dean Mann is also
away so your letter will not have attention until Dr. Betten’s return some
time next week.
Yours sincerely,
Stenographer, Office of
Resident Instruction
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The Renovations of Stocking Hall
Plans to renovate and expand Stocking Hall were developed in 1968
and again in 1993. Both required tremendous input and ultimately were
unsuccessful when the administration chose to use the resources on other
campus construction projects. The last renovation attempt was particularly
discouraging in that little building maintenance was performed in anticipation
of the project, adding to the already run down condition of the 70 year old
Stocking Hall.
The 1993 planning called for the demolition of the one story section
between the main part of Stocking to the new Food Processing and
Development Laboratory. That would be replaced with a four-story structure
of about 46,500 net assignable square feet including a new Dairy Bar
Cafeteria. The original north tower would then be renovated to complete
the 77,000 square foot facility, a gain of 10,000 sq. feet as well as a move
toward the next century.
The cost was projected in excess of $40 million and full funding was
never achieved. The project was scrapped in 1998. Had the new Stocking
Hall been built, this is what it might have looked like facing south on
Tower Road.
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Food Science at Cornell University
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112
The Business Operations of the Department
The Business Operations
of the Department
F
rom its very beginning, the nature of the departmental program
dictated that it would produce food products from its teaching and
research operations. The State law required that any excess must be
sold at a fair price. Thus the Department has always been involved in the
purchase of raw materials (milk only, at first), the processing of these into
finished goods, and the marketing and distribution of the products. Butter,
cheese and milk were sold locally. Surplus butter and cheese were shipped
to New York City. The winter course program in particular, with its emphasis
on practical operations, produced large amounts of dairy products.
Prior to 1908, raw milk had been sold in bottles or in the consumer’s
pails as “dip milk.” Pasteurization was adopted in 1908 under the direction
of Professor Stocking. It was unpopular with many people at the time as it
was considered a cover-up for low quality raw milk. Fancy cheeses, cottage
cheese and cream cheese were introduced commercially in 1908 as well.
Mechanical refrigeration was installed in 1920 for the manufacture of
ice cream. Previously, the “tub and can” method using ice and salt had
been the only available means of freezing a mix. Prior to 1920, the
Department cut and hauled 400 to 500 tons of natural ice from Beebe Lake
and stored it in sawdust for use in chilling all its products.
With the move to Stocking Hall and the change in the administration of
the Department plus the increase in the size of the Cornell herd, the practice
of purchasing milk from farmers through county receiving stations was
phased out. Likewise, the distribution of milk and dairy products on local
milk routes was discontinued.
When Dr. Holland joined the faculty in 1945, one of his assignments
was to modernize the milk and milk products handling facilities. This was
a continuous process for the next twenty-five years.
During that period, the plant has been completely remodeled twice,
with frequent updating of individual pieces of equipment. The construction
of the Food Processing and Development Laboratory allowed for another
upgrade for the Cornell Dairy. The new addition provided expanded cooling
capacity and space for the state-of-the-art Tetra Pak TR-7 paper milk filler.
With its “extended shelf-life” capacity, Cornell packaged milk would remain
fresh for 28 days under normal refrigeration.
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Food Science at Cornell University
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Butter making was discontinued in the 1960’s, and cheese making was
placed on a demonstration basis, although research in this area still held a
high priority. Cheese sales through the sales room are at an all time high,
largely due to the influence of Dr. Kosikowski. He brought many varieties
of cheese, domestic and foreign, for student instruction and to introduce to
the public.
The Department has been fortunate in having had a succession of
excellent plant managers – Elmer Alvord, Charles Campbell, Stanton Jenks
and from 1956-1978, Jack Giroux. David Brown was plant manager for ten
years until he joined the Extension faculty in 1988. Joe Davidson succeeded
him. Currently, the General Manager of Dairy Operations is Kimberly
Bukowski, with Dan Sykes serving as Plant Manager. Alta Jaynes supervised
ice cream production for many years and Larry Horton succeeded her on
her retirement.
Today, the Cornell Dairy occupies 10,000 square feet of Stocking Hall
and has four permanent employees plus part time students. In the last
year, it processed 165,000 gallons of milk and over 15,000 gallons of ice
cream. Other products include: fresh cream, yogurt, puddings, juice and
butter.
The Department also operates a retail sales outlet and Dairy Bar ice
cream parlor. This occupies an additional 3,000 square feet and is a popular
destination for the Cornell community. This, combined with sales to Cornell
Campus Dining, The Statler Hotel, Sororities/Fraternities and the Cornell
Orchards, led to sales of $1,148,840 in 2001-02. Bonnie Hart manages the
Dairy store with the help of long time Sales Assistant Laura Hatch.
However, it should be noted that the main reason for the existence of
the dairy operation is to support the Teaching, Extension and Research
missions of the Department. It continues to serve that function in a fine
manner.
Food Processing Development Laboratory (FPDL)
T
he new six million dollar laboratory/pilot plant was added in 1988.
The 31,000 sq. ft. FPDL became an instant success as food industry
researchers used the facility to conduct small-scale product development
trials. John Brown was the first manager. Joe Davidson was in charge from
1991 to 1995. He was followed by Eric Hallstead who became the manager
until he moved to Texas to take a position with Tetra Pak in 2001. Scott
Hawks is the current acting manager of the FPDL.
114
The Business Operations of the Department
Interior of FPDL
showing Tetra Pak
milk filler and
ice cream
pilot plant.
Food Service
W
hen the Department moved from East Roberts to Stocking Hall in
1923, winter course students who worked in the building all day
found it very inconvenient to travel to College to obtain lunches. They
therefore requested that the faculty permit someone to come in and serve
sandwiches, coffee, milk, ice cream, etc. This was arranged and a few
tables were set up in the front basement corridor. Thus a service was born
on the east end of the campus and when winter course was over that year,
other patrons demanded that the luncheon program be continued.
It grew slowly over the years. With the expansion of the campus eastward
and the increase in student numbers after World War II, it was deemed
advisable to convert the “lunch room” to a full-fledged cafeteria operation.
Thus in 1949, the old butter laboratory was remodeled into a kitchen and
a serving and dining area and became the “Dairy Bar Cafeteria.” Much
equipment was obtained from the Glen Springs Hotel in Watkins Glen.
This had been closed, as it was no longer needed for veteran student
housing. A gentleman by the name of Harry Dare was employed as
combination chief cook and manager.
The operation was profitable from the beginning, and was popular
with students and faculty. Harry Dare was followed by Arthur Henline,
who continued as manager until his death in 1954. Chris Spadolini took
over in 1955, and did a fine job. His sudden death in August 1974 was a
great loss. The cafeteria closed after a costly hood fire in 1980. The kitchen
115
Food Science at Cornell University
…A Century of Excellence
Department
Administrator Terry
MacIntyre and
Manager of Dairy
Operations, Kim
Bukowski discuss
Dairy Bar Business.
and most of the dining areas were converted to laboratories with the part
on Tower Road reserved for the Red Bear Cafe. This turned out to be
unprofitable for Cornell Dining, so the space was returned to the Department
in 1990. The new Dairy Bar is now a popular ice cream parlor.
116
The Department Today
The Department Today
A
s we start the second century of Food Science at Cornell we find a
strong faculty and a “weak” or inadequate building. However, our
mission remains clear:
• Educate undergraduate and graduate students for careers in the food
industry, academia, and government service.
• Carry out research programs that will enhance the wholesomeness
and availability of food and add value to raw agricultural products,
with a particular emphasis on New York State products.
• Transfer research-based information and technology to consumers and
the food systems of New York State, the nation, and the world.
The faculty represents a broad spectrum of expertise including food
chemistry, food microbiology, food biotechnology, food engineering and
processing, food toxicology, sensory evaluation of foods, and nutrition.
Thirteen tenured or tenure-track faculty members hold primary
appointments in the Department. Other academic appointments include
a senior lecturer, three senior extension associates, an extension associate,
several postdoctoral associates, adjunct professors, visiting scholars, and
emeritus professors. In addition, a faculty member from the Division of
Nutritional Sciences, and a USDA scientist are jointly appointed in the
Department.
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Food Science at Cornell University
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Current Faculty, Department of Food Science
Cornell University
David M. Barbano (Ph.D., Food Science, Cornell University) is a Professor
and Director of the Northeast Dairy Foods Research Center. He conducts
research on the impact of milk quality, milk production technologies, and
milk processing technologies on the functional and nutritional characteristics
of dairy foods, particularly cheese. He teaches a graduate level course on
the chemistry of dairy foods. He provides extension support to the cheese
industry.
Carl A. Batt (Ph.D., Food Science, Rutgers University) is a Professor in the
Department of Food Science, Director of the Laboratory for Molecular
Typing, Director of the Cornell University/Ludwig Institute for Cancer
Research Partnership and co-Director of the Nanobiotechnology Center.
He is involved in exploring the development of recombinant systems for
the production and modification of proteins. In addition, he is pursuing
the application of the tools and processes of nanofabrication to biological
problems. He teaches food microbiology and a course in nanobiotechnology.
Kathryn J. Boor (Ph.D., Microbiology, University of California, Davis) is
Associate Professor of Food Processing Microbiology. She conducts research
on the microbiological safety and stability of raw and processed foods.
Her extension program is designed to work with the dairy processing
industry to improve the quality of processed dairy products.
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The Department Today
John W. Brady (Ph.D., Chemistry, State University of New York at Stony
Brook) is Professor of Food Chemistry. His principle research interests are
in the use of computer modeling to study the physical properties of food
molecules with a focus on the conformational dynamics, hydration, and
interactions of carbohydrates. He teaches courses in food chemistry and
carbohydrate chemistry.
David P. Brown (M.S., Dairy/Food Science, Cornell University) is a Senior
Extension Associate. He conducts workshops and training programs on
dairy processing and quality and works closely with regulatory and industry
personnel on issues of importance to the dairy industry. He co-teaches
courses on dairy processing and quality and a freshman course on food
processing.
Janice M. Brown (B.S., Food Science, Cornell University) is a Senior Lecturer
and the first person to hold the Louis Pasteur Lectureship in Food Science.
She serves as the coordinator of undergraduate education in the department
and teaches courses in food microbiology and food chemistry.
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Food Science at Cornell University
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Raymond P. Glahn: (Ph.D., Physiology, The Pennsylvania State University)
is a Research Physiologist and Senior Scientist with the U.S. Department of
Agriculture, Agricultural Research Service at the U.S. Plant, Soil and Nutrition
Lab on the Cornell Campus and an Adjunct Associate Professor in the
Department of Food Science. He conducts research on trace mineral
bioavailability in foods. The long-term goal of his research is to improve
the nutritional quality of plant foods using biotechnology and modern
agricultural practices
Robert B. Gravani (Ph.D., Food Science, Cornell University) is a Professor
of Food Science. His interests are in food microbiology, food safety,
sanitation, good manufacturing practices (prerequisite programs), and
HACCP. He is engaged in food quality and safety extension/outreach
activities with all sectors of the food system including food producers,
food processors, food retailers, and the food service industry, as well as
with consumers. He teaches courses dealing with food choices and food
safety assurance.
Joseph H. Hotchkiss (Ph.D., Food Science, Oregon State University) is
Professor of Food Science and Chairman of the Department. His research
focuses on the development and effects of new packaging and processing
technologies on the safety and quality of foods. He is also interested in
the effects of food components on long-term health. He teaches courses
in introductory food science, food packaging, and food product
development.
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The Department Today
Harry T. Lawless (Ph.D., Psychology, Brown University) is Professor of
Sensory Science. He conducts research in sensory evaluation test methods
and the senses of taste and smell. He teaches courses dealing with sensory
evaluation of foods.
Rui Hai Liu (Ph.D., Toxicology, Cornell University) is an Assistant Professor
of Food Science. He is also a faculty member of the Field of Environmental
Toxicology. He conducts research on diet and cancer, functional foods,
and lipids. He teaches an undergraduate course in Food Analysis, a graduate
course in Food Lipids and a team-taught Food Chemistry course.
Dennis D. Miller (Ph.D., Nutrition, Cornell University) is Professor of Food
Science. He holds a joint appointment with the Division of Nutritional
Sciences. He conducts research on iron bioavailability and iron fortification
of foods. He teaches courses dealing with food chemistry and nutrition.
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Food Science at Cornell University
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Steven J. Mulvaney (Ph.D., Food Science, Cornell University) is an Associate
Professor of Food Science. His research is focused on application of polymer
science and material science principles to food processing and
characterization. He also teaches these topics at the graduate level, and
unit operations at the undergraduate level.
Steven C. Murphy (M.P.S., Food Science, Cornell University) is an Extension
Associate. He is coordinator of the Milk Quality Improvement Project’s
Voluntary Shelf- Life Program. His specialty is microbiological testing of
dairy foods, and he regularly conducts workshops and short courses for
industry and regulatory personnel.
Robert S. Parker (Ph.D., Food Science, Oregon State University) is an
Associate Professor in the Division of Nutritional Sciences, with a joint
appointment in the Department of Food Science. He conducts research on
the metabolism and bioavailability of vitamin E, vitamin A, and carotenoids
in humans. He teaches courses dealing with nutrition and food quality.
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The Department Today
Joe M. Regenstein (Ph.D., Biophysics, Brandeis University) is a Professor
of Food Science in the Department of Food Science with joint appointments
in the Center for Environment’s Waste Management Institute and the
Department of Population Medicine and Diagnostic Services in the Vet
School. He is a Visiting Professor at the University of Rochester in Judaic
Studies in the Department of Religion. He conducts research on flesh
proteins, fish and poultry, composting, and religious foods. He teaches
courses in Food Law, Food Waste Management, Kosher and Halal Food
Regulations, and Environmental Stewardship at Cornell. He also guest
lectures in Aquaculture, Introductory Meat Science, International PostHarvest Foods, and Food Chemistry.
Syed S. H. Rizvi (Ph.D., Food Engineering, Ohio State University) is a
Professor in the Department of Food Science and also serves as Director of
Graduate Studies, Field of Food Science and Technology. His research
focuses on bioseparation processes, supercritical fluids, and high-pressure
extrusion with supercritical carbon dioxide and engineering/physical
properties of food materials. He teaches courses related to food engineering,
and processing aspects of food science.
Donna L. Scott (M.S., Food Science and Nutrition, Cornell University) is a
Senior Extension Associate in the Department of Food Science/Cornell
Cooperative Extension. She develops, implements and evaluates food science
and food safety education programs for consumers, county Cooperative
Extension educators, soup kitchen and food bank workers, and food service
personnel. She also works closely with journalists, and food industry and
regulatory agency personnel in New York State.
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Food Science at Cornell University
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Martin Wiedmann (Ph.D., Food Science, Cornell University; DVM, University
of Munich) is an Assistant Professor. His research interests focus on the
epidemiology, pathogenesis and evolution of foodborne pathogens with a
specific focus on Listeria monocytogenes. His laboratory is also involved
in the development and application of DNA fingerprinting methods to
determine the sources of foodborne pathogens in food processing plants.
He teaches courses on fermentation and advanced food microbiology.
Please visit our web site for additional information on faculty programs
at: www.foodscience.cornell.edu/
Current Administrative Staff
T
he Department is well served by a dedicated staff that manages the
administrative affairs, which include an annual budget exceeding seven
million dollars. Without this support the Department could not be successful
in meeting its multiple missions.
Lois Brown,
Department
Extension
Administration
124
Kim Bukowski,
Cornell Dairy
Operations
Manager
The Department Today
D. Tom Burke,
Department
Maintenance
Supervisor,
Research
Equipment
Valerie-June Button,
Administrative
Assistant,
Teaching &
Research Support
Bonnie Coffin,
Northeast Dairy
Foods Research
Council
Administration
Rebecca Coil,
Admnistrative
Assistant,
Food Science
Mary Fraboni,
Assistant to the
Chairman
Jackie Gilbert,
Department
Finance
Administration
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Food Science at Cornell University
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126
Jennifer Harris,
Department
Human
Resources
Administration
Bonnie Hart,
Cornell Dairy
Business
Manager
Laura Hatch,
Cornell Dairy
Store Sales
Assistant
Janene Lucia,
Dairy Foods
Extension
Administration
Janette Robbins,
Graduate Field
and Student
Services
Coordinator
Shelly Shaff,
Department
Information
and Accounting
Support
The Department Today
Marion Stevens,
Office Systems
and Computer
Coordinator
Dan Sykes,
Cornell Dairy
Plant Manager
Technical Staff
T
he success of the Department’s research and teaching programs is a
direct result of the technicians and support specialists who staff the
laboratories. Some of the long-term members are pictured below.
Nancy Carey,
Research
Support
Specialist
Kathy Chapman,
Research
Support
Specialist
Maureen Chapman,
Technician
Barbara Hammond,
Technician
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Food Science at Cornell University
…A Century of Excellence
Sharon Johnston,
Technician
Laura Landolf,
Technician
Joanna Lynch,
Research Support
Specialist
Roxanne VanWormer,
Research Support
Microbiologist
Patricia Wood,
Technician
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The Department Today
Research
Program
T
he long-term goal of the research programs in the department is to
enhance the wholesomeness, safety, and availability of foods and food
supplies in New York State, the nation, and the world. The programs are
designed: to provide opportunities for students, both undergraduate and
graduate, to participate in research as a means for developing their critical
thinking and problem solving skills; to develop fundamental and applied
knowledge of the biological/microbiological, chemical, physical, and
engineering properties of foods; to study the effects of the above properties
on the sensory, nutritional, health, safety, and processing aspects of foods;
and to collaborate with colleagues in the food industry to develop new
and better ways to add value to raw agricultural products.
Current research activity can be accessed at the Department’s Web site.
Extension
Program
E
xtension work has been a very important part of the Departmental
program since its beginning. Even before the formal establishment of
the Federal-State Extension Service, faculty members were assisting the
manufacturers of butter and cheese and the fluid milk processors and
distributors with their problems.
J. D. Brew and W. E. Ayres were early appointees under the extension
system. They were followed by H. J. Brueckner, R. F. Holland, J. C. White,
R. P. March, D. K. Bandler, R. R Zall, D. M. Barbano, R. B. Gravani and K.
J. Boor. Many assistants worked with these professors to bring research
advances to the dairy and food processors and producers in the State.
These included Extension Associates E. T. Wolff, D. P. Brown, D. L. Scott,
S. C. Murphy and, most recently, E. A. Bihn. The Extension Program was
further supported by two long-term secretaries, Marjory Deeley from the
1960’s to 1978 and Janene Lucia from 1979 to 2000. Lois Brown is currently
serving in that position. Numerous other faculty members participated in
the Extension program to the extent permitted by their teaching and research
commitments.
The Extension program received a big boost in 1990 when the former
cheese lab was converted to an Extension Conference Center. The 1,500
square foot main room was converted to an auditorium with tables and
chairs to accommodate from 50 to 100 people. It is flanked by a full service
kitchen on one end and a library / meeting room on the other. Surplus
revenues from workshops and short courses and industry grants were used
to finance the center.
Today, the Food Science Extension program has as its mission the
transfer of useful knowledge to a broad constituency consisting of food
producers, processors, distributors, retailers, commercial and institutional
food service establishments, and consumers. The staff is also charged with
the responsibility of identifying new information needs, and to stimulate
research at Cornell and throughout the land grant college system.
129
Food Science at Cornell University
…A Century of Excellence
Over the years, Food Science Extension has grown beyond serving
only the dairy industry. There are both formal and informal programs for
general food processing, packaging, foodservice, and retailing. These
programs include processing technology, food safety sanitation, and
laboratory methods. They take the form of short courses, publications,
cooperative research projects, development of audio-visual training
programs, and response to individual problems.
The broad Food Science constituency is shown in the accompanying
chart.
The Food Science Extension Constituency
Food Science Extension
Consumer Issues
Dairy Industry
University
Food Industry
Consumer
Inquiries
Gov't
Agencies
Cheese
Manufacturers
Milk
Producers
Food
Processors
Food
Service
Establishments
Department
Staff
Interdepartmental
Committees
Home
Economics
Div. Nutritional
Sciences
Frozen
Desserts
Cultured
Products
Retail Food
Stores
Health
Departments
Teaching
Research
Food
Policy
Legislation
Sanitarians
Health
Departments
Ag. & Markets
Sanitarians
Administration
Extension
Staff
Extension
Agents
Home
Processing
Ag. Markets
Legislature
FDA
Warehouses
University
Committees
Faculty
2 Year
Colleges
ADSA
IFT
Legislature
Extension
Agents
Milk
Promotion
Board
Extension
Agents
Hotel
School
Milk
Dealers
Dairy
Practices
Council
Seafood
Industry
Kosher
Foods
130
Epilogue
Epilogue
I
n 1973, Dr. Holland wrote as his Epilogue – “The purpose of this
document is to enumerate some of the highlights of the evolution of
the Department of Food Science and to establish dates of certain events
that might otherwise be lost. It is far from complete.”
Dr. Robert F. Holland
“Much could be written about the personalities of the individuals who
have been involved directly or indirectly in the evolutionary process. Nothing
has been said about many of the employees like “Old Man” Stout, Bill
Manning’s predecessor; or Kate Card, an early manager of our lunch room;
or Johnnie Ennest, or Sadie Potter, Millie Clarke, Marjorie Deeley, Louise
Gould, Laura Hungerford, Rose Marie Arikian Cornish (Secretary to Dr.
Holland 1963-1973) and many, many others who contributed to the
Department’s growth and success.”
“A story could be written about the judging teams, their coaches and
their successes and failures. Perhaps if retirement becomes boring, the
Author will expand this epistle to include some of these items before the
memory dims and they are lost forever.”
Dr. Holland did not find retirement boring and he did not expound on
his earlier writings. He did remain active in the social affairs of the
Department and was honored by eight Robert F. Holland Open Golf
Tournaments. He was the official “starter.”
Bob Holland had a 68-year relationship with Cornell. During his time
as Head, he provided one of the most interesting and enjoyable places to
practice a profession. His advice was always freely given and no matter
the topic, his final words might include, “Young man, let that be a lesson
to you.”
The memorial statement written for Professor Holland on his death on
January 16, 2000, sums up the contributions he made to this world. As a
tribute to the fourth and last Department Head, it is included.
131
Food Science at Cornell University
…A Century of Excellence
September 21, 1908 – January 16, 2000
Robert Francis Holland
Robert F. Holland was born on a dairy and fruit farm near Holley,
NY. He came to Cornell in 1932 and enrolled in the College of Engineering.
At that time he was working for a local retail dairy processor and became
interested in Dairy Science. This led him to transfer to the College of
Agriculture, where he earned his undergraduate degree. After graduation,
he became a candidate for a doctorate in Dairy Science.
During his time as a graduate student, he was an instructor in the
basic dairy science course working in association with Professors Paul
Sharp and B. L. Herrington. He spent the last year of graduate work at
the Geneva Experiment Station under Professor Dahlberg and upon
receiving his degree, joined the Cherry Burrell Corporation, a manufacturer
of dairy processing equipment. Shortly thereafter, he went to the Grange
League Federation (GLF – now Agway) as a Director of Chemical Research
to develop a new line of chemical products.
In 1944, Dr. James Sherman, long-time head of Dairy Science, invited
Holland to return to Cornell to take over the Extension duties,
administrative management of the dairy plant and teach a course in market
milk. He succeeded Professor Sherman as head of the department in
1954 and held that position for 18 years until his retirement in 1973. It
became his responsibility to shepherd a diverse faculty through changes
in name and activities from Dairy Industry to Dairy and Food Science,
and finally to Food Science.
His experience in the Engineering College and his expertise in Dairy
Science led him into the engineering phase of the dairy industry. He had
a strong hand in the development and acceptance of high temperature
pasteurization, homogenization and packaging of milk and dairy products.
He cooperated in the design of the modern milk plate heat exchangers
and deserves much of the credit for developing “clean-in-place” systems
for washing and sanitizing dairy equipment – systems which are currently
in place in every modern milk and food processing plant.
Dr. Holland’s leadership in extension resulted in fundamental changes
in the method of providing farmers, processors and plant operators expert
assistance as they consolidated and modernized. He was very instrumental
in organizing the milk inspectors, the plant operators and related
organizations serving the dairy industry into the New York State Association
of Milk And Food Sanitarians (NYSAMFS), a vibrant group of several
132
Epilogue
hundred professionals working in the food industry. He was a past
president of that organization and was awarded its highest honor, the
Emmet R. Gauhn Memorial Award in 1975. A lasting legacy of his
administration was the merging of the Annual Cornell Dairy Conference
with the Annual Convention of the NY State Association of Milk and
Food Sanitarians – a strong and lasting force in the dairy and food industry
today.
Bob, as he was affectionately known, was a master of morale. His
office door was always open and so was his mind. He appreciated
initiative, innovation and enthusiasm and always exhibited a ready wit,
but “he did not suffer fools gladly.”
He not only aided and abetted the scientific production of his
compatriots and staff, but he encouraged (almost insisted) on social and
professional contact inside and outside the department. The annual fishing
trips to Bob’s Lake (no relation) brought the all male faculty and staff
together in a “retreat” like atmosphere. The Dairy wives group, chaired
by his wife Ruth made our department a harmonious unit. If there were
feuds in the department, they were not apparent. He instigated twiceweekly lunches with students and staff, which did much to bring the
department together and focus the many missions.
In 1957 Bob spent a sabbatical year on an International Cooperation
Administration appointment in Salonika, Greece. Later, in 1964, he
established a dairy department at Edgerton College in Kenya. He spent a
final sabbatical in 1972-73 writing and studying.
Bob was married to Ruth McCargo while he was still a graduate
student. They raised three boys and one girl. He was active in community
affairs; a long time school board member, an active Rotarian, and an
enthusiastic member of the City Club of Ithaca, where he presided at the
wine table until a week before his death.
He truly loved life. He enjoyed his family, cars, cameras, guns, growing
orchids, making wine, fishing and hunting, his Canadian camp, a good
laugh and above all, his interaction with people. He made major
contributions to Cornell, to his community and to his friends.
Characteristically, when he knew that his end was near, he chose to
leave us with dignity and on his own terms, refusing any “extraordinary
measures.”
Bob leaves a legacy to his many friends. He was, above all, a real
human being who enriched the lives of all who knew him.
W. Frank Shipe, James C. White, David K. Bandler
133
Food Science at Cornell University
…A Century of Excellence
It has been a special treat to co-author this history with my mentor and
friend Bob Holland. It added two additional years to our 50-year relationship
and a chance to reflect on the “good old days.” Forgive me if I take a
special liberty and include (and conclude) with the last letter he wrote to
me.
134
Epilogue
July 6, 1998
Professor David Bandler
Cornell University
Dear Dave:
Congratulations upon your retirement! It is great to have reached that
stage in life but there are bittersweet feelings as well. I could philosophize
on that but will spare you.
Our association goes back many years to your undergraduate studies
at Cornell, and has been continuous ever since and have included many
happy times. You were an astute young man and made many good
choices and decisions, I will enumerate a few with which I am familiar:
1. You selected excellent parents. Ask Rhoda if she agrees.
2. You selected the best University for your studies and the best
Department in that University.
3. You selected a good advisor (ahem).
4. Your decision to take a position with the Drumm Committee of the
State Legislature gave you many important contacts in the food industry
and a little money.
5. The return to Cornell might have been a questionable decision at the
time. You received less money but certainly have more contacts.
6. Persuading Lenore to marry you was undoubtedly your ultimate
achievement.
7. Providing the Country with two fine boys was also commendable.
8. Retiring while you are in good health.
There is no need to enumerate your professional achievements. They
are many and well recognized in academia, the State and beyond
Now take time to smell the roses, do your traveling and whatever
you like and take good care of Lenore.
Best wishes for a long and happy retirement!!!!!
Fondly,
Robert F. Holland
Professor Emeritus
135
Food Science at Cornell University
…A Century of Excellence
136
Appendix:
Department Heads and Chairs
Appendix:
Department Heads and Chairs
1902 to 2002
1903 – R. A. Pearson
1908 – W. A. Stocking
1923 – J. M. Sherman
1955 – R. F. Holland
1972 – R. A. Ledford
1977 – J. E. Kinsella
1985 – R. A. Ledford
1996 – D. D. Miller
2002 – J. H. Hotchkiss
137
Food Science at Cornell University
…A Century of Excellence
138
Appendix:
Graduates/Alumni
Appendix:
Graduates/Alumni
1891
Van Wagenen, Jared
B.S.
1896
Troy, Hugh C.
B.S.
1897
1900
Griffith, Webster E.
W.C.
Speed,Robert L.
B. S
Thomas, Brayton
W.C.
Wright, Frank S.
W.C.
Coates, H.T.
M.E.
Hunziker, Otto F.
B.S.
Coles, Cladius C.
W.C.
Smith, Horatio S.
W.C.
Dalzell, C.B.
M.E.
Wheeler, Ralph S.
W.C.
1903
Illston, John W.
Sp.
1904
Apgar, Leon
W.C.
Ayres, Winfred E.
W.C.
Beardsley, Clyde
W.C.
Terpeninq, H.R.
W.C.
Collins, C. Arthur
W.C.
Voorhees, Schyler G.
W.C.
Peabody, Floyd H.
W.C.
Isabell, Loran
W.C.
Ross, H.E.
B.S
Kelley, Ernest
Sp.
Wescott, George I.
W.C
Roadhouse, Chester L.
D.V.M.
Wright, Walter
W.C.
1902
1905
1906
139
Food Science at Cornell University
…A Century of Excellence
1907
Cornelius, Arrie S.
W.C.
Merry, H. Seymour
Sp.
Drew, John G.
D.V.M.
Monrad, Karl J.
A.B.
Dutton, G. Clayton
W.C.
Pforter, Warren
W.C.
1908
Overacker, Leon
W.C.
1909
Burrell, Mrs. Loomis
A.B.
Moody, G.H.
Sp.
Cook, Lee B.
M.S.
Owens, Clayton R.
W.C.
Coryell, Henry W.
Sp.
Porteous John, P.
W.C.
Cronk, Charles H.
W.C.
Ross, H.E.
M.S.
Grant, A.F.
W.C.
Fish, W.W.
B.S.
Marcussin, William H.
B.S.
Harding, H.A.
Ph.D.
Oldham, Morris C.
B.S.
Holt, Willis R.
W.C.
Quick, R.T.
W.C.
Kindlegerger, Chas. L.
W.C.
Tolins, Louis
Sp.
King, Ansel E.
W.C.
Weber, L.J.
W.C.
Latzer, Robert L.
M. S.
Cook, Ivan
W.C.
Rowe, R.
D.V.M.
Corbin, Cecil
D.V.M.
Shaul, Kenneth A.
D.V.M.
Crissey, John C.
W.C.
Sherman, J.M.
Ph.D.
Judd, Stanley G.
B.S.
Taylor, Mervine H.
W.C.
Lydle, William S.
SP.
Terk, Avery H.
W.C.
Neil, Chester A.
W.C.
Thompson, Arthur Lee
Ph.D.
Brew, James D.
B.S.
Robison, L.G.
W.C.
Brigham, H.D.
W.C.
Stevenson, Earl
W.C.
Grenier, Thos. M.H.
B.S.
Tompkins, L.J.
D.V.M.
Leonard, George
W.C.
Towle, E.J.
Ex.
McInerney, Thomas J.
M.S.
Warner, San R.
W.C.
Minthorn, Robert
W.C.
Wilson, H.L.
W.C.
Newlander, C.B.
B.S.
1910
1911
1912
140
Appendix:
Graduates/Alumni
1913
1914
1915
1916
Besemer, A.M.
B.S.
Prucha, Martin J.
Ph.D.
Bronson, Wesley H.
B.S.
Rose, Gamaliel
B.S.
Brown, Jesse S.
B.S.
Stilwell, Ray C.
W.C.
Clark, John
B.S.
Stowell, Calfin S.
B.S.
Guthrie, Edward.
Ph.D.
Witiniller, Edward F.
W.C.
Newlander, F.E.
Sp.
Williams, Herman L.
W.C.
Potts, A.E.
M.S.
Alger, Harry B.
B.S.
Frederiksen, F.M.
A.B.
Amidon, A.M.
W.C.
Leete, C.S.
B.S.
Bauder, Harry Devoe
W.C.
Oliver, Clifford
W.C.
Brown, ARchie R.
W.C.
Prechtl, Richard Steven
W.C.
Bucknam, R.F.
B.S.
Rice, Frank E.
Ph.D.
Clark, Wilber K.
W.C.
Rogers, R.E.
B.S.
DuBois, Garrett L.
B.S.
Slocum, Arthur F.
B.S.
Edson, H.E.
B.S.
Steacy, Alva Earl
W.C.
Becker, Floyd E.
Sp.
Jones, V. R.
M.S.
Bodansky, A.
B.S.
Kent, Russell L.
W.C.
Coon, Leon
W.C.
Kissen, Benj.
W.C.
Dahlberg, A.C.
Ph.D.
Levy, Max
W.C.
Davis, Frank L.
B.S.
McCargo, Morgan B.
B.S.
Dunham, Fred A.
W.C.
Shoemaker, H. Austin
B.S.
Eldrett, E. Warren
W.C.
Staley, Marcellus
B.S.
Frayer, J.M.
B.S.
Steacy, John Jacob
W.C.
Heartfield, Charles B.
A.B.
Stillwell, Burnett
W.C.
Hill, Reuben L.
Ph.D.
Stitts, T.G.
B.S.
Jackson, H.C.
B.S.
Wing, Paul
B.S.
Ardell, J.W.
D.V.M.
Minthorn, C. M.
W.C.
Bremer, Harry E.
B.S.
Riccardi, Alfred
A.B.
Buckley, E.J.
B.S.
Sayles, Karl M.
Cotton, Stanley W.
Cowan, Ralph, W.
B.S.
Lent, Frank B.
LL.B.
Non-Grad.
Sharp, James W.
W.C.
Smith, Harlan L.
B.S.
141
Food Science at Cornell University
…A Century of Excellence
1917
Andrus, George
W.C.
Harris, Duane P.
W.C.
Ashbaugh, V.J.
B.S.
Humphrey, Harold J.
B.S.
Bartsch, Walter C.
B.S.
Long, Alvin E.
B.S.
Edson, Lawrence D.
B.S.
Macy, Harold
B.S.
Ellenberger, Howard B.
Ph.D.
Voorhees, I. Newton
B.S.
Evens, Fred R.
B.S.
Ware, LeRoy D.
W.C.
Wedge, Harold H.
W.C.
Gates, Copeland R.
1918
1919
1920
142
Judging Team
Gillett, Roy L.
B.S.
Yaxis, T.G.
B.S.
Abbott, William J.
B.S.
Millard, B.M.
Ex.
Augenblick, Jack
B.S.
Neville, Homer B.
B.S.
Brown, Franklin E.
B.S.
Newlander, John A.
B.S.
Bush, R.B.
B.S.
Perry, Raymond A.
B.S.
Cooper, Lester M.
B.S.
Price, Walter V.
B.S.
Dawson, George L.
B.S.
Spencer, Leland
B.S.
Farley, S.R.
B.S.
Stover, Oscar Hayon
A.V.
Hargrave, E.R.
W.C.
Tarr, Albert J.
D.V.M.
LeFevre, Peter E.
B.S.
Tompkins, Lester T.
Sp.
Link, Oscar J.
B.Sm.
Tregurtha, James D., Sr.
B.S.
Eastlack, Joseph A.
B.S.
Mauer, J. Clarence
B.S.
Fuller, Harold B.
B.S.
Newlander J.A.
B.S.
Heartfield, Seth W.
A.B.
Parks, W.
D.V.M.
Krey, Chas. E.
B.S.
Shanks, William Grant
B.S.
Baldwin, Warner F.
B.S.
Moulton, Charles F.
W.C.
Bell, Raymond W.
Ph.D.
Oates, Francis J.
B.S.
Cusick, J.T.
Ph.D.
Price, M.V.
B.S.
Edson, J. Dickson
B.S.
Reynolds, Andrew J.
B.S.
Guentert, Lee
B.S.
Robertson, Archie H.
B.S.
Heartfield, Maurice K.
Ex.
Stanton, George H.
B.S.
Larrabee, E.S.
B.S.
Travis, Reed P.
B.S.
McAllister, J.F
B.S.
Tucker, Charles K.
B.S.
Metcalf, Kenneth L.
W.C.
York, Clyde H.
W.C.
Miller, Peter Paul
A.B.
Appendix:
Graduates/Alumni
1921
1922
1923
1924
Bard, James M.
B.S.
Ludewig, Edwin
B.S.
Buehler, Leon, Jr.
M.E.
Phelps, Leon S.
B.S.
Curran, Harold R.
B.S.
Ruehe, Harrison A.
Ph.D.
Howe, Worthington P.
W.C.
Washburn, V.A.
W.C.
Hunt, J.B.
B.S.
Delong, H.E.
W.C.
Skinner, William O.
B.S.
Eastlack, I.O.
B.S.
Stratton, Lewis H.
B.S.
Gray, James E.
B.S.
Warren, D.H.
Roberts, C.R.
D.V.M.
Albright, John E.
W.C.
Luscomb, John R.
W.C.
Brown, Herman A.
B.S.
Martin, Chester B.
B.S.
Cohen, Issac
B.S.
McIntosh, Kenneth P.
W.C.
Downs, Paul Andrew
Ph.D.
Powers, A.J.
B.S.
Finney, R.W.
W.C.
Prechtl, Ronald Rupert
W.C.
Franke, George L.
SP.
Rishoi, A.H.
M.S.
Hardenberg, Charles Wlm. W.C.
Villecco, Frank
W.C.
Hileman, J.L.
M.S.
West, George A.
B.S.
Kern, Clyde L.
D.V.M.
Wheeler, Ray L.
B.S.
Lannis, Ernest R.
W.C.
Whitaker, Randall
B.S.
Alvord, Elmer W.
W.C.
Orr, F. Harold
W.C.
Bailey, Edward L.
W.C.
Raymond, R.T.
B.S.
Cheney, John B.
D.V.M.
Ross, H.A.
Ph.D.
Creighton, Gordon E.
W.C.
Safford, Alfred A.
W.C.
Harris, Duane P.
W.C
Smith, Robert Taylor
B.S.
Hurlbert, John C.
B-S
Wardwell, i.K.
Khoury, M.A.
Grad. School
non-Grad.
Watkins, Leslie L.
B.S.
McMurray, H.B.
D.V.’M.
Wicks, Allyn B.
B.S.
Nellis, Walter J.
W.C.
Yale, Maurice W.
B.S.
Newman, C.W.
W.C.
143
Food Science at Cornell University
…A Century of Excellence
1925
1926
1927
1928
1929
144
Ackerman, Andrew
B.S.
Lietz, Fred E.
B.S.
Bush, Merl G.
B.S.
Sharp, Paul F.
staff member
Eglinton, Richard
W.C.
Abraham, Samuel
B.S.
Marquadt, J.C.
Grad. School
Alexander, Wade F.
B.S.
Marshall, John
Briggs, James S.
W.C.
McIntyre, Rayinond H.
W.C.
Fairbanks, Lee
W.C.
Quencer, A.B.
B.S.
Hochstrasser, Walter
M.S.
Rexford, Pratt
W.C.
Jensen, F.W., Jr.
W.C.
Spencer, Bryon
B.S.
Kerry, Harry R.
W.C.
White, Clarence B.
W.C.
Bateman, George M.
Ph.D.
Keller, R.N.
W.C.
Cooley, C.M.
W.C.
Rowlands, A.
M.S.
Davis, Francis H.
W.C.
Tuttle, Bert
W.C.
Isaly, Henry W.
B.S.
Wilson, Glen H.
W.C.
Jackson, Oliver M.
B.S.
Blair, C.K.
W.C.
Meyers, Robert P.
Ph.D.
Boesche, Otto H.
A.B.
Owens, Mrs. Cora E.W.
W.C.
Hall, Leighton G.
W.C.
Prickett, P.S.
Ph.D.
Hopson, George H.
D.V.M.
Quencer, Arthur B.
B.S.
Hudon, Marc H.
M.S.
Clemons, Lynn R.
W. C.
O’Hara, Robert E.
W.C.
Clough, L.L.
B.S.
Safford, Clair E.
B.S.
Colvin, Claude H.
B.S.
Smith, James
W.C.
Dalzell, Edwin N.
W.C.
Solis, Menalco
B.S.
Dewan, Alton E.
W.C.
Temple, Harry C.
D.V.M.
Dunlap, Erle S.
W.C.
Tinker, Paul
B.S.
Dutton, Lisle B.
W.C.
Vorperian, John H.
B.S.
Gray, Walter W.
W.C.
Wallenfeldt, Evert
M.S.
Appendix:
Graduates/Alumni
1930
1931
1932
1933
Berard, H.L.
Ph.D.
Ellsworth, Ralph J.
W.C.
Campbell, Charles E.
W.C.
Guthrie, Richard S.
D.V.M.
Detwiler, B.H.
B.S.
Hand, David B.
Ph.D.
Doob, Hugo
A.B.
Lamb, LeRoy D.
B.S.
Dunn, Earle J.
W.C.
Smith, George F.
W.C.
Eldridge, Roswell G.
B.S.
Springstead, Carl S.
B.S.
Strang, G.J.
D.V.M.
Alley, W.M.
Struble, Earle B.
Grad. student
and Instr.
Brueckner, H.J.
Ph.D.
DeMarco, Joseph
W.C.
DiCaprio, Alphonse
W.C.
Tillotson, Karl C.
W.C.
Rucker, Ernest H.
W.C.
Webb, B.H.
Ph.D.
Scholtzhauser, Walter R.
M.D.
Baran, J.H.
B.S.
Perry, George A.
B.S.
Booth, George T.
W.C.
Tuthill, John B.
B.S.
Dye, Richard I.
D.V.M.
Wahby, A.M.
Ph.D.
Metzger, R.W.
B.S.
Anderson, L.O.
Grad. student
Herrington, B.L.
Ph.D.
Apgar, Stanley C.
W.C.
McNutt, Francis F.
B.S.
Beck, Paul E.
B.S.
Paddock, Daniel A.
B.S.
Billings, Roy S.
W.C.
Read, Edward T.
Ex.
Cameron, G.M.
Ph.D.
Roman, Mike H.
Sp.
DeMarco, Ernest
W.C.
Stewart, George F.
Ph.D.
England, C.W.
Ph.D.
Stilwell, Rex
W.C.
145
Food Science at Cornell University
…A Century of Excellence
1934
1935
1936
Brode, David
W.C.
Nadler, Robert Johnson
W.C.
Foster, Wrn. V.
C.E.
Prechtl, Roderick V.
W.C.
Garnham, Harold P.
W.C.
Scheib, Bernard J.
B.S.
Gibson, Kenneth G.
W.C.
Schlappi, Oscar J.
W.C.
Heinz, Adam
W.C.
Schmidt, Karl F ‘
B.S.
Heinz, Marguerite E.
W.C.
Walter, William G.
B.S.
Hershey, Harold W.
B.S.
Walters, H.B.
D.V.M.
Jewett, George P.
W.C.
Washburn, Harris S.
W.C.
Kratzer, Carl R.
A.B.
Washburn, Kenneth R.
W.C
Krukovsky, V.N.
M.S.
Wright, Porter Walter
W.C.
Alderbert, B.
B.S.
Ireland, W.D.
B.S.
Ashe, Charles G.
B.S.
Lungren, John
W.C.
Blanford, C.J.
B.S.
Marshall, Edward H.
Brooks, Paul L.
W.C.
Mauer, J.C.
Ph.D.
Cantley, R.W.
M.S.
McHugh, John J.
W.C.
Child, Foster
W.C.
Mead, H.C.
W.C.
Chilson, William H.
M.S.
Murphy, Glenn E.
W.C.
Douglas, Kenneth C.
W.C.
Perry, Marlo
Sp.
Engleston, H. Wendell
W.C.
Rorapaugh, Arther C.
W.C.
Fiske, Hubert S.
W.C.
Stein, Daniel
B.S.
Gould, Kenneth A.
S.P.
Sumner, John H.
Sp.
Haight, W.K.
W.C.
Ashe, C.G.
B.S.
Marlatt, Glenn E.
W.C.
Birch Frank M.
A.B.
Neil, Clarence
W.C.
Blanding, Morris L.
B.S.
Neil, Edwin
W.C.
Brady, Mrs. Chars. A.
B.S.
Oram, Richard B.
W.C.
Roosa, Jesse D.
W.C.
(Eileen Larson)
146
Briggs, Russell
W.C.
Spraguem Emmet E.
W.C.
Harrington, N.F., Jr.
B.S.
Strang, Robert W.
Sp.
Hess, Harold
W.C.
Thackston, Wheeler M.
M.S.
Holland, R.F.
B.S.
Trout, G. Malcolm
Ph.D.
King Joseph P.
B.S.
Wakeman, A.H.
B.S.
Larson, Eileen Mary
B.S.
Appendix:
Graduates/Alumni
1937
1938
Abdella, Nelson S.
W.C.
Linderman, Warren M.
W.C.
Alvord, Robert W.
B.S.
McCargo, Stratton M.
B.S.
Bellamy, Howard D.
Sp.
Pavek, Mabel F.
B.S.
Bement, Merle A., Jr.
B.S.
Penczek, Edward S.
B.S.
Bigwood, Frank M., Fr.
B.S.
Rogers, Richard A.
B.S.
Coggshall, Millard V.
B.S.
Roman, Stanley D.
Sp.
Dodds, Ralph
W.C.
Seleen, W.A.
B.S.
Dodge, Richard D.
B.S.
Shumard, Roland S.
B.S.
Garman, Victor C.
B.S.
Smith, Paul A.
B.S.
Gregory, W.W.
M.S.
Storie, Charles A.
Sp.
Hicks, Franklin B.
B.S.
Thompson, Robert, L.
Sp.
Hess, Harold L.
B.S.
Tomlinson, Albert S.
B.S.
Hodge, H.M.
Ph.D.
Wilcox, John D.
B.S.
Lamont, Robert
LL.B.
Allen, Robert O.
D.V.M.
Kahlenberg, orme J.
Ph.D.
Branson, Everett E.
B.S.
Katz, Hyman
Brereton, John G.
B.S.
Keane, Robert J.
B.S.
Camirand, Roland
B.S.
King, J.B.
B.S.
Covert, Milton H.
D.V.M.
Levin, Arthur L
Dissly, Howard G.
B.S.
Lord, A.L.
Friedman, Samuel N.
B.S.
Matrone, Bernard
Grenier, Joseph R.
W.C.
Olbrych, Alfred J.
Hegarty, C.P.
Ph.D.
Sheldon, Bert T.
Heyd, Clinton G.
B.S.
Webster, H.G.
Jennings, Charles
B.S.
B.S.
W.C.
B.S.
147
Food Science at Cornell University
…A Century of Excellence
1939
Abdella, Edmond A.
Sp.
Andors, (Andursky)
Nathan
B.S.
Blackmore, Carlton O.
W.C.
Bolster, Theodore E. Jr.
Ludington, Varnum D.
B.S.
Millenky, Abe
B.S.
Muchard, Anthony T.
B.S.
Niven, C. F., Jr.
Ph.D.
W.C.
Penczek, E.S.
M.S.
Boynton, Robert P.
B.S.
Rappaport, Paul
B.S.
Cannon, John A,
B.S.
Rottenberg, Simon
B.S.
DeMarco, Albert
W.C.
Schneider, Kilian
B.S.
DeMarco, Louis
W.C.
Schumann, Bernard K.
Frank, Wilfred A.
1940
148
Smithm F.R.
Ph.D
Keany, W.R.
B.S.
Starr, M. P.
M.S.
Kendzior, Peter
B.S.
Stilwell, Lloyd R.
Sp.
Kieda, Adam P.
B.S.
White, James C.
B.S.
Lockwood, Hyman M.
B.S.
Yunker, Howard J.
Creighton, O. Lawrence
W.C.
Lu, Louis K.
Ph.D.
Evanko, John A.
B.S.
Luce, William A., Jr.
Sp.
Falco, Elvira
M.S.
Merriman, Ralph M.
W.C.
Eltchett, Alson M.
B.S.
Mischel, Seymour L.
B.S.
Friedfertig, Sidney
B.S.
Monroe, Charles H.
B.S.
Goldstein, Gustave
B.S.
Neil, Edwin C.
W.C.
Gordon, Theordore D.
B.S
Nerret, F.A.
B.S.
Gottlieb, Manual
B.S.
Pinter, I.J.
M.S.
Gunsalvo, I.C.
Ph.D.
Rudert, F.J.
Ph.D.
Harvey, John E.
W.C.
Semler, Edwin L.
B.S.
Holland, R.F.
Ph.D.
Simon, Joseph
B.S.
Hoose, Nathan
W.C.
Shaul, John
B.S.
Jennings, L.H.
M.S.
Smith, James C.
W.C.
Kasper, Jack H.
B.S
Smith, P.A.
Ph.D.
Kaye, Harold
W.C.
Szabo, Lorain Z.
B.S.
Lockwood, H.M.
B.S.
Yaxis, Alexander G.
B.S.
Appendix:
Graduates/Alumni
1941
Ackerley, Helen Ida
B.S.
Martin, L.Phillilp
W.C.
Barber Albert H., Jr.
A.B.
Rashkin, Max J.
B.S.
Rotella, Frank
B.S.
Bierkan, John A.
Grad School
Borst, J.R.
B.C.
Rubin, Sidney O.
B.S.
Botwinik, Leonard
B.S.
Schutt, Ralph C., Jr.
B.S.
Day, W.C.
B.S.
Shea, Richard F.
W.C.
Drake, Donald R.
W.C.
Stern, Jacob L.
Fitchett, Alson M.
B.S.
Waite, Albert C.
B.S.
Waldbaum, Milton G.
B.S.
Whitehill, A.R.
Ph.D.
Freeman, Gordon H.
1942
Heldt, Mrs. Marion Fear
B.S.
Kalahanm, John J., Jr.
W.C.
Baldwin, Keith M.
M.S.
Maxwell, Frederick A.
Sp.
Berger, Leo V.
M.S.
Miller, A.K.
Ph.D.
Cosgrove, Wm. M.
Ex.
Nadler, Earl Donald
B.S.
Paley, George E.
B.S.
Reed, Robert R.
B.S.
Rubin, Robert
B.S.
Eisman, Morris P.
DeRosa, Dominick A.
B.S.
Dutky, Arthur B.
1943
Greisen, E.C.
Ph.D.
Smiley, K.L.
Ph.D.
Hickey, Edward J.
B.S.
Stewart, Aubry, P., Jr.
Ph.D.
Hyla, Thomas
Ex.
Swain, Henry W.
B.S.
King, Bertram
B.S.
Youmans, Lester, Jr.
B.S.
Anderson, K.E.
Ph.D.
McBride, David A., Jr.
B.S.
Baldwin, Neal Cox, Jr.
B.S.
Mackey, Edwin D.
B.S.
Naylor, H.B.
Ph.D.
B.S.
Bonsteel, Laurence E.
Crispell, Donald Heath
B.S.
Polya, Emery
Gardner, Morris A.
B.S.
Radzwiller, Harry
Reeve, Robert K.
Garfunkel, Morris A.
Geller, Louis
Kaplan, Murray A.
B.S.
B.S.
Shaw, Virginia L.
Starr, M.P.
Ph.D.
149
Food Science at Cornell University
…A Century of Excellence
1944
1945
1946
1947
1948
150
Cosgrove, C.J.
B.S.
Kosikowski, Frank V.
Ph.D.
Cushing, Meridith R.
E.E.
White, J.C.
Ph.D.
Bellamy, W.D.
Ph.D.
Page, Arnold H.
B.M.E.
Martin, George H.
B.S.
Pellegrino, Joseph
B.S.
Bonsteel, L.E.
B.S.
Shemin, Elias R.
B.S.
Gurdian, Max J.
B.S.
Warner, James N.
M.S.
Heartfield, Seth W., Jr.
A.B.
Wentich, J.A.
M.S.
Radcliffe, Harry
D.V.M.
Martin, G.H.
B.S.
Ader, Sherman
Anantakrishnan, C.P.
Ph.D.
Miller, Winfield Jr.
B.S.
Diamond, Milton
B.S.
Moser, Lawrence Jr.
B.S.
Fitchett, Edwin L.
B.S.
Muller, L.K.
B.S.
Forest, C.E.
B.S.
O’Kane, D.J., Jr.
Ph.D.
Getman, Harlan R.
B.S.
Perham, William H.
M.S.
Gurnee, George 14.
B.S.
Pokras, Harold
B.S.
Hutt, Clarence H.
B.S.
Washburn, M.R.
Ph.D.
Jordan, W.K.
B.S.
Wilner, Jerome
B.S.
Kavouras, George J.
M.D.
Young, Harold
B.S.
Bissell, Alice Jane
B.S.
March, Richard P.
M.S.
Branton,
B.S.
McCall, Richard Q.
B.S.
Brown, Arthur S.
B.S.
Meyer, Jack
B.S.
Cochran, Richard
M.S.
Moser, L.R.
B.S.
Evans, J.B.
Ph.D.
Rosenberg, Albin S.
B.S.
Fink, Leo M.
B.S.
Silverman, Ralph
B.S.
Jordan, William K.
M.S.
Tomaino, Frank A.
Sp.
Kimble, Thomas L.
B.S.
Young, Harold
M.S.
Laun, W.E.
B.M.E.
Appendix:
Graduates/Alumni
1949
Andre, James R.
Sp.
Johnson, Kenneth M.
SP.
Apicella, Joseph N.
B.S.
Klein, Edward A.
B.S.
Bandler, Ned W.
B.S.
Lazar, James T.
M.S.
Barber, Kenneth J.
Sp.
Macadam, Lyndon W.
B.S.
Barnard, G.H.
A.E.
Newlander, Harold A.
B.S.
Blum, Gilbert
Sp.
O’Connor, Ronald
B.S.
Cacioppo, Joseph
Sp.
Putnam, Russel
Sp.
Campos-Lynch, Pablo
M.S.
Rankin, W.C.
B.M.E.
Chadderdon, Wilson H.
Sp.
Schwartz, A.N.
B.S.
Cooper, Harvey M.
Sp.
Searles, E.M.
Ph.D.
Daniels, P.W.
B.S.
Shaul, John Daley
B.S.
Das, B.C.
B.S.
Shipe, W.F., Jr.
Ph.D.
Demnitz, Peter E.
B.S.
Shoul, John D.
B.S.
Dunbar, William B.
B.S.
Sliva, William R.
Sp.
Eggleston, Frederick A.
Sp.
Story, Robert M.
Sp
Finke, Gerald T.
Sp.
Stowe, James R.
B.S.
Fleischman, Frederick F., Jr. B.S.
Theokas, Dionisos A.
B.S.
Gibbons, Austin P.
B.S.
Tobie, Alan F.
M.S.
Graulich, Ken C.
Sp.
Towle, Edmund J
B.S.
Green, William III
B.S.
Wagner, Paul F.
B.S.
Grenci, Joseph J.
B.S.
Wedeen, Marvin M.
B.S.
Gurdian, Maximiliano J.
Ph.D.
Weeks, David S.
SP.
Hovey, George
B.S.
Wengert, H.R.
B.S.
Jenks, Stanton F.
B.S.
Zimmerman, L.N.
M.S
151
Food Science at Cornell University
…A Century of Excellence
1950
1951
152
Beckhorn, E.J.
Ph.D.
Kloser, Jerome J.
Sp.
Bisher, P.H.
B.S.
Kraus, William E.
Sp.
Bluhn, George O.
SP.
Maksymchak, Stiven
Sp.
Burgess, William H.
M.S.
Marlatt, D.H.
B.S.
Buzzelli, Frank G.
B.S.
Maximeliana, Jose G.
Ph.D.
Collins, Robert S.
Sp.
Moat, Albert G.
M.S.
Cook, Ralph Lewis
Sp.
Newman, Donald
B.S.
Edson, William D.
B.S.
Pendergast, William J.
B.S.
Fairbank, Robert A.
Sp.
Pickering, Percy A.
Sp.
Potter, Albert A.
B.S.
Fleischman,
Frederick F., Jr.
M.S.
Schaffel, Lawrence
B.S.
Gimbrone, Charles
B.S.
Schiek, Norman
B.S.
Griffis, William R.
B.S.
Shaul, John D.
Ph.D.
Gurdian, M.J.
Ph.D.
Silverman, Gerald
B.S.
Heffernan, Francis P., Jr.
B.S.
Smith, Brewster Donald
Sp.
Henningson, R.W.
B.S.
Stronach, R.W.
B.S.
Hymen, Richard
Sp.
Theokas, D.A.
M.S.
Jordan, W.K.
Ph.D.
Trebler, H.A.
Karnani, B.T.
Ph.D.
Tregurtha, James D., Jr.
B.S.
Karsten, Edward A.
B.S.
Wassel, William
Sp.
Klopf, Wilfred
Sp.
Wright, Norman C.
Sp. Grad
Brown Albert L.
Ph.D.
Paul, J.A.
B.S.
Fleischman,
Frederick F., Jr.
Silverman, Gerald
M.S.
Ph.D.
Silverman, Martin T.
B.S.
Giroux, Jack C.
Ex.
Wilder, Harold
B.S.
Karas, Aaron B.
B.S.
Wynan, Morris H.
B.S.
Milone, N.A.
M.S.
Zimmerman, L.N.
Ph.D.
O’Hara, William R.
B.S.
Special Worker
Appendix:
Graduates/Alumni
1952
1953
1954
1955
del Rio-Estrada, C.
Ph.D.
Kloser, George M.
B.S.
Fukui, George
Ph.D.
Rapp, Harold
B.S.
Graulich, Kenneth C.
B.S.
Shaul, John D.
Ph.D.
Guss, Maurice L
Ph.D.
Silva, W.R.
B.S.
Henningson, Robert W.
M.S.
Silverman, Gerald
M.S.
Hildebrandt, Walter K.
B.S.
Theokas, Dionisios A.
Ph.D.
Hoffmann, William G.
B.S.
Abell, Harold W.
B.S.
Jensen, Erling
Ph.D.
Burgess, William
Ph.D.
Leach, Warren R.
B.S.
Charlap, Henry N.
B.S.
Metaxas, Mary A.
M.S.
Collins, Robert S.
B.S.
Smith, James A.
B.S.
Crossen, Francis W.
B.S.
Swetell, M.R.
M.S.
Graziano, Calvin A.
B.S.
Tarr, John A.
B.S.
Herrmann, Robert J.
B.S.
Weissglass, Marvin M.
B.S.
Hofmann, John P.
B.S.
Wengert, Clifford J.
B.S.
Benedict, Robert C.
M.S.
Horner, Harold B.
B.S.
Chambers, Eunice H.
M.S.
Kazolas, Constantinos
B.S.
Chase, Philip D.
B.S.
Masurovsky, Edmund B.
B.S.
Costanzo, I.E.
B.S.
Power, N.M.
M.S.
Dobert, Norman H.
B.S.
Schwartz, Carl
B.S.
Edwards, James D.
B.S.
Witter, Willis F.
B.S.
Amin, Dinu B.
B.S.
Lucas, Paul
M.S.
Arkin, Joseph
B.S.
Marshall, Alexander B.
B.S.
Bandler, David K.
B.S.
Pollack, Stanley D.
B.S.
Bartell, Harold T.
B.S.
Pulling, Benjamin M.
B.S.
Benedict, Robert C.
M.S.
Pyne, Charles H.
M.S.
Burgie, Elizabeth M.
Ph.D.
Scharr, Ralph
B.S.
Cool, Harold T.
B.S.
Scheiner, Burton
B.S.
Dinkelaker, E.T.
B.S.
Silverman, Gerald
Ph.D.
Gander, George W.
M.S.
Vesley, Donald
B.S.
Holgren, Clifford J.
B.S.
Windlan, Harold M.
Ph.D.
Kleyn, Dick H.
M.S.
Zima, Edward
B.S.
153
Food Science at Cornell University
…A Century of Excellence
1956
1957
Breier, Harvey
B.S.
Mallin, Martin L.
Ph.D.
Charity, L.F.
Ph.D
Masurovsky, Edmund B.
M.S.
Gay, Donald S.
B.S.
Wolin, Alan G.
M.S.
Gillett, Arthur J.
B.S.
Wolin, Harold L.
Ph.D.
Gudnason, Geir V.
B.S.
Bulman, Richard D.
Henningson, Robert W.
Ph.D.
DeKorte, John F.
B.S.
Kleyn, Dick Henry
M.S.
Weissglass, Allan
B.S.
Lang, George I.A.
M.S.
Butler, Robert A.
B.S.
MacDonald, R.E.
Ph.D.
McDermott, Donald
B.S.
Cyndin, Morris A.
1958
1959
154
Dain, J.
Ph.D.
Rajan, T.S.
M.S.
Evangelides, Theodore
B.S.
Sauer, William
B.S.
Gudnason, Geir V.
M.S.
Scaletti, Joseph V.
Ph.D.
Gutekanst, R.R.
M.S.
Sengupta, Arun
M.S.
Langberg, Joseph C.
B.S.
Alexander, Renee P.
Alpert, Alan E.
B.S.
Long, Harold P.
B.S.
Calderone, Benjamin T.
M.S.
Lynch, Corrine W.
M.S.
Eltz, Robert
Ph.D.
Maguire, Herbert W.
B.S.
Ernst, William J.
B.S.
Mathis, Joseph C.
B.S.
Henderson, Robert
B.S.
Reid, William E.
B.S.
Henry, Donald E.
B.S.
Seay, Edmund E.
M.S.
Irwin, J.
M.S.
Sengupta, Arun
Ph.D.
Johnson, Robert A.
B.S.
Valiant, Robert
M.S.
Kloyn, Dick H.
M.S.
Wolin, Alan G.
Ph.D.
Barouk, Youssef A.
B.S.
Manniello, N.J.
M.S.
Chenillier, Jacque P.
M.S.
McDermott, Donald J.
M.S.
Conti, Samuel F.
Ph.D.
Miller, Norbert L.
M.S.
Fontecchio, Dominick V.
B.S.
Peterson, Ralph D.
B.S.
Gander, George W.
Ph.D.
Place, A.R.
B.S.
Geerken, Henry F.
B.S.
Rehkugler, C.
M.S.
Hall, Robert M.
B.S.
Renckens, P.M.
B.S.
Kleyn, Dick H.
Ph.D.
Wade, Ronald C.
B.S.
Levine, Seymour W.
B.S.
Appendix:
Graduates/Alumni
1960
1961
1962
1963
Barnes, Isabel
M.S.
Masurovsky, Edmund B.
Ph.D.
Dodds, Donald W.
B.S.
Ryan, Robert J.
B.S.
Dunican, L.K.
M.S.
Scanlan, Richard A.
B.S.
Ibrahim, Mahmoud
M.S.
Scarpellino, Richard J.
Ph.D.
Jacobs, Nicholas
Ph.D.
Steward, Richard B.
B.S.
Krome, Alan
M.S.
Tsantilis, Constantine W.
M.S.
Lish, Alan H.
B.S.
Wolin, A.G.
Ph.D.
Martin, T.O.
M.S.
Yousten, Allan,A.
M.S.
Martin, William F.
B.S.
Booth, Herbert S.
B.S.
Krome, A.
M.S.
Field, Arthur K.
M.S.
Loew, Franklin M.
B.S.
Gudnason, Geir V.
Ph.D.
Peterson, Ralph D.
M.S.
Hall, Robert M.
M.S.
Rom, George W.
B.S.
Johnston, Murray A.
M.S.
Schnaltz, Leigh W.
B.S.
Kim, J.
M.S.
Smiley, Karl
M.S.
Bentivegna, Michael J.
B.S.
Scanlan, Richard A.
M.S.
Cornacchio, Peter A.
B.S.
Silverman, C. ‘
M.S.
Ferris, James O.
B.S.
Spanier, Henry C.
B.S.
Gray, John M.
B.S.
Tierney, John P.
B.S.
Ledford, Richard A.
Ph.D.
Waterbury, W.E.
Ph.D.
Newton, William E.
B.S.
Wetzel, Kenneth
B.S.
Palmer, John M.A.
M.S.
Al-Dahhan, Amir Hamid
M.S.
Peterson, Ralph D.
Ph.D.
Dunican, L.K.
Ph.D.
Qencer, R.M.
M.S.
Ibrahim, Mahmoud K.
Ph.D.
Siapantas, Lazaros
M.S.
Nearing, Lawrence H.
B.S.
Smith, Sylvia
M.S.
O’Sullivan, A.C.
Ph.D.
Stamer, John
Ph.D.
Paneras, Evangelos D.
M.S.
Yousten, Allan A.
Ph.D.
Patel, Savinay S.
M.S.
155
Food Science at Cornell University
…A Century of Excellence
1964
1965
1966
1967
156
Byington, Donald G.
B.S.
Lyndly, Renda
M.S.
Fox, Patrick
Ph.D.
Newman, M.
M.S.
Geopert, John M.
M.S.
Schopinsky, Gerald E.
B.S.
Johnston, Murray A.
Ph.D.
Shaver, David C.
B.S.
Kelly, Robert H.
B.S.
Wade, Allan M.
B.S.
Keyser, William
M.S.
Zweerink, Hans
M.S.
Albright, Louis
M.S.
Kestenbaum, Gerald L.
B.S.
Davis, Warren D.
B.S.
Langley, Frederick
B.S.
Gates, Donald G.
B.S.
Licari, Jerome J.
B.S.
Han, In Kyu
Ph.D.
Puttlitz, Donald
Ph.D.
Hernandez, Rodolfo
B.S.
Schermerhorn, George
B.S.
Johanson, Raymond G.
B.S.
Toye, Nancy
M.S.
Anderson, Rick N.
B.S.
Michaud, Ronald N.
M.S.
Brownback, Jesse E.
B.S.
Moreno, Victor
B.S.
Dorward, David
M.S.
O’Riordain, Michael
M.S.
French, Edward B.
B.S.
Punjrath, Jagjit
M.S.
Goepert, John M.
Ph.D.
Regenstein, Joe M.
M.S.
Holzberg, Irving
Ph.D.
Rink, Thomas F.
B.S.
Jennings, Orlan V.
B.S.
Sauer, Edward T.
B.S.
Kim, Juhee
Ph.D.
Strang, Daniel R.
B.S.
Meyer, William F.
B.S.
Swarup, Vishnu
M.S.
Auerbach, Steven L.
B.S.
Gerwirtz, Myrna
M.S.
Basilio, E. Anthony
B.S.
Kofkewitz, David
INI.S.
Brinton, Ralph H.
M.S.
Luitweiler, Adriana P.
M.S.
Brown, Joseph
Ph.D.
O’Keefe, Patrick W.
M.S.
Chen, Joseph
M.S.
Reinke ‘ William
Ph.D.
Escalente, Constancio
M.S.
Siapantas, Lazaros
Ph.D.
Finucane, James C.
B.S.
Young, L.
M.S.
Appendix:
Graduates/Alumni
1968
1969
Apostolico, Kenneth
M.S.
Nelson, John D.
M.S.
Cadwell, Mark C.
B.S.
Patel, Savinay
Ph.D.
Collins, David S.
B.S.
Pisciotta, Richard J.
B.S.
Finley, John
Ph.D.
Senyk, Gary F.
B.S.
Fitchett, William A.
B.S.
Smalley, Annajean
M.S.
Johnson, Eric C.
B.S.
Steele, Ray
Ph.D.
Keyser, William
Ph.D.
Strang, Daniel
M.S.
MacDonald, Rodney D.
M.S.
Unfricht, John J.
B.S.
Mavropoulou, Photini
M.S.
Venables, Frederick D.
B.S.
Michaud, Ronald N.
Ph.D.
Zall Robert R.
Ph.D.
Adams, Linda
B.S.
Maesso, Elaine
M.S.
Brekke, Clark
M.S.
Malik, Prem S.
Ph.D.
Brown, David P.
B.S.
Melillo, John
B.S.
Coriner, Sister Aurea
Ph.D.
Moreno, Victor
Ph.D.
Edwards, John
Ph.D.
Nath, K. Rajinder
Ph.D.
Erickson, Douglas
B.S.
Niell, Mary M.
M.S.
Faust, Patricia
M.S.
Okonkwo, Paul
M.S.
Gravani, Robert
M.S.
Rabe, Gerald
M.S.
Hasiak, Robert
M.S.
Schnell, Philip
M.S.
Laakonen, Eini
Ph.D.
Splitter, Janet
M.S.
Lichtenstein, Alice
M.S.
Young, Mary Henry
M.S.
157
Food Science at Cornell University
…A Century of Excellence
1970
1971
158
Balliro, Sebastian
B.S.
LiCari, Jerome
Ph.D.
Barbano, David M.
B.S.
MacDonald, Bruce D.
B.S.
Barretto De Menezes, T.J. M.S.
Mavropoulou, Ioanna P.
Ph.D.
Belgrave, Michael G.
B.S.
Melgar, Jesus
M.S.
Bockelman, Barbara
M.S.
Nelson, John D.
Ph.D.
Brittingham, Henry L.
M.S.
O’Mahony, John P.
Ph.D.
Caryl, James E.
B.S.
Parker, Brenda L.
B.S.
Castle, Hilary
M.S.
Pereira, Lancelot
Ph.D.
Cloute, John R.
B.S.
Pritchard, Parmely H.
Ph.D.
Corredor, Ligia I. (Fishel) B.S.
Rowe, James
M.S.
Crump, J.D.
B.S.
Scarpellino, Richard
Ph.D.
Daxtey, Clemence
M.S.
Shanno ‘ n, Lyle J.
B.S.
DeCruces, Bertha
M.S.
Sievwright, Cecil A.
M.S.
Erickson, D.
B.S.
Stevens, John F.
Fiske, Roger I.
B.S.
Wolcott, Lawrence D.
B.S.
Fitts, James
B.S.
Yiournas, Constnatine
M.S.
Hewitt, Philipp C.
B.S.
Adams, James J.
B.S.
Lim, Diana Go
M.S.
Alexandridis, Nicholas
B.S.
Lincourt, Richard
B.S.
Baugher, William L.
Ph.D.
Lu, Pick Seng Yap
M.S.
Betschart, Antoinette
Ph.D.
Maurer, Arthur
Ph.D.
Bockelmann, Barbara
M.S.
Montemayor, Ezequiel
M.S.
Brown, G. Douglas
M.S.
Nelson, Richard P.
B.S.
Carpenter, John G.
B.S.
Olvera, Jaime Antionia
M.S.
Chen, Joseph
Ph.D.
Otto, Gary
B.S.
DeRisio, Richard J.
M.S.
Parekh, Ramesh
M.S.
Dunn, Bradford A.
B.S.
Scully, Douglas A.
M.S.
Dy, Lourdes
M.S.
Strock, Norman Ray
M.S.
Feldmeier, Edward B.
B.S.
Sullivan, Gary W.
B.S.
Fulchand, Parekh R.
M.S.
Vickio, Nicholas P.
B.S.
Geerken, Henry F.
M.S.
Wedral, Elaine
Ph.D.
Graham, Donald C.W.
Ph.D.
Wierzbicki, Leopold E.
Ph.D.
Hoffman, Susan L.
B.S.
Young, Lloyd Steven
B.S.
Horton, R.W.
B.S.
Appendix:
Graduates/Alumni
1972
Brown, David P.
M.S.
Mittaine, Jean Francois
M.S.
Castellano, Carmine T.
M.F.S.
Newbold, Mark W.
B.S.
Chordash, Richard
M.S.
Parekh, Ramesh
M.S.
Cooper, Lynn
B.S.
Pietrini, Felipe
M.S.
Dartey, Clemence Kumah Ph.D.
Richmond, Patricia A.
M.S.
Dunckel, Betty
B.S.
Rosenthal, Barry
B.S.
Fitchett, Gary
B.S.
Sawhney, D.S.
Ph.D.
Franzen, K.
M.S.
Schultz, Barbara
B.S.
Gregory, Jess F.
B.S.
Schnell, Phillip
Ph.D.
Horton, Robert W.
B.S.
Scully, Douglas
M.S.
Inderlied, Clark B.
Ph.D.
Shelley, Kevin A.
B.S.
Johnson, George A.
M.S.
Splitter, Janet J
Ph.D.
Masuyama, Kunihide
M.S.
Stevens, David E.
B.S.
McDonald, Turlough Mary M.S.
1973
Babish, John
M.S.
Kress, Ricke A.
B.S.
Barbano, David Mark
M.S.
Ku, Aleck C-C
Ph.D.
Barra, Consuelo R.
B.S.
Lapido, Josephus Kehinde Ph.D.
Bower, Richard C.
B.S.
Levine, Mark Bruce
M.S.
Bruns, Andrew J.
M.F.S.
Mailhot, Teresa M.
B.S.
Budinoff, Bruce D.
B.S.
Masayuma, Kunihide
Ph.D.
Burt, Michael F.
B.S.
McCune, Helen
B.S.
Butcher, Robert F.
B.S.
Mohd, Nasir B. Hashim
M.S.
Chanyavilas, Somyos
M.S.
Onayemi, Oladipo
M.S.
Chen, Ming-Hung
Pfister, John J.
B.S.
Dartey, Clemence Kumah Ph.D.
Ramirez, Guillermo
B.S.
Fazzolare, Richard D.
B.S.
Ramos, Virginia Luz Gonzales M.S.
Fazzolare, Robert V.
B.S.
Rattrie, Neil Whigham
M.S.
Fountain, Kay B.
B.S.
Salinas-Contel, Artuto J.
M.S.
Franzen, Kay Louise (Jan.) M.S.
Sawhney, Daljit Singh
Ph.D.
Gregory, Jess F.
M.S.
Schroeder, J.T.
B.S.
Harrison, Wanda Louise
M.S.
Somyos, Chanyavilas
M.S.
Infante, Juan Pablo (Aug.) Ph.D.
Vananuvat, Pong
Ph.D.
Jayaraman, Anantharaman Ph.D.
Wilcox, Christopher
B.S.
Keller, John Denning (Jan.)M.S.
Yeo, Vivien Chee-Nan
M.S.
159
Food Science at Cornell University
…A Century of Excellence
1974
160
Anderson, Glen
B.S.
Kovac, Christine
M.S.
Babish, John George
M.S.
Ku, Alick Cheng-Chang
Ph.D.
Benzinger, Charles
B.S.
Leon, J.B.
M.S.
Bruns, Paul
Ph.D.
Mao, Wei-Wen
Ph.D.
Butcher, R.J.
B.S.
Meyer, Richard
Ph.D.
Chapman, Julie
B.S.
Mital, Brij Kishore
Ph.D.
Crank, Ted C.
Ph.D.
Moore, Patricia
B.S.
Day, Douglas
B.S.
Dean, Earl C.
B.S.
Nagodawithana,
Tilak’Walter
Ph.D.
Duncan, Avalon LeRoy
Ph.D.
Newbold Mark
M.S.
Greenberg, Norman A.
B.S.
Preziose, Jacqueline P.
M.S.
Gravani, Robert B.
Ph.D.
Ritchey, Thomas W.
Ph.D.
Gross, Margaret Joan
M.S.
Roshanai, Farahanaz
B.S.
Scanlan, Michael
B.S.
Hashim, Mohamed
Nasir Bin
M.S.
Schroeder, Jeff T.
B.S.
Holmes, Dianne Susan
M.S.
Thuong, Lam Van (Jan.)
Ph.D.
Jones, Linda D.
B.S.
Wilcox, C.
B.S.
Kim, Gene Woo
M.S.
Appendix:
Graduates/Alumni
1975
Allen, John Edgar
M.S.
Matthews, Raymond
B.S.
Arcay, Ann
B.S.
Moledina, Kabir Hussein
M.S.
Bannon, Michael V.
B.S.
Moore, Patricia A.
B.S.
Bicknesef Joanne M.
B.S.
Morris, Robert F.
Ph.D.
Boys, Julie
B.S.
Muka, Diane L.
B.S.
Caffrey, Martin D.
M.S.
Mulhall, James
B.S.
Chapman, Julie
B.S.
Myer, Cynthia
B.S.
Chordash, Richard A.
Ph.D.
Navarro, Arnulfo V.
M.S.
Conway, Robin L. (Taft)
M.S.
Newbold, Mark William
M.S.
Covacevich, Hector R.
Ph.D.
Okezie, Onuma B.
Ph.D.
Cronk, Ted Clifford
Ph.D.
Onayemi, Oladipo
Ph.D.
Day, Douglas G.
B.S.
Oretskin, Ivy
B.S.
Economidou,
Phrosso Lefkou
O’Riordan, Michael D.
Ph.D.
M.S.
Preziose, Jacqueline P.
M.S.
Galluzzo, Stephen
Ph.D.
Prouty, Gordon K.
M.S.
Gravani, Robert B.
Ph.D.
Rattrie, Neil
Ph.D.
Greenburg, Norman A.
B.S.
Richmond, Patricia A.
Ph.D.
Gregory, Jess Forrest III
M.S.
Ritchey, Mary B.
M.S.
Heller, Steven N.
M.S.
Rozo, Camilo
M.S.
Hirschl, Ronald
M.S.
Sada, Guillermo
M.S.
Hon, Stephen E.
B.S.
Saoff, Kathryn L.
Ph.D.
Ivers, John T.
Ph.D.
Schwende, Francis Joseph M.S.
Jolly, Ramesh C.
Ph.D.
Smith, Carole
B.S.
Jones, Linda D.
B.S.
Stento, Ralph
B.S.
Kagarise, Karl S.
B.S.
Torem, Hollis
B.S.
Kantor, Mark Allan
M.S.
Turbak, Susan Cheryl
M.S.
Kurchansky, Jorge
M.P.S.
Uyeno, Steve
B.S.
Lasky, Sylvia C.
B.S.
Vickers, Zata Marie
Ph.D.
Lathwell, Rhonda
B.S.
Vincent, Kent R.
M.S.
Lee, Ann Ying-chen
M.S.
Vroman, Jay R.
B.S.
Leon, Juan Bernardo
M.S.
Wang, Janet Chien-ning
Ph.D.
Louis, Gail
B.S.
Weiss, Elizabeth M.
M.S.
MacDonald, Jane E.
B.S.
Williams, John
B.S.
Wilson, Debbie
B.S.
(Van Fossen)
Mark, Laurel B.
B.S.
Winter, Paul F.
M.S.
Masuyama, Kunihide
Ph.D.
Yost, Kevin Gardner
M.S.
Matens, Hernan
M.S.
Young, L. Stephen
Ph.D.
161
Food Science at Cornell University
…A Century of Excellence
1976
162
Aguilera, Jose M.
Ph.D.
Marriott, John Duncan
M.S.
Akobondu, Enoch N.
B.S.
McGrath, Kevin J.
B.S.
Aurand, Thomas J.
M.S.
Most, Susan J.
B.S.
Aworh, Ogugua Charles
M.S.
Mountain, Michael G.
B.S.
Babish, John George
Ph.D.
Mueller, Thomas Oliver
M.S.
Birnbaum, Nina R.
B.S.
Nelson, Kathleen J. (Jan.) M.S.
Bhusri, Amarjit Singh
M.S.
Ng, Henry K.K. (Sept.)
M.S.
Caffrey, Martin Denis B.
M.S.
Okaka, James C.
M.S.
Chu, Shu-wing
M.F.S.
Paukett, Denise
B.S.
Cregan, Daniel P.
B.S.
Prabharaksa, Chakamas
M.S.
Franco, Benjamin
B.S.
Pykosz, Mary M.
B.S.
Franzen, Kay Louis
Ph.D.
Rash, Kenneth Edward, Jr. Ph.D.
Golder, Michael A.
B.S.
Rattrie, Neil Wigham
Ph.D.
Grunden, Larry Paul
Ph.D.
Roshanai, Farahnaz
M.S.
Hon, Steve
B.S.
Sadofsky, Michael
M.S.
Hopkins, Phyllis P.
M.S.
Schmidl, Mary Katherine
M.S.
Hsu, Elinor Eng-Fung
B.S.
Schwartz, Lawrence
B.S.
Johnson, Linda
Ph.D.
Shimp, James Luther
M.S.
Joseph, Rosalyn V.
M.S.
Shively, Elizabeth A.
B.S.
Kelley, Kathleen
B.S.
Silver, Lewis I.
B.S.
Kustka, Robert C.
B.S.
Tsai, Tsun-Chung
Ph.D.
Liem, Irene Tjiok Hwa
M.S.
Utz, Roger
B.S.
Loesel, Robert L.
B.S.
Wu, JoAnna
B.S.
Malhotra, Kuldip R.
M.F.S.
Yee, Vivien Chee-Nan
Ph.D.
Manzano-Mendez, Juan
M.F.S.
Young, Lloyd S.
Ph.D.
Appendix:
Graduates/Alumni
1977
Alba, Ramone F.
M.F.S.
Koch, Robert L.
M.S.
Allen, John Edgar
Ph.D.
Kophen, Glenna J.
B.S.
Baier, Margaret J.
B.S.
Laaman, Thomas
B.S.
Banner, Mark
Ph.D.
Lechner, Linda
B.S.
Bright, Rosalie
M.S.
Madden, Michael W.
M.P.S.
Cicale, David
B.S.
Manning, Ella Mae
M.S.
Chiu, C. Perry
M.S.
Meinwald, Harlan Mark
M.S.
Cho, Il Joo
M.S.
Miller (Sales), Jane S.
M.S.
Domanico, Mark A.
B.S.
Morgan, Nancy
B.S.
Edwards, Jack
M.S.
Mountian, M.G.
B.S.
Fountain, Kay B.
M.S.
Nelson, Richard Rex
M.S.
Galluzzo, Stephen John
Ph.D.
Onagaruwa, Adenugua O. Ph.D.
Gierhart, Dennis L.
Ph.D.
Otis, Peter
B.S.
Golder, M.A.
B.S.
Paul, Marianne
M.S.
Graves, William B.
B.S.
Penel, Anthony
Ph.D.
Hartwell, Linda M.
B.S.
Pontecorvo, Aldo J.
M.S.
Heller, Steven N.
Ph.D.
Raccach, Moshe
Ph.D.
Helwig, Lawrence
M.S.
Rogan, Ann
M.S.
Herzog, Leslie
B.S.
Schleger, Mindy
B.S.
Hines, Dixie Jones
M.S.
Serviansky, David
M.F.S.
Huang, Yaw-Bin
M.S.
Slovak, George
B.S.
Hung, Win C.
M.S.
Vergara, Walter
M.S.
Ismail, Mohamad Salleh
Ph.D.
Voss, Frederic
M.S.
Jones, Kathleen A.
B.S.
Wojakowski, Susan M.
B.S.
Joy, Mary M.
B.S.
Woodward, Gary Jay
M.S.
Kayisu, Kalenga
M.S.
Yost, Kevin
Ph.D.
Kluba, Richard Michael
Ph.D.
163
Food Science at Cornell University
…A Century of Excellence
1978
Andeniji, Ayodeji O.
M.S.
Iyer, Bala Subramian
M.S.
Audley, Michael J.
M.S.
Jauregui, Carlos Augusto
M.S.
Aworh, Ogugua Charles
Ph.D.
Jiu, Bo-Juie
M.S.
Banner, Mark J.
Ph.D.
Jo, Jin Kwang
M.S.
Barbano, David Mark
Ph.D.
Joh, Youngkuen
M.S.
Benzinger, C.
B.S.
Kan, Tze-Ming
M.S.
Birnbaum, Nina Rae
M.S.
Kealey, Kirk S.
M.S.
Blackwell, John Henry
M.S.
Koch, Robert L.
M.S.
Buteyne, David
B.S.
Mai, Jimbin
M.S.
Chandra, Subhash
M.S.
Morgan, Melissa
B.S.
Cheung, William Wai Man M.S.
Nelson, Kathleen J.
Ph.D.
Chiu, Chih-Wei Perry
M.S.
Nojeim, Stephen J.
B.S.
Cortas, Raja M.
M.S.
Cuddy, Maureen E.
B.S.
Ogunlesi, Adekuhle
Tolulope
M.S.
Edwards, Jack H.
M.S.
Escobar, Arturo
M.F.S.
Okaka, James
Chukuemeka
Ph.D.
Fountain, Kay B
M.S.
O’Keefe, Richard B.
Ph.D.
Gierhart, Dennis L.
Ph.D.
Goel, Vinod Kumar
Ph.D.
Goldberg, Abbe
B.S.
Gordon, Thomas A.
B.S.
Gorimar, Tehmasp Sorab
B.S.
Greenberg, Norman A.
M.S.
Greenberg, Robert Steven M.S.
164
Groll, Marilyn
B.S.
Hoffman, Holly
B.S.
Hoffman, Marybeth
B.S.
Hsu, Hsien-Yeh
M.S.
Hung, Win Chin
M.S.
Onagoruwa, Adenuga O. Ph.D.
Palnowski, Elizabeth J.
B.S.
Paul, Marianne E.
M.S.
Philipson, Jim
B.S.
Rocco, Ann M.
B.S.
Sabin, Linda
B.S.
Saiyo, Hamanori
B.S.
Schmidl, Mary K.
Ph.D.
Schwartz, Debra
B.S.
Smith, David
B.S.
Stateler, C.
B.S.
Welsh, Frank W.
M.S.
Appendix:
Graduates/Alumni
1979
Aurand, Thomas James
Ph.D.
Lupo, Sharon M.
B.S.
Boushell, Robert
M.S.
Macbride, Maurine Anne
M.S.
Bright, Rosalie A.
M.S.
McGee, Peter F.
B.S.
Buteyn, David Adrian
B.S.
Meister, Kathleen Ann
M.S.
Cembrinski, Ruston
B.S.
Miller, Kenneth W.
M.S.
Duckstein, Ronald
B.S.
Nelson, Kathleen J.
Ph.D.
Escueta, Elias E.
Ph.D.
O’Brien, Sallie W.
B.S.
Ferreti, Robert J.
B.S.
Oliva, Renan U.
M.S.
Gaska, Marilyn Theresa
M.S.
Rockefeller, Sandra E.
B.S.
Goel, Vinod K.
Ph.D.
Rockower, Robert Keith
B.S.
Greenberg, R.S.
M.S.
Sauter, Alan
B.S.
Hahn, Douglas Earl
M.S.
Scharf, Stanley Saul
Ph.D.
Hanson, Julie Ellen
M.S.
Schlottfeldt, Gustavo A.B. Ph.D.
Higuera Ciapara,
Inocencio
Schmidt, Mary Katherine
Ph.D.
M.S.
Timberlake, Amanda
B.S.
Hoffman, Marybeth
B.S.
Tyler, Lucia D.
Ph.D.
Krull, Steven Brian
B.S.
Wang, Chung
Ph.D.
Kumar, Vijay
Ph.D.
Weaver, Ronald C.
Ph.D.
Zatz, David
B.S.
165
Food Science at Cornell University
…A Century of Excellence
1980
166
Adeniji, Ayodeji O.
Ph.D.
Lao, Theresa
B.S.
Barranco, Roberto
M.F.S.
Leland, Jane
B.S.
Bayha, Renee
B.S.
Loos, Patricia Joanne
M.S.
Bender, Margaret
B.S.
Mahrnoud, Mahmoud M.
Ph.D.
Boor, Kathryn
B.S.
Moskowitz, Alan H.
Ph.D.
Brandt, Michael J.
M.S.
Nelson, Richard Rex
Ph.D.
Brinegar, Anthony Chris
M.S.
Ngyen, Thuong
B.S.
Chadbourne, Daphne
B.S.
O’Beirne, David
Ph.D.
Changanacherry, Jose S.
M.P.S.
Rand, Alice
B.S.
Dorfman, Laura
B.S.
Sada, Guillermo
Ph.D.
Eison, Michele H.
M.S.
Saiyb, Hamanori
M.P.S.
Fey, Michael Stuart
Ph.D.
Schlosser, Mary Anne
M.S.
French, David
B.S.
Sonoff, Elizabeth P.
Ph.D.
Gossett, Patricia W.
M.S.
Stumpp, Birgit
B.S.
Hallerbach, Catherine M.
M.S.
Todisco, Victor
B.S.
Hansen, Stephen
B.S.
Wallingford, Laura
B.S.
Hoffman, Peggy
B.S.
Wang, Emily
B.S.
Huang, Yu-Tsai
M.P.S.
Waniska, Ralph D.
Ph.D.
Jerrard, Dana
B.S.
Ward, Velda
B.S.
Kapsimalis, Diane J.
M.S.
Wen, Ming-che
M.S.
Katz, Leonardo
M.F.S.
Wisseman, Kimberly W.
M.S.
Kayisu, Kalenga
Ph.D.
Woods, Fronda Colleen
M.S.
Keller, Susan
B.S.
Woodward, Gary Jay
Ph.D.
Klein, Lisa Beth
M.S.
Wu, Rose
B.S.
Kraig, Leon Lawrence
M.F.S.
Zertuche-Cazares, Leticia
M.S.
Kreher, Mary Beth
B.S.
Appendix:
Graduates/Alumni
1981
Armstrong, JoAnn M.
B.S.
Leigh, Martha J.
M.S.
Baner, Larry
B.S.
Mbugua, Samuel Kuria
Ph.D.
Blackwell, John H.
Ph.D.
McKenna, Ron
B.S.
Bower, Jeff
B.S.
Moscoso, Wilfredo
Ph.D.
Boyd, Juanell N.
Ph.D.
Nisson, Judy
B.S.
Castellano, Peter M.
B.S.
O’Brien, Sallie W.
M.S.
Chalk, Dave
B.S.
Pettigrew, Susan J.
M.S.
Chandra, Subhash
Ph.D.
Purdy, Steve
B.S.
Chang, Shung-Chung
Ph.D.
Rosenbloom, Nancy J.
M.S.
Chern, Jiing-Chnan
Ph.D.
Samson, Allan D.
M.S.
Cuddy, Maureen E.
M.S.
Shimp, James L.
Ph.D.
Deiner, Wendy S.
B.S.
Slavin, Laurie S.
M.S.
Essex, Linda
B.S.
Sonoff, Elisabeth P.
Ph.D.
Fernandez, Antonio
M.S.
Srinivasan, Damodaran
Ph.D.
Forry, Michelle
B.S.
Tsai, Chee-Hway
Ph.D.
Huntington, Joanne C.D.
M.S.
Welsh, Frank Ward
Ph.D.
Jauregui, Carlos A.
Ph.D.
Wojakowski, Susan M.
M.S.
Josephson, David B.
B.S.
Yee, Jeng-Jung
Ph.D.
Kerschner, Laurie E.
M.S.
Zayaitz, Anne E.K.
M.S.
Kophen, Glenna J.
M.S.
167
Food Science at Cornell University
…A Century of Excellence
1982
168
Adler, Ellen J.
B.S.
Margoshes, Bethia A.
M.S.
Berner, Louise Ann
M.S.
Marlett, Melanie J.
M.P.S.
Brooks, Barbara Anne
M.S.
McAfee, Sandra Lee
M.S.
Carlson, Beth Lori
M.S.
Merkel, Brad
B.S.
Carr, James
B.S.
Metzger, Marjorie
B.S.
Chen, Hung-Chang
M.S.
Miller, Kenneth Wallace
Ph.D.
Choi, Hyunsook
M.S.
Mistry, Vikram V.
M.S.
Dzurec, David John, Jr.
Ph.D.
Ngameni, Bernard Kamga M.S.
Fletcher, Daniel J.
B.S.
Nigogosyan, Nadine
B.S.
Fong, Chia Yip
B.S.
Noar, Scott Richard
M.S.
Gibson, Eric O.
B.S.
Ntombela, Magnate
M.P.S.
Goes, Luiz Lacombe de
M.F.S.
Paul, Jeffrey
M.S.
Goldstein, Linda
B.S.
Rosen, Joan
B.S.
Grieme, Linda Elizabeth
M.S.
Rowan, Helen C.
B.S.
Grivas, William D.
B.S.
Rozo, Camilo
Ph.D.
Hartnett, Kathleen
B.S.
Ruiz-Riquer, Norma
M.S.
Hom, Becky
B.S.
Su, Ting
M.S.
Kan, Tze-Ming Amy
Ph.D.
Sutter, Timothy
B.S.
Kelleher, Stephen D.
M.S.
Tamura, Magdalena
B.S.
Klein, Lisa Beth
Ph.D.
Templeton, Kathleen
B.S.
Leggett, Sarah J.
B.S.
Tiberio, Jeanne E.
M.S.
Leggett, Susan J.
B.S.
Tong, Phillip Soo
M.S.
Liebman, Miriam
B.S.
Waniska, Ralph Dean
Ph.D.
Lynch, Donald J.
M.S.
Weinberg, Zwi Gershon
Ph.D.
Mai, Jimbin
Ph.D.
Appendix:
Graduates/Alumni
1983
Arcellana, Mayi Yuvienco M.S.
Marble, Charles
B.S.
Bonner, Christine
B.S.
McIntyre, Deborah J.
B.S.
Bristor, Carolyn
B.S.
Matamoros, Juan Jose
M.P.S.
Chia, Stanley Shau-Su
Ph.D.
Mergner, Frederick C.
M.S.
Chiou, Jau-Wen
B.S.
Neathery, James A.
B.S.
Connolly, Paul J.
B.S.
Nelson, Catherine
B.S.
Cook, David
B.S.
Ozbilgin, Seher
Ph.D.
Croen, Kevin A.
B.S.
Dillon, Patricia E.
B.S.
Paredes, Maria
Dulce de la Cruz
M.P.S.
Drumm, Michael G.
B.S.
Patulski, Richard
B.S.
Dubensky, Martha Sue
M.S.
Perchonok, Michele H.E.
Ph.D.
Ehrich, Jody A.
B.S.
Post, Ann J.
B.S.
Fernandez, Maria V.
M.F.S.
Ragnarsson, Karl
M.S.
Franz, Wayne
B.S.
Ramirez, Juan Fernando
M.S.
Garabedian, Gwen
B.S.
Ruiz-Riquer, Norma G.
M.F.S.
Gossett, Patricia Wong
Ph.D.
Samson, Allan David
Ph.D.
Groner, Linda
M.S
Schaffner, Donald W.
B.S.
Gylys, Rita
B.S.
Schor, Jacob
B.S.
Ingham, Steven
B.S.
Silverwater, Beth
B.S.
Hale, Mary-Lee
B.S.
Stewart, John
B.S.
Kerschner, Laurie E.
Ph.D.
Westring, Mary Elizabeth
Ph.D.
King, Victor An-Erl
M.S.
Wietqrefe, Holly
B.S.
Klein,, Elissa
B.S.
Yu, Eileen Rose
M.S.
Yun, Diana Ellen
M.S.
Krishnamurti, Rajagopalan Ph.D.
Liu, Woei-Jong
M.S.
169
Food Science at Cornell University
…A Century of Excellence
1984
170
Abram, Debra Dianne
M.S.
Klocko, Kevin
B.S.
Kotsides, Edward
M.S.
Anantheswaran,
Ramaswamy
Ph.D.
Kowalchik, John
B.S.
Anfreeto, Carlos Rafarl
M.S.
Anzueto, Carlos Rafael
M.S.
Kronenberg, Hananya
Jeffrey
M.S.
Barbeau, William Edward Ph.D.
Ladeinde, Michael A.
M.S.
Bickerstaff, Lee
B.S.
Leonardo, Joseph
B.S.
Braell, Peter Anthony
M.S.
Lin, Yu-Yu Hui
B.S.
Breslin, Michael P.
M.S.
Massaguer-Roig, Salvador Ph.D.
Bynum, Douglas Gene
Ph.D.
Mazur, Kenneth
B.S.
Cazares, Leticia Z.
Ph.D.
McCabe, Ellen
B.S.
Chen, Hung-Chang
Ph.D.
Millis, Lori Anne
B.S.
Chiu, chihwei Perry
Ph.D.
Cunningham, David G.
Ph.D.
Monroy Medina,
Miguel Angel
M.S.
Dik, Roger W.
B.S.
Mulvaney, Steven James
M.S.
Evans, William Duane
M.S.
Nunez, Jesus
DI.F.S.
Fernandez, Antonio
Ph.D.
Oquendo, Jose Antonia
B.S.
Gabrielson, Camilla
M.P.S.
Rogers, Gail Laura
M.S.
German, John Bruce
Ph.D.
Ruller, Joni
B.S.
Goff, Harry Douglas
M.S.
Schaffer, Karen
B.S.
Gosselin, Barry
B.S.
Schuyler, Cynthia
B.S.
Hahn, Douglas Earl
Ph.D.
Shaw, Ning-Sing
Ph.D.
Hill, Lauren
M.F.S.
Simon, Lauren
B.S.
Hsu, Ysien-Yeh
Ph.D.
Smith, Constance Ann
M.S.
Hubbard, Jennifer
B.S.
Sullivan, Elizabeth
B.S.
Imungi, Jasper K.
Ph.D.
Sweet, M. Lynne
B.S.
Jackson, David
B.S.
Tynan, Mary Patricia
B.S.
Jimenez-Flores, Rafael
M.S.
Whittaker, Nancy
B.S.
Kakalis, Lazaros T.
M.S.
Yang, Tony Chi-Hsuing
Ph.D.
Kannus, Cynthia F.
B.S.
Kennedy, Joanne
B.S.
Zayaitz, Anne E.
Kauffman
Ph.D.
Zertuche-Cazares, Leticia
Ph.D.
Appendix:
Graduates/Alumni
1985
Anzueta, Carlos R.
M.S.
Kahng, Shaz
B.S.
Bahamon, Marta P.
M.S.
Karpel, Dag
M.S.
Barbeau, William E.
Ph.D.
Kealey, Kirk S.
Ph.D.
Bringe, Neal A.
M.S.
Keane, Lesley Anne
B.S.
Chua, Hunter T.
M.F.S.
Kim, Seung Ho
Ph.D.
Conklin, Diane Marie
B.S.
Kintner, Paul Kruger, III
M.S.
Cuellar de Garcia, Sandra M.F.S.
Krishnamurti, Raja
Ph.D.
Dudley, Everette Donald
B.S.
Lee, Peter
B.S.
Dull, Bob Jay
Ph.D.
Magenheiner, Susann Ann B.S.
Duthie, Christa M.
M.S.
Margoshes, Bethia A.
Ph.D.
Edinger, William D.
M.S.
Mircher, Anne-Claire
M.F.S.
Edwards, Charles G.
M.S.
Nigogosyan, Nadine Y.
M.S.
Evans, William D.
M.S.
Noar, Scott
Ph.D.
Fischbach-Green, Linda H. M.S.
Nock, Timothy David
B.S.
Franta, Bruce D.
M.S.
O’Neill, Timothy E.
M.S.
Friedman, Penney M.
M.S.
O’Shea, Mary Elizabeth
B.S.
Garcia, Sandra R.
M.F.S.
Pan, Chorng-Liang
M.S.
Gerwig, Donna L.
M.S.
Ponnampalam, Rathy
Ph.D.
Godlewski, Catherine
M.S.
Richards, Brenda Jean
B.S.
Haggerty, Patricia L.
M.S.
Sowizral, Karen C.
B.S.
Hahm, Young Tae
M.S.
Sievwright, Cecil A.
Ph.D.
Hardy, Robert Ernest
B.S.
Tse, Betsy Lai Ling
B.S.
Heller, Karen
B.S.
Verdi, Robert J.
M.S.
Hernandez, Arturo
M.S.
Wakayama, Tadaaki
M.S.
Huang, Yu-Tsai
Ph.D.
Watmough, Mary
B.S.
Ingham, Steven C.
M.S.
Wong, Wan C.
B.S.
171
Food Science at Cornell University
…A Century of Excellence
1986
Adams, Catherine Alice
B.S.
Aiello, Deborah Ann
172
Lowum, Susan Elaine
B.S.
Lu, Choing-Liang
Ph.D.
Alspach, Rita Marie
M.P.S.
Macbride, Maurine
Ph.D.
Basterrechia, Miguel
M.S.
Maier, Lisa Ann
B.S.
Bell, Cindy-Lou M.
M.S.
Malinendier, Andrea M.
B.S.
Berner, Louise A.
Ph.D.
Manning, Carol Mary
B.S.
Braell, Peter Anthony
Ph.D.
Mistry, Vikram V.
Ph.D.
Bressani, Rodolfo A.
M.S.
Muego, Kathleen F.
M.S.
Cornwell, Christopher J.
Ph.D.
O’Neill, Timothy E.
M.S.
Edmiston, Bruce B.
M.P.S.
Otis, Mary Elizabeth
Gryson, Karen Ann
B.S.
Santamaria
M.S.
Gusek, Todd W.
M.S.
Paredes, Maria Dulce C.
Ph.D.
Gutierrez, Pedro
M.F.S
Rajavasireddi, Srinath P.
M.F.S.
Hanley, Allison W.
B.S.
Shin, Dong-Hoon
M.S.
Hintlian, Carolyn
Reed Bristor
M.S.
Hoo, Anna F.
Sophocleous, Constantincs M.S.
M.S.
Sornsrivichai,
Tanglertpaibul, Titina
Ph.D.
Hu, Edna I-Jen
B.S.
Storey, Ann Louise
B.S.
Jahncke, Michael
Ph.D.
Tong, Phillip S.
Ph.D.
Kindstedt, Paul
Ph.D.
Trimbo, Susan L.
Ph.D.
Klemaszewski, Joseph L.
B.S.
Valyasevi, Ruud
M.S.
Korfhage, Lisa Ann
B.S.
Volz, Doris C.
B.S.
Krug, Debra A.
M.S.
Zalenski, Christine Ellen
B.S.
Kwapong, Opokua
M.S.
Leaf, Cynthia D.
M.S.
Appendix:
Graduates/Alumni
1987
Anderson, Wendy Ann
B.S.
Mulvaney, Steven J.
Ph.D.
Belunis, Charles John
M.S.
Olson, Lynn Ann
Benado, Adam L.
Ph.D.
Chang, Perng-Kuang
M.S.
Pedrosa, Alberto
Menabrito
M.S.
Chung, Kimberly Rae
M.S.
Puoti, Anne-Lise
B.S.
Cocero, Ana Maria
B.S.
Ragnarsson, Karl
Ph.D.
CoSeteng, Marise Yvette
M.S.
Ramirez, Juan Fernando
Ph.D.
Davis, Melissa Joy
B.S.
Schulman, Wendy Kate
B.S.
Setiady, Bernadette I.
M.S.
Fernandez,
Consuelo de Lima
M.S.
Sheu, Tzong-Liang
M.S.
Goodrich, Renee Marie
M.S.
Shieh, Yuh-Shyan Carol
Ph.D.
Gosselin, Barry T.
M.S.
Sileno, Maria Anne
B.S.
Hafsteinsson, Hannes
Ph.D.
Wecker, Matthew S.
M.S.
Kim, Sung Guk
M.S.
Wen, Ming-Che
Ph.D.
Zimmerer, Tiffany
Suzanne
B.S.
Macaulay, Laura Elizabeth B.S.
Marrett, Easton Emmanuel
Masters, Alfred R. III
M.S.
173
Food Science at Cornell University
…A Century of Excellence
1988
174
Amin, Deepak Arvind
B.S.
Kotula, Kathryn L.
Ph.D.
Bartik, Kristin F.
M.S.
Kral, Anthony Howard
M.P.S.
Bringe, Neal
Ph.D.
Landois-Garza, Jorge
M.S.
Conklin, Diane Marie
M.S.
Lynch, Donald J.
Ph.D.
Das, Madan Mohan
M.P.S.
Michalski, Nancy Alice
B.S.
Denny, Scott Alan
B.S.
Padilla, Olga I.
M.S.
Dudley, Everett D.
M.S.
Pan, Chornq-Liang
Ph.D.
Goff, H. Douglas
Ph.D.
Phillips, Lance Gregory
M.S.
Goldberg, Jonathan L.
B.S.
Prather, Tara Ann
M.S.
Gutenmann, Tia Marie
B.S.
Sancho, Martin F.
M.S.
Halpin, Barbara E.
Ph.D.
Santos, Encarnacion E.M. M.S.
Hardardottir, Ingibjorg
M.S.
Shin, Dong-Hoon
Ph.D.
Higuera-Ciapara, Inocencio Ph.D.
Sowizral, Karen C.
M.S.
Hinz, Rodney G.
B.S.
Swanson, Joy Emily
Ph.D.
Hohner, Abigail S.
M.S.
Toledo-Flores, Luis Javier Ph.D.
Hsieh, Rudolf J.
Ph.D.
Tse, Betsy Lai Ling
M.S.
Hsieh, Yih-Liang
M.S.
Verdi, Robert J.
Ph.D.
Hussein, Ahmed Abdi
M.S.
Wienen, Wanda J.
Ph.D.
Hwang, Keum T.
M.S.
Wu, Fone-Mao
M.S.
Ingham, Steven C.
Ph.D.
Yee, Linda Nga Hoong
M.S.
Jamieson, Andrew C.
M.S.
Ziegler, Gregory Ray
Ph.D.
Keane, Lesley Anne
M.S.
Zirbel, Frances Irene
M.S.
Kristjansson, Magnus M.
Ph.D.
Zuniga-Saldierna, Maria
M.S.
Appendix:
Graduates/Alumni
1989
1990
Aguilar-Salazar, Carlos
M.S.
Koide, Hitoshi
M.S.
Alarcon, Barbara
B.S.
Krawczak, Jeffrey
B.S.
Bokanga, Mpoko
Ph.D.
Leong, Mary
B.S.
Braubitz, John S.
B.S.
Lin, Chih
M.S.
Chang, Perng-Kuang
Ph.D.
Liu, Woei-Jong Robert
Ph.D.
Chen, Liming
M.S.
Marin, Anna Belle
Ph.D.
Cherng, Yu-Show
M.S.
Morales-Diaz, Heriberto
Ph.D.
Diefes, Heidi
B.S.
Munshi, Cyrus Boman
M.S.
Freed, Julie
B.S.
Pankow, Jennifer
B.S.
Glatter, Sandy S.
M.S.
Peffley, Teresa
B.S.
Giles, Jeffrey
B.S.
Habig, Tara
B.S.
Ruoth, George
Abner odondi
M.S.
Hirsch, Gregory
B.S.
South, Paul
B.S.
Huang, Chia-Shang
B.S.
Jandrain, Jay
B.S.
Toro-Vazquez,
Jorge Fernando
Ph.D.
Kapsokefalou, Maria
M.S.
Kim, Byung Gee
Ph.D.
Kim, Jeong Hwan
Ph.D.
King, Victor An-Erl
Ph.D.
Adelsberg, Gordon
Villarreal, Mario Ezequiel M.S.
Weng, Yih-Ming
M.S.
Winpfheimer, Linda
M.S.
Winters, David Andrew
Ph.D.
B.S.
Kim, Sung Guk
Ph.D
Ali, Zeinab
M.S.
Kline, Mitchell
B.S.
Antinone, Michael
M.S.
Lammers, Jeff
B.S.
Bedrick, Edward
B.S.
Lee, Julia
B.S.
Braubitz, John Jr.
B.S.
Li, John
B.S.
Buck, Cindy D.
B.S.
Margarida, Silva
M.S.
Mikulka, Thomas
B.S.
Castronovo, Dominic
Frederick
B.S.
Riha, William E. III
B.S.
Clougherty, Kim
B.S.
Romano, Charlotte
B.S.
Daniels, James
Ph.D.
Skaara, Torstein
M.S.
DeBrock, Thomas Jr.
B.S.
Tucciarone, Richard
B.S.
Eleftheriades, Mary
M.S.
Tzeng, Wen-Ching
Ph.D.
Forsa-Mohammed, Bet
B.S
Wei, Ren-Ru
M.S.
Gallup, Carrie
B.S.
Wolff, Philip
B.S.
Herr, Cindy
B.S.
Yu, Roch-chui
Ph.D.
Hsieh, Yu-Tsyr Li
Ph.D.
Zimmerman, Ellen
B.S.
Kelly, Brenda Jean
M.S.
175
Food Science at Cornell University
…A Century of Excellence
1991
176
Black, John M.
Ph.D
Kelly-Harris, Sandra E.
Ph.D
Chen, Wei-Mei (Amy)
B.S.
Langston, Scott W.
M.S.
Chung, Dae Kyun
Ph.D
Lee, Christopher
Claassen, Michelle
M.S.
Maduro, Carolina
B.S.
Cox, Donald
Ph.D
Marmo, Michael
B.S.
Cox, Julie Ann
M.S.
Meunier-Goddik, Lisbeth
M.S.
Crandall, Allison
B.S.
Meyers, Jonathan
B.S.
Cuadra, Salvador
B.S.
Minotti, Peter
M.S.
Curtis, Otis
B.S.
Moreau, Deborah
B.S.
Fastag, Jacobo
M.S.
Mwangi, John
Ph.D
Fernandes, Linda
M.S.
Olsen, Erik
M.S.
Geringer, Susan
B.S.
Padilla, Olga Isabel
Ph.D
Giasi, Paul
B.S.
Phelps, Jill
B.S.
Gluck, Julie
B.S.
Portes, Fernando A.
M.P.S.
Gomez-Basauri, Juan
Ph.D.
Prasetya, Hanny Mayath
M.S.
Greenberg, Scott
B.S.
Prince, Christopher L.
Ph.D
Gutenmann, Tia
M.S.
Rahman, Steven
B.S.
Guu, Yuan-Kuang
Ph.D
Seetharaman, Koushik
M.S.
Hirasuna, Thomas
Ph.D
Scinto, Christopher
B.S.
Hirzel, Alan
M.S.
Shapiro, Kenneth
M.S.
Hohn, Christina
B.S.
Shepard, Karen
B.S.
Hsieh, Yiu Liang
Ph.D
Smith, Erika B.
M.S.
Hwang, Keum Taek
Ph.D
Vegter, Christine
B.S.
Jacoby, Theodore
B.S.
Whitaker, Richard
M.S.
Jamieson, Andrew
Ph.D
Williamson, Donna M.
M.S.
Karlekar, Mohana
B.S.
Appendix:
Graduates/Alumni
1992
Belzer, Angela
B.S.
Nagatome, Yoshiaki
M.S.
Bhaskar, Ajay
M.S.
Norfleet, Irvin
B.S.
Bravo, Ana Maria
M.S.
Phillips, Lance
Ph.D.
Chen, Yi-Hong
Ph.D.
Ransom, Kelly
B.S.
Diaz, Laura R.
M.F.S.
Rector, Douglas
M.S.
Diefes, Heidi A.
M.S.
Romanach, Benito A.
M.F.S.
Samakidis, Ioannis
Michael
M.S.
Diez-Gonzalez,
Francisco
Franzen, Roger, III
B.S.
Shure, Kenneth B.
M.S.
Gaby, Brett
B.S.
Stallman, Jamie S.
B.S.
Hardardottir, Ingibjorg
Ph.D.
Stein, Jason M.
B.S.
Heppes, Carol
B.S.
Stoer, Natalie Lynn
M.S.
Howard, Lenora Ann
M.S.
Surette, Marc E.
Ph.D.
Kashulines, Peter T.
Ph.D.
Thomas, Eugene A.
M.P.S.
Kuesten, Carla Lynn
Ph.D.
Wang, Be-Jen
M.S.
Wang, Sheng-Hua
M.S.
Ku, Ming-Ai
1993
M.S./Ph.D.
M.S./Ph.D
Lee, Christopher
M.S.
Weng, Yih-Ming
Ph.D.
Lim, Sangbin
Ph.D.
Yost, Ruth Ann
M.S.
Morales-Castro, Juliana
Ph.D.
Yu, Zer-Ran
Ph.D.
Ameri, Vahideh
B.S.
Kapsokefalou, Maria
Ph.D.
Castellano, Ricardo
M.S.
Kroll, David
B.S.
Cholish, Christine E.
B.S.
Lee, Sam-Pin
Ph.D.
Clark, Colleen Cornelius
M.S.
Corrigan, Carol
M.S.
Mascarua-Galindo,
Veronica
M.S.
Drury, Debra Ann
M.S.
Munshi, Cyrus B.
Ph.D.
Fleming, Amanda L.
B.S.
Reich, Alison
B.S.
Glymph, Lisa
M.S.
Reiner, Erica
B.S.
Godfrey, Amy
M.S.
Schwarz, Jurgen G.
Ph.D.
Gray, Lisa N.
B.S.
Sheng, Nancy
M.S.
Habip, Meta A.
B.S.
Vaia, Renee
B.S.
Helser, Micheal A.
Ph.D.
Watkins, Steve M.
B.S.
Hess, Jonathan L.
B.S.
Wesolowski, Monika B.
B.S.
Huben, Elizabeth
B.S.
Wright, Kristen
M.S.
Hudock, Judith F.
B.S.
177
Food Science at Cornell University
…A Century of Excellence
1994
178
Barril, Jennifer S.
M.S.
Cha, Jaeho
Ph.D.
Lozano, Francisco
Sanchez D.
M.S.
Colindres, Alejandro F.
B.S.
Nurse, Ricky
B.S.
Diaz, Cynthia
M.S.
Papalia, Catherine
B.S.
Dillon, Deirdre A.
B.S.
Sancho, Martin F.
Ph.D.
El-Gharby, Ashraf H.
M.S.
Sapru, Aditya
M.S.
Giasi, Christine
B.S.
Scinto, Chris
M.S.
Hsie, Pauline J.
B.S.
Shaffer, Lanette M.
M.S.
Huynh, Victor
B.S.
Shapiro, Kenneth B.
Ph.D.
Jackson, Jose Candace
M.S.
Shukla, Archna
Ph.D.
Kao, Hsin Hsin
M.S.
Shure, Ken B.
Ph.D.
Kim, Hee Seon
Ph.D.
Smith, Erika B.
Ph.D.
Liu, Yen Fei
M.S.
Wei, Hsiu Yang
M.S.
Appendix:
Graduates/Alumni
1995
Baker, Karen E.
B.S.
Maffetore, Ireane
B.S.
Bravo, Allesandra
M.S.
Marineau, Brigitte
Ph.D.
Brent, John L.
Ph.D.
McCafferty, Frank D.
Ph.D.
Bunstein, Kathleen
B.S.
Mensah, Esther O.
Ph.D.
Chang, Hsiao-Fang
M.S.
Miller, Dena K.
Ph.D.
Chen, Chung-Jen
M.S.
Mo, Wennie
B.S.
Chiu, Tsung-Ping
Ph.D.
Myers, Scott W.
Ph.D.
Daly, Pamela M.
B.S.
Ng, Cheryl Ann Go
B.S.
Feng, Yu-Wen (Grace)
M.S.
Njoka, Erick
M.S.
Fu, Chia-Day (Julia)
M.S.
Pellecer, Juan Jose
M.S.
Fu, Jun Tse
M.S.
Pezzuti, Kaleen
B.S.
Gangloff, Mary Beth
Ph.D.
Roberts, Deborah D.
Ph.D.
Goldstein, Douglas
B.S.
Roland, Ann M.
Ph.D.
Hendricks, Minnis
Thomas Jr.
Roy, Jennifer L.
M.S.
Ph.D.
Salamanca, Martha C.
M.S.
Hopkinson, Jonathan
Ph.D.
Shih, Chieh-Jen
M.S.
Ichwan, Angela Maria
M.S.
Shih, Chieh-Ting
M.S.
Jang, Kuor-Yarng
M.S.
Singh, Ricky
Ph.D.
Ku, Ming-Ai
Ph.D.
Singh, Sandeep
M.S.
Lavin, Joseph G.
B.S.
Smith, Rhonda L.
M.S.
Leeman, Ryan K.
B.S.
Soudah, Jane Elizabeth
B.S.
Li, Chiuyeah
M.S.
South, Paul
M.S.
Liao, Hung-Ju
M.S.
Suntornsuk, Worapot
Ph.D.
Lim, Angela Khing-Ai
M.S.
Warwick, Kate Donohue
B.S.
Lockwood, Jack
B.S.
Weart, Gail
B.S.
Lu, Xiaowen
Ph.D.
Yener, Meryem Esra
Ph.D.
Ma, Wendy
B.S.
179
Food Science at Cornell University
…A Century of Excellence
1996
180
Adleman, Rachel
B.S.
Loss, Christopher
B.S.
Bah, Coumba
M.S.
Ma, Yingqing
B.S.
Bhaskar, Ajay R.
Ph.D.
Muyonga, John H.
M.S.
Carrasco, Aurea
Ph.D.
Nakimbugwe, Dorothy N. M.S.
Ceurvels, Brett R.
B.S.
Oganesoff, Veronique V.
B.S.
Chang, Christine C.
Ph.D.
Quinones, Hector J.
M.S.
Cheng, Chien-wei
Ph.D.
Rudan, Michael A.
Ph.D.
Connell, Susan P.
M.S.
Samuels, Lorrien
B.S.
Davis, Shawn
B.S.
Scheu, Linda
B.S.
Diagne, Mbinsin
B.S.
Sim, Shyh-Liang
Ph.D.
Diez-Gonzalez, Francisco Ph.D.
Soudah, Jane
M.S.
Edwards, Arron K.
M.S.
Srikiatden, Jarek
M.S.
Eopechino, Aimee
M.S.
Tosso, Mariano
M.S.
Glorio, Patricia
Ph.D.
Vo, Quynh-Giao
B.S.
Haley, Timothy A.
Ph.D.
Wang, Huei-Fay
M.S.
Hsiao, Ya-Fen
M.S.
Witham, Paula K.
M.S.
Jeffers, Gregory T.
B.S.
Wu, Hsin-Yi
M.S.
King, K. Michael
M.S.
Wu, Li-chen
M.S.
Lee, Edmund
M.S.
Yildirim, Ozur E.
M.S.
Lee, Myoyong
Ph.D.
Appendix:
Graduates/Alumni
1997
Bu-Contreras, Renan
M.S.
Lee, Sun Jee
Ph.D.
Carrasco, Aurea
Ph.D.
Liu, Hsin-Chi
M.S.
Clark, Stephanie
Ph.D.
Ma, Chung Ling
M.S.
Crane-Beightol, Lorelei
B.S.
Mitrakul, Craig M.
M.S.
Czaika, John
Ph.D.
Murphy, Steven C.
M.P.S.
Douglas, Sarah A.
M.S.
Pellecer, Juan Jose
M.S.
El Khal, Wissam
M.S.
Roland, Ann M.
Ph.D.
Eopechino, Aimee
M.S.
Rudan, Michael A.
Ph.D.
Gangloff, Mary E.
Ph.D.
Son, Sopheak
M.S.
Glorio, Patricia
Ph.D.
Takeuchi, Kazue
M.S.
Greenberg, Michael
B.S.
Tosso, Mariano E.
M.S.
Hernandez, Susana V
M.S.
Travis, Margaret
B.S.
Hopkinson, Jonathan M.
Ph.D.
Vuong, Catherine
B.S.
Hsiao, Ya-Fen
M.S.
Wang, Huei-yu Fay
M.S.
Huang, Yu Ting
M.S.
Warwick, Kate
B.S.
Imm, Bue-Young
Ph.D.
Wiedmann, Martin
Ph.D.
Jacobs, Jason
B.S.
Wong, Shirley
B.S.
Konrad, Robert
B.S.
Yang, Wei Hsiu
Ph.D.
Lavin, Joseph G.
M.S.
Yau, Joan
M.S.
LeDee, Monica A.
M.S.
Ziadeh, Bassem I
M.S.
181
Food Science at Cornell University
…A Century of Excellence
1998
1999
182
Altilio, Jennifer
B.S.
Kao, Mou Chieh
M.S.
Chang, Iris
B.S.
Kim, Tae-Rak
Ph.D.
Choi, Ji
B.S.
Kim, Young-Rok
M.S.
Choi, Sung-Sik
M.S.
Liao, Hung-Ju
Ph.D.
Clavin, Nicholas
B.S.
Oh, Sang-Yong
Ph.D.
Crego, Don
B.S.
Ong, Peter K.
Ph.D.
Daiezios, Isidoros J.
M.S.
Quinones, Hector Juan
M.S.
Dang, Tuan Q.
Ph.D.
Ralyea, Robert D.
M.S.
Deibler, Kathryn D.
M.S.
Rayyan, Louis
M.S.
Dogan, Belgin
M.S.
Romero, Pier M.
M.S.
Ferreira, Andriana
M.S.
Smith, Rhonda L.
M.S.
Francisco,
M.S.
Soares, Nilda de Fatima
Ph.D.
Fu, Jun-tse
Ph.D.
South, Paul K.
Ph.D.
Garcia, Maria E.
M.S.
Su, Andrea
Ph.D.
Garcia, Rafael A.
M.S.
Tudhope, Melanie
B.S.
Haley, Timothy
Ph.D.
Wang, Chien-Kuo
M.S.
Ho, Ja-an Annie
Ph.D.
Weilmeier, Denise
Ph.D.
Hsiao, Chang-Ping
M.S.
Witek, Erin
B.S.
Jeffer, Gregory T.
M.S.
Zimmer, Laura
B.S.
Agle, Meridith
B.S.
Lee, Gloria
B.S.
Appendini, Paola
Ph.D.
Leung, Yan-Ho Arnold
M.S.
Aronson, Jenna
B.S.
Lovis, Luis Jose
B.S.
Bender, Sharon Lynn
M.S.
Luckow, Tracy
B.S.
Chaiyapechara, Sage
B.S.
Ma, Yinqing
M.S.
Chamberlain, Ellen K.
Ph.D.
McCamey, Meghan
B.S.
Cole, Jamie
B.S.
Metzger, Lloyd
Ph.D.
Cortez, Enrique
B.S.
Murphy, Beth
B.S.
Degen, Michelle
B.S.
Nugen, Sam Rasmussen
M.S.
Doniger, Michael
B.S.
Rapacki, Francis M.
B.S.
Edwards, Alison
Ph.D.
Rivera, Guillermo Ricardo B.S.
Gray, Michael
B.S.
Seaberg, Andrew
B.S.
Hartono, Caroline L.
M.S.
Setiady, Winny P
M.S.
Hector, Jermaine
B.S.
Spiers, Ward
B.S.
Ievolo, John V.
B.S.
Viteri, Gabriel
B.S.
Kapp, Gregory
B.S.
Xie, Liang
M.S.
Appendix:
Graduates/Alumni
2000
2001
Adjadj, Laurent
B.S.
Mendoza, J. Nicholas
B.S.
Arvik, Torey
M.S.
Meng, Yizhi
M.S.
Basaran, Sinan
M.S.
Moffatt, Elizabeth (Bess)
B.S.
Benitez, Paula
M.S.
Brandsma, Randall L.
Ph.D.
Nguyen, Christine
Hongvan
M.S.
Cha, Jennifer
B.S.
Niamsiri, Nuttawee
B.S.
Charny, Ellen
B.S.
Norton, Dawn Marie
Ph.D.
Chen, Han-Bin (Ken)
M.S.
Olabi, Ammar
Ph.D.
Dewanto, Veronica
B.S.
Paik, Claire Chae-Jin
B.S.
Eberhardt, Marian V.
M.S.
Park, Joo-Heon
Ph.D.
Feuerman, David
B.S.
Presutti, Mary Elizabeth
B.S.
Fogelman, Sarah E.
B.S.
Robare, Darlene M.
B.S.
Friedrich, Jane
Ph.D.
Shim, Jaeyong
Ph.D.
Gunes, Gurbuz
Ph.D.
Singh, Mayank
M.S.
Hayes, John E. III
M.S.
Solanki, Girish
M.S.
Jolly, Jennifer R.
B.S.
Sposato, Domenic J.
M.S.
Jonin, Thierry Michel
B.S.
Sy, Kaye
B.S.
Kosse, Jennifer
M.S.
Tattiyakul, Jirarat
Ph.D.
Martin, Elizabeth M.
B.S.
Zhang, Da-Hai
Boato, Francesca
B.S.
Michocki, Catherine
Caplan, Zachary
B.S.
Neocleous, Maria (Miretta) B.S.
Deibler, Kathryn Diane
Ph.D.
Nsibambi, Eseza
M.S.
Ho, Sylvia
B.S.
Papadatos, Aristofanis
M.S.
Hoffman, Adam
M.S.
Rapacki, Francis M.
M.S.
Shah, Kanhai
B.S.
B.S.
B.S.
Jiratanan, Thudnatkorn
(Natt)
B.S.
Son, Sopheak
Ph.D.
Juneja, Mukul
M.S.
Speirs, Ward
M.S.
Kerzner, Adam M.
B.S.
Tay, Chiew Teck
B.S.
Kim, Young-Jun
Ph.D.
Tisi, David
B.S.
Lim, Lydia
B.S.
Tutanathorn, Han
M.S.
Matthews, James Forrest
B.S.
Van Dollen, Susan
B.S.
May, Gregory
B.S.
Woolery, Rebecca Claire
B.S.
McDonald, Patrick Hills
B.S.
183
Food Science at Cornell University
…A Century of Excellence
2002
184
Alavi, Sajid
Ph.D.
Loss, Christopher
M.S.
Ammisah, Niilante Joris G. M.S.
Ma, Yingqing
Ph.D.
Barth, Alison Marie
Martin, John Daniel
M.S.
Bolger, Courtney Elizabeth B.S.
Martling, Scott Eric
M.S.
Cai, Steven
Misawa, Noriko
M.S.
Chen, Kwan Han (Jimmy) Ph.D.
Munroe, Norman
B.S.
Dewanto, Veronica
M.S.
Nelson, Brandon Kay
M.S.
Fritsch, Julia De Amorim
B.S.
Paredes, Sofia
B.S.
Gentry, Trevor Scott
Ph.D.
Pelletier, Cathy Ann
Ph.D.
Grimason, Timothy A.
B.S.
Reinkopf, Dahlia Tova
B.S.
Gruner, Jennifer Nicole
B.S.
Schmitz, Kristen
M.S.
Juneja, Mukul
M.S.
Sicherman, Heidi Joy
B.S.
Kim, Dae-Ok
Ph.D.
Skopec, Catherine E.
Ph.D.
Kittel, Katherine M.
M.S.
Thimothe, Joanne
M.S.
Lee, Chia C.
Ph.D.
Toulis, Angelica Marie
B.S.
Lightbody, Sarah Marie
B.S.
Tsai, Jennifer C.
B.S.
Loruruka, Michael
Ilukwol N.
Wolfe, Kelly Lorena
M.S.
Ph.D.
Wong, Debby Hoi-Yee
B.S.
B.S.
M.S.
Index of Personnel
Index of Personnel
(Page numbers in bold type indicate photographs)
A
Alvord, Elmer, 26, 114
Anderson, L., 6
Anderson, William, 54, 61, 70, 103
Ayers, Harvey L., 10
Ayers, Winfred E., 10, 27, 31
Brown, Lois, 124, 129
Brown, Robert, 43, 50
Brueckner, Herman Jacob, 23, 27, 129
Buck, Paul, 40, 48, 52
Bukowski, Kimberly, 62, 69, 114, 116, 124
Burke, David Thomas, 54, 125
Butcher, Donald G., 61
Button, Valerie-June, 125
B
Babcock, H. E., 40
Bailey, Liberty Hyde, 5, 9, 13, 15
Baker, Robert, 40, 41, 45, 47, 52, 63, 87, 93
Baldwin, Keith, 27
Bandler, D. K., 36, 38, 41, 44, 51, 52, 53, 54,
59, 62, 63, 69, 71, [87], 129
Barbano, David M., 56, 58, 65, 118, 129
Barnes, Richard, 40, 51
Barnum, Harold J., 37
Batt, Carl A., 57, 64, 69, 71, 118
Bell, R. W., 20
Bellamy, Dexter, 54, 57
Berger, Arvilla, 25, 33
Berger, Leo, 64
Betschard, A, 44
Betten, Cornelius, 105, 109, 110
Bihn, E. A., 129
Bisogni, Carol, 52
Blanford, Charles, 36
Bodyfelt, Floyd W., 52, 99
Boor, Kathryn J., 62, 63, 67, 118, 129
Boyer, Edith, 25
Boynton, 39
Brady, John W., 57, 62, 119
Brady, N., 43
Breck, Pat, 52
Brew, James, D., 10, 11, 129
Brown, David P., 54, 60, 65, 71, 114, 119, 129
Brown, Janice M., 66, 68, 119
Brown, Jerry, 67
Brown, John, 59, 64, 114
C
Caldwell, George C., 2, 6
Call, David L., 54, 61, 65
Campbell, Charles, 114
Carey, Nancy, 127
Caveney, John, 54
Chapman, Kathy, 127
Chapman, Maureen, 127
Chen, Joe, 62
Chrisope, Gerald, 52
Clark, Walter, 33
Coffin, Bonnie, 125
Coil, Rebecca, 125
Comstock, John Henry, 2
Cook, Carol, 54
Cornell, Ezra, 2
Curran, H. R., 20
D
Dahlberg, A. C., 28, 37, 38, 40, 41
Darragh, Richard, 48, 49
Davidson, Joe, 59, 63, 64, 67, 69, 103, 114
Dawson, Larry, 44
Deeley, Marjorie, 102, 129
Deibel, Robert H., 41, 42
Delwiche, Eugene, 28, 31, 33, 39, 41, 51, 97
Denton, Arnold, 61
DeSantis, Annita, 36, 102
185
Food Science at Cornell University
…A Century of Excellence
Dewey, Tom, 40
Dondero, Norman C., 42, 45, 99
Downes, Theron W., 51, 54, 100
Drumm, Willard, 39, 41
Duthie, Christa, 59
E
Evans, James, 28
Everett, 49
F
Fabroni, Mary, 67
Fisher, Dick, 44
Fisk, Walter W., 10, 14, 20
Fowler, Terry, 71, 102
Fraboni, Mary, 61, 125
Franzen, Kay, 48
Fuller, Bety Jane, 33
Harris, Jennifer, 126
Hart, Bonnie, 56, 126
Hartman, John, 40
Harvey, Steve, 65
Hatch, Laura, 61, 126
Haugaard, H. H., 37
Hawks, Scott, 72, 114
Hegarty, C. P., 26
Henry, Susan, 71
Herrington, B. L., 21, 24, 28, 33, 36, 39, 42, 58,
62, 69, 73-78
Hertel, John, 50
Hoefer, Fred S., 54, 104
Holland, Robert F., 3, 25, 28, 31, 33, 35, 36, 37,
38, 39, 41, 42, 43, 44, 45, 49, 50, 51, 52, 62,
71, 129, 131-134
Hood, Lamartine, 44, 55, 59, 100
Hoot, William, 49
Horton, Larry, 114
Hotchkiss, Joseph H., 55, 56, 61, 62, 65, 67,
72, 120
Houser, LeRoy, 45, 49
Hunziker, Otto F., 10, 11
G
Galloway, Beverly T., 15
Galpin, Al, 43, 54, 82
German, Bruce, 59
Gibson, Anson Wright, 33, 36
Gibson, Jane, 51
Gilbert, Jackie, 69, 125
Giroux, Jack, 54, 103, 114
Glahn, Raymon P., 120
Gould, Louise, 102
Graham, Donald W. C., 48, 53, 63, 87
Gravani, Robert, 41, 54, 60, 61, 62, 64, 120,
129
Griffith, Webster E., 10
Gunsalus, I. C., 26, 27, 28
Guthrie, E.S., 9, 10, 14, 15, 16, 20, 21, 27, 33,
41
I
Inda, Arturo, 59, 63
J
Jackson, H.C., 20
Janes, Alta, 114
Jenks, Stanton, 114
Johnston, Sharon, 128
Jordan, David Starr, 2
Jordan, William, 31, 32, 42, 54, 58, 61, 62, 92,
97
K
H
Hall, Walter W., 10
Hallstead, Eric, 67, 72, 103, 114
Hammond, Barbara, 127
Hand, David B., 28, 39, 43
186
Kennedy, W. Keith, 41, 50, 52
King, Nancy, 67, 102
Kinsella, John E., 43, 51, 53, 54, 55, 57, 63, 65,
81-83
Kling, Herbert R., 41
Knaysi, Georges, 21, 23-24, 39, 42
Index of Personnel
Kosikowski, Frank, 2, 28, 32, 36, 37, 38, 39, 42,
44, 47, 49, 54, 56, 57, 58, 59, 64, 84-85, 92,
114
Kozlowski, Shirley, 59
Krukovsky, V. N., 25, 28, 36, 43, 45
L
Murphy, Steven C., 64, 122, 129
Myers, William I., 28
N
Naylor, H. B., 27, 28, 39, 40, 51, 100
Nebesky, Edward, 33
Nelson, Brandon, 71
Niven, Jr., C. F., 28
Nowrey, Joseph, 36, 42
Lachman, Robert, 43, 50
Ladd, Carl E., 28
Lamana, Carl, 26
Landolf, Laura, 128
Lavallard, Marie, 66
Law, James, 2
Lawless, Harry T., 62, 69, 121
Lazenby, William R., 2
Ledford, Richard, 41, 48, 50, 53, 57, 59, 61, 62,
63, 67, 68, 88, 96
Lee, Ken, 70
Lisk, Donald, 51, 55, 88
Littleford, 49
Liu, Frank, 52
Liu, Rui Hai, 63, 121
Lu, Louis K. H., 27
Lucia, Janene, 54, 70, 126, 129
Lund, Daryl, 63, 71
Lynch, Joanna, 128
Lynch, Mary, 64, 69, 102
Palm, Charles, 40, 42, 47, 49, 50
Parker, Robert S., 56, 122
Pearson, Raymond Allen, 5, 9, 10, 11
Penny, Norman, 36
Perkins, James A., 36, 45
Post, Laura, 25
Potter, Norman, 42, 45, 50, 52, 63, 65, 89, 94
Prentiss, Albert N., 2
Price, Walter V., 10, 20, 21
Publow, Charles A., 10, 11
M
R
MacDonald, 36, 51
MacIntyre, Terry, 70, 104, 116
Mann, Albert Russel, 15-16
Manning, William, 25
March, Richard P., 31, 32, 42, 53, 62, 64, 88,
129
Mattick, Leonard, 40
McInerney, Thomas J., 10, 20, 21
McLallen, Laura, 25
Metz, J., 43
Miller, Dennis D., 54, 61, 64, 67, 68, 70, 72,
121
Mistry, Vikram, 59
Mondy, Nell, 40
Morrison, Robert, 39
Mulvaney, Steven J., 63, 122
Rahn, Otto, 21
Ramstad, Paul, 33
Regenstein, Joe M., 52, 123
Rehkugler, Gerald, 52
Rhan, 23, 27
Rhodes, Frank T., 61
Rice, James E., 5
Rishoi, A. H., 24
Rizvi, Syed S. H., 56, 61, 123
Robbins, Janette, 71, 126
Roberts, Isaac P., 2, 3, 5, 6
Robinson, Willard B., 52, 55
Rogers, Lore A., 19
Ross, H.E., 7, 9, 10, 11, 14, 20, 21, 42, 105-111
Rutherford, Clyde, E., 61
O
Olds, Shirely, 103
P
187
Food Science at Cornell University
…A Century of Excellence
S
U
Scanlon, Richard A., 62
Scott, Donna L., 60, 123, 129
Seeley, Jr., Harry W., 28, 31, 32, 39, 40, 51, 101
Shallenberger, Robert, 40
Shapeley, Ruben, 50
Sharma, Shri K., 69
Sharp, Paul F., 21, 23, 27
Sherbon, John W., 45, 53, 63, 89
Sherman, James Morgan, 19-20, 25, 32, 33-34,
35, 39, 54
Sherman, William, 33
Shipe, W. Frank, 29, 31, 37, 41, 49, 58, 61, 62,
89, 92
Slobin, 51
Smiley, Carl, 28
Smiley, K. L., 26
Smith, P. A., 26
Smock, Robert, 40
Srb, Adrian, 39
Staff, Shelly, 126
Stark, C. N., 21, 23, 27, 31
Stark, Pauline W., 21
Stevens, Marion, 70, 127
Stewart, A. P., 27
Stocking, William A., 9, 13, 14, 17, 20
Stouffer, James, 41, 52
Sykes, Dan, 114, 127
Senyk, Gary, 59
Umbreit, Wayne, 28
T
Tinker, Paul, 30
Tom, Chas., 14
Trout, G. Malcolm, 26
Troy, Hugh C., 3, 10, 11, 20, 21, 27
Turk, 37
Tyler, Howard, 50
188
V
Vadehra, 49
Van Veen, 52
Van Wagenen, Jared, 10, 16
VanDemark, Paul, 31, 32, 39, 40, 40, 98
VanWormer, Roxanne, 128
vanZwanenberg, Nico, 61
Vecchi, Francie, 59
W
Walsh, Patricia, 57
Ward, A. R., 6
Watkins, Thomas C., 36
Weaver, Terry, 52
Webb, Byron, 26
Wellington, George, 40, 52
White, Andrew D., 2
White, James C., 27, 28, 33, 42, 43, 44, 51, 52,
62, 90, 129
Wiedmann, Martin, 62, 63, 70, 124
Wilson, Tom, 45
Wing, Helen U., 21
Wing, Henry Hiram, 3, 5, 6, 13, 14
Wolff, Eugene T., 64, 101, 129
Wolff, Jean, 59
Wood, Patricia, 128
Z
Zahler, 39, 51
Zall, Robert R., 48, 54, 57, 63, 65, 90, 95, 129
Zelle, Max, 29
Index of Subject Matter
Index of Subject Matter
(Titles of publications appear in italics. Page numbers in bold indicate photographs or illustrations.)
A
Advising undergraduates, 44
Agricultural Engineering, food processing and laboratories, 33
Agriculture and Market Law, 44-45
Agriculture and the Mechanical Arts, 1
Agriculture Campus, 6
Albert Mann Library, 33
American Agriculturist, 12
Award 33
American Cultured Dairy Products Institute Research Award, 59
Borden Award, 28, 32, 36
Emmet R. Gauhn Memorial Award, 133
IFT’s Cruess Award for Excellence in Teaching, 65
Paul-Lewis Award, 36
American Dairy Science Association, 37, 43
American Dairy Science Association, annual meeting, 31, 67
Animal Husbandry Department, 13
Animal Husbandry, 5
Annual Cornell Dairy Open Golf Tournament, 71
Applied Agriculture, 2
Degrees award to students, 30
Degrees awarded, Department of Dairy Science, 34
B
Babcock milk test pipette and bottle, 4
Babcock milk tester, 8
American Agriculturist, 12
Bacteriology
funding and facilities, 36
course, 11
laboratory, 5, 8
Baily Hall, 1
Bioavailability of vitamins, 122
Biochemical and radiation sterilization of food, 54
Biography
emeritus professors, 87-90
Herrington, B. L., 73-78
Holland, Robert Francis, by Drs. Shipe, White and Bandler, 132-133
Kinsella, John E., 81-83
189
Food Science at Cornell University
…A Century of Excellence
Kosikowski, Frank V., 84-85
Sherman, James Morgan, 19-20
Biological Sciences program, 39
Borden Award, 28, 32, 36
Borden Cheese Co., 90
Borden Company, 13
Borden Ice Cream, 69
botulism toxin, 26
British Royal Veterinary College, 2
Bureau of Plant Industry, USDA
Business operations, 113
Butter and cheese production, 2
Butter factory, 33
Butter laboratory, 7, 16
Butter making, 114
course, 9
C
Cafeteria, remodeling, 43
California Milk Advisory Board, 65
Campbell Hall, N.Y., first butter factory, 33
Campbell Soup Co., 61
Celebration, Institute of Food Science and Marketing, 47
Centennial celebration plans, 72
Central New York Institute of Food Technologists, 97
Cheese, skim milk, 13
Cheese and fermented food program, 38
Cheese and Fermented Milk Foods, 58, 59
Cheese factory, 12
Cheese laboratory, 4, 8
Cheese making, 114
instruction, 8
manufacture course, 10
production, “fancy cheeses”, 8
Cherry Burrel Corp., 132
Civil Service, 29
College Food Science Institute, 41
College of Agriculture and Life Sciences, 54, 71
College of Human Ecology, 51
Commissioner of Agriculture and Markets, 9
Committee for the Increased Use of Milk, 38
Comprehensive Review
issues affecting department, 66-67
support operations, 66-67
undergraduates, 66-67
190
Index of Subject Matter
Computer modeling, 119
Computer services, 70
Conferences, dairy, 31
Consumer
education, 123
food issues, 52
Cooperative State Research Service (CSRS) reviews, 44
Cornell Alumni News, 6
Cornell Barbecued Chicken, 87
Cornell Chronical, 74
Cornell Cooperative Extension, 54
Cornell Countrymen, 15
Cornell Dairy, 113-114
Cornell Dairy Conference, 31
Cornell Dairy Science Club, 33
Cornell Dairy Store, 61
Cornell Dining, 42, 56, 116
Cornell Research Park, 49
Cornell University Senate, 48
Cornell’s Agriculture and Veterinary Sciences, beginnings, 2
‘cost plus’ government contract for milk, 13
Cow testing associations, 13
Creameries, locations of, 11-12
Crisis of Confidence, 36
Crossed milk pipettes, in stone work of Goldwin Smith Hall, 4
Crowley Foods, 90
Cuban crisis, 37
Cultured Products Institute, 48
Curriculum committee, revision of courses, 41
Curriculum
biochemistry, 39
butter making, 9
cheese and fermented food program, 38
dairy manufacture courses, 10
food science, 1, 2, 5
correspondence course, 48, 49
four-year course in Dairy Industry, 11
ice cream manufacture, 10
market milk processing, 9
one year course in Dairy Industry, 31, 88
practical experience, 11
revised, 49
student enrollment in, 29
winter dairy course, 10-11, 14, 115
Cyber Space, 66
home page, 67, 129
191
Food Science at Cornell University
…A Century of Excellence
internet access, 67
internet server, 66
“Mac” vs. PC, 69
Pictel, 67
D
Dairy and Food Chemistry, 89
Dairy and Food Science, 1
Memorial Library, 71
Dairy Bar Cafeteria, 115-116
hood fire, 55, 56
Dairy Bar Dining Room, 16
Dairy building, 1, 2, 3, 4, 5, 9, 13, 16
Dairy course, winter session, 10-11, 14, 114
Dairy Department, 3
Dairy Division, USDA, 19
Dairy Extension outreach, 54, 70
Dairy Foods Processing course, 71
Dairy Industry Department, 13, 75
Dairy industry
consolidations, 37-38
course, 31
four-year course, 11
Dairy manufacturing, 4
Dairy mechanics, 8
Dairy Operation, 67, 114
Dairy processing and quality control, 60
Dairy product
development program, 44
standards, 4
Dairy Products Improvement Institute, termination of, 37
Dairy products
judging course, 9
judging team, 9, 58, 89
sales by the department, 113
value of, 1907, 6
Dairy Research Center, 58
Dairy Research, Inc., 65
Dairy Science extension, 41
Dairy Society International, 27
Dairy wing of East Roberts Hall, construction of, 7-8
Dairylee Cooperative, 61, 64
Deer incident, 32
“deficit spending”, 27
Degrees award to students, 30
192
Index of Subject Matter
Degrees awarded, Department of Dairy Science, 34
Department of Dairy Industry, faculty and salaries, 1923-1930, 20-21
Department of Agriculture and Markets, 41, 59
Department of Biochemistry, 51
Department of Dairy and Food Science, 36, 39
faculty changes, 39
name change, 41, 42
student recruitment efforts, 37
Department of Dairy Industry, 1, 16, 28, 39
books and bulletins, 14
buildings housing, 1, 4, 5, 6
dairy products business, 11-12
graduate program, 14
home of, 13, 15
staff of instruction, 9
Department of Dairy Industry, USDA, 5
Department of Dairy Science
business income, 35
faculty, 23-26, 27-30
financial problems, 35
graduate students, 26, 27
name change, 1960, 36
new specialization
student enrollment, 30, 34
undergraduate enrollment, 27
Department of Food Science and Technology at Geneva, 33
Department of Food Science, 41, 42, 51
austerity budget, 48
awareness of FPDL, 67
budget reductions, 55, 63
business income, 42
business operations, 113
Centennial celebration plans, 72
CSRS reviews, 44
currant faculty, 118-124
current staff, 124-128
Department Convocation, 58
early proposal for department, 74
emeritus professors, 87-90
extension program, 129-130
faculty downsizing, 63
faculty retreat, 66-67
food service, 115-116
former administrative staff, 102-104
former emeritus professors, 97-98
funding, 47, 48
cuts, 50
193
Food Science at Cornell University
…A Century of Excellence
Gourman Report rating, 69
historian, 87
history, 71
joint appointment faculty, 52, 54, 55, 56, 122
joint program with Oregon State, 52-53
microbiology as separate unit, 53
mission, 117
moving from dairy to food, 81
new building plans, 44
new curriculum, 49
newsletter column by Dr. Kinsella, 82-83
number one ranking, 70
past faculty and staff, 99-104
research program, 129
retail outlet, 114
sale of dairy products, 113
senior seminar, 87
space-use study, 43
student faculty luncheons, 49
technical services program
www home page, 67, 129
Department of Poultry and Avian Sciences, 87
Division of Biological Sciences, 24, 39, 40, 51
Division of Food Science and Technology, 33
Division of Nutritional Sciences, 56
Drumm Committee, 38-39, 41
E
East Roberts Hall, 6, 7, 8
Emeritus professors, biographies, 87-90
Emmet R. Gauhn Memorial Award, 133
Empire Cheese Co., 61
Empire State Food and Agriculture Leadership Institute, 60
Employment in dairy industry, 37-38
Environmental Protection Agency, 65
Environmental toxicology, 121
Epilogue by Dr. Holland, 131
Experiment Station, Wing as deputy director, 3
Extension at Cornell, 5
Extension bulletins, 6, 10
Extension Conference Center, 129
Extension program, Department of Food Science, 10, 48, 52, 54, 60, 70,
88, 129-130
appointees, 129
Dairy Science, 41
194
Index of Subject Matter
list of staff in 1899, 6
milk flavor program, 41, 44
F
Faculty
1987 group photograph, 60
attending 17th International Dairy Congress, Germany, 42
current, 118-124
Department of Dairy Science, 23-26, 27-30
downsizing, 63
former emeritus professors, 97-98
former members of, 99-101
group photograph, 38
joint appointments, 52, 54, 55, 56, 122
response to restructuring report, 40
retreat, 66-67
sabbaticals and leaves, 38, 41, 46, 47, 54, 65
Farm and Home Week, 5
Farm College, milk business, 12
Farm dairy, 8
“farm practice” program, 75
Farmer’s Institute, 5
Federal-State Extension Service, 129
Field of Dairy Science, 45
Field of Food Science and Technology, 39, 45
Filled milk, 44
Fire
“Black Studies Center”, 47
bacteriological laboratories, 28
Dairy Bar Cafeteria, 55, 56
Food Analogs, conference on, 43
Food Biotechnology and Food Fermentation, 57
Food Biotechnology, 57
Food Chemistry and the Senses, 61
Food engineering, 123
program, 69
Food Fermentations, Microbiology, Mycology, 87
Food from the Sea, 52
Food law, 123
Food Microbiology, 88
Food Microbiology, 57
Food packaging, 51
Food pathogens, 124
Food Processing and Development Laboratory, (FPDL) 55, 58, 61, 67,
73, 79, 113, 114, 115
195
Food Science at Cornell University
…A Century of Excellence
Food Processing Engineering, 56
Food processing laboratories, 33
Food processing Microbiology, 67, 118
Food quality assurance program, 49
Food Quality Control, 90
Food safety program, 123
Food safety, 60
Safety Laboratory, 62
sanitation, 90
Food science
correspondence course, 48, 49
curriculum, 1, 2, 5
Food Science Department at Geneva, 42
Food science program, 36
Cornell rated number one, 69
study for improvements, 41
Food science
beginning as told by Dr. Herrington, 73-78
early student numbers, 4
evolution and transition, 1896 to today, 1
laboratory, 3, 4, 5
new specialization, 33
origin, 1896, 1
restructuring study and report, 40
teaching fund, 62
Food Science Extension Constituency, 130
Food Science, 45, 52, 89
Food Service, 115-116
Frontiers in Food Research, 42, 44
Frozen dessert specialist, 58
Fullbright Research Scholar, 32
Fundamental of Dairy Science, 19
Funding
benefit golf tournament, 71
dairy equipment, 72
dairy product development, 44
Department of Dairy Science, 35
faculty positions, 55, 56
for teaching and research, 29, 31
graduate student-training program, 36, 37
grants, 36, 37, 42, 45, 47, 49
in honor of Dr. Holland, 71
in honor of Dr. Kosikowski, 64
lectureship, 66
matching by Cornell, 69
NSF, 82
196
Index of Subject Matter
Funding, state, 37, 41
funds frozen, 47, 48
G
G. I. Bill, 29
General Foods, 55, 56, 57
General Foods Distinguished Professor of Food Science, 53, 63
General Foods endowed chair, 57
Genessee Brewery, 49
Golden State Dairies, 27
Goldwin Smith Hall, 4
Golf tournament, Annual Cornell Dairy, 71
Gourman Report, 69
Graduate program, 36, 37
Department of Dairy Industry, 14
Liberty Hyde Bailey Fellowship, 44, 48
merger of fields, 45
Graduate School of Nutrition, 33, 39, 40, 51
Graduate students, 26, 27
contributions, 83
Gravity and Dilution Separators No. 151, 6
H
HACCP, 120
Hatch funds, 37
Herrington, B. L., biography, 24, [73]-78
Herrington, Irma, 48
Hiram Walker Distillaries, 28
Historian, 87
Holland, Robert F., biography, 132-133
Howlands, 12
I
Ice cream
manufacture course, 10
pilot plant, 115
IFT’s Cruess Award for Excellence in Teaching, 65
Institute of Food Science, 52, 53, 55
Institute of Food Science and Marketing, 43, 47, 49
Institute of Food Technologists, 48
Institution of Food Science program, 24
197
Food Science at Cornell University
…A Century of Excellence
International Association for Food Protection, 62
International Association of Milk, Food and Environmental Sanitarians, 31, 62
International Dairy Congress, 37, 42
International Dairy Federation, 37
International Food Congress, 48
International Food Science, 87
Internet access, 67
Internet server, 66
Iron biology, 121
J
Judging dairy products, 9
K
Kingdom Farm, 12
Kinsella, John E., biography, 81-83
Kosikowski, Frank V., biography, 84-85
L
Laboratory
bacteriology, 45
butter, 16
dairy, 3, 4, 7, 8
fire in, 28
food processing, 33
food processing and development, 55, 58, 61
food quality assurance, 49
food safety, 62
market milk, deer incident, 32
seafood, 56
Letter from
Dr. Holland to D.K. Bandler, 135
Dr. Herrington, July 14, 1986, 74-79
Dr. Ross to Dean Betten, 105-109
Dr. Troy to Dr. Holland, 3
Liberty Hyde Bailey Fellowship, 44, 48
Liberty Hyde Bailey Professorship, 63, 71
Louis Pasteur Lectureship in Food Science, 119
Lunar landing, 45
198
Index of Subject Matter
M
“make-work” program, 27
Manning, William, biography
Manual of Milk Products., 14
Market Milk course, 29
Marketing trends and dairy sales on campus, 67
Master of Food Science Degree, 49
Master of Food Science in Engineering degree, 45
Media preparation center, 70
Media room, 45
Memorial book fund, 33
Milk
colorimetric test for protein content, 37
manufacture course, 10
photoelectric method for fat determination, 37
processing course, 9
production year around by farmers, 12
purchases from farmers, 11-12
purchasing and sales of, 11-12, 13
vending machines, sale of, 42
Milk and ice cream processing area, 41
Milk and Its Products., 14
Milk flavor program, 41, 44, 58
Milk handling, 2
and processing, part of agricultural curriculum, 2
and product manufacturing, bulletins, 6, 10
Milk Market, 36
Milk Quality Improvement Program, 59, 70, 87
Minority Programs, 87
Molecular typing, 118
Morrison Hall, 36
N
National Dairy Products Corp., 37
National Institute of Health, 36, 37, 45
National Labeling Committee, 37
New Stocking Hall project, 111
New York State Agricultural Experiment Station at Geneva, 16, 28, 55
New York State Association for Food Protection, 62
New York State Association of Milk and Food Sanitarians, 33, 62, 97, 132
New York State Association of Milk Sanitarians, 31, 36, 37
New York State Canners and Freezers Association, 33, 74
New York State Cheese Manufacturers’ Association, 70
199
Food Science at Cornell University
…A Century of Excellence
New York State College of Agriculture 1, 5, 6, 9, 29
expanding food science discipline, 33
special milk cartons, 54
NIH-FDA training grant, 47, 49, 51
Nodaway Valley Foods, 27
North Lansing, 11
Northeast Dairy Foods Research Center, 118
Northeast Dairy Practices Council, 53
Northeast Ice Cream Suppliers Association, 72
Nutritional Fortification of Foods, symposium, 50
O
Order II Milk Marketing Administrator grant, 37
P
Packaging and processing, 120
Pasteurization of milk, 13
Paul-Lewis Award, 36
Pearl Harbor, 27
Pesticide Residue Laboratory, 51
Pictel, video connection, 67
Pollution control, 42, 48
Polymer science, 122
Pomology Department, 40
Poultry Department, 5
Poultry Husbandry, 5
Proctor and Gamble, 45, 48, 49
Program Phase for Stocking Hall renovation, 65
R
Recombinant DNA research, 57
Red Bear Cafe, 56, 116
Religious foods, 123
Research program, Department of Food Science, 129
Retail outlet, 114
Retirement poems by Dr. Lisk
Bill, Frank and Kosi, 92
Bob Baker’s Career, 93
Bob Zall’s Career, 95
Dick Ledford’s Career, 96
Norm Potter’s Career, 94
Riley-Robb Hall, 33
200
Index of Subject Matter
Robert Trent Jones golf course, 71
Robinson, W., 43
Ropiness in Milk and Cream No.165, 6
S
Sabbaticals and leaves, 38, 41, 46, 47, 54, 65
Salaries, 20-21, 26, 29, 35
dairy industry jobs, 37-38
classification system, 31
classification bill, 29
Sanitation
in dairy production, 6-8
milk from farmers, 12, 13
Sea Grant series of seminars, 52
Seafood laboratory, 56
Section of Microbiology, 39-40, 50, 97
Seminars
Sea Grant series, 53
senior, 87
Sensory Science, 62, 121
Sheffield Farms Corp., 28
Sherman, James Morgan, biography, 19-20
Skim milk cheese, 13
Source, of Gas and Taint Producing Bacteria in Cheese Curd No. 158, 6
South Lansing, 12
Special milk cartons, 75th anniversary, 54
Sputnik I, 31, 35
Staff
administrative, current, 124-127
former administrative, 102-104
technical, current, 127-128
unionization of dairy plant staff, 55
State and Federal Technical Services Act, 42
“State Dairy Building”, 4, 5, 9
State Department of Agriculture, 10
Statler Hall, 47
Steam break incident, 43
Stocking Hall, 15, 16, 33, 35, 36, 39, 43, 48, 54
concept drawing, 111
construction and lighting, 16-17
Cornell Dairy’s share of space, 114
early impressions, 82
laboratory fire, 28
201
Food Science at Cornell University
…A Century of Excellence
renovations, 105-111
letters from Dr. Ross to Dean Betten, 105-109
plans and costs, 65, 66
response from Dean Betten’s staff, 110
plans stopped, 69
taste panel room, 39
upgrades, 71
“Strategic Plan”, 63
Student enrollment, 34, 38
growth, post war, 29
Student faculty luncheons, 49
Student housing, post war, 29
Students, Department of Dairy Industry, 1906, 9
Studies to Milk Secretion N. 152, 6
Support operations, 67
Survey, ranking of food science departments, 70
Symposium
celebrating centennial, 72
Food Processing and Development Laboratory dedication, 61
Frontiers in Food Research, 42, 44
honoring Dr. Kosikowski, 59
honoring Dr. Shipe, 61-62
Synthetic foods, 43
T
Taste panel room, 39
Technical Services program, 43, 50
Tetra Pak, 67, 72, 113, 114, 115
TR-7 paper filler, 113
The American Cottage Cheese Institute, 36
The American Cultured Dairy Products Institute, 36
The Book of Butter, 14
The Book of Cheese, 14
The Book of Ice Cream, 14
The Care and Handling of Milk, 14
The Care and Handling of Milk, bulletin 203, 10
The Cornell Dairy Bar, 63, 114, [116]
The Microbes: An Introduction to Their Nature and Importance, 98
Tompkins County Health Department, 45
Toxic Chemicals Laboratory, 55
Toxicology, 88
202
Index of Subject Matter
U
U.S. Plant, Soil and Nutrition Lab., USDA, 120
Undergraduate students
enrollment increase, 68
enrollment needs, 66
new advising system, 44
“farm practice” program, 75
personal perspective from Dr. Kosikowski, 84-85
work-study program, 48
Unionization of dairy plant staff, 55
University Farm, 7
University of Wisconsin, 10
USDA, 5, 15, 19
V
Vegetable Crops Department, 55
Vending machines, milk, 42
Vietnam war, 45
Village of Lansingville, 12
Violence on campus, 47-48
Voluntary Shelf-Life Program, 122
W
Waste Management, 90
Waste recycling, 57
West Groton, 12
“When dreams come true, the heart rejoices”, 79
Willard Straight Hall take-over, 36, 45
Winter dairy course, 10-11, [14], 115
Work-study program, 48
World War I, 13, 23
World War II, 10, 29, 97, 98, 115
World Wide Food Expo, 69
Y
Y2K, 70
203
Food Science at Cornell University
…A Century of Excellence
204