Cornell University




Department of Food Science


In response to the rapidly growing sector of non-thermally treated foods, Cornell University has recently created the Cornell High Pressure Processing Validation Center as part of the Institute for Food Safety at Cornell University to provide research and outreach support for the food industry.  As part of this center, a highly motivated food microbiologist is required to develop and perform industry-based technical services and research projects focused on the safety, stability & quality of high pressure processed (HPP) foods utilizing a commercial processing unit (Hiperbaric 55).  In addition, the position will involve a significant extension and outreach component, to interface with the food industry to address technical inquiries, to assist with the design of the of HPP trials, and to write and interpret results of validation studies.  The incumbent will be expected to work closely with the Director of the High Pressure Processing Validation Center (HPPVC) and HPPVC personnel to develop and carry out an extension and research program on the safety and application of innovative technologies to ensure production of safe foods to meet state and federal regulatory requirements.

This is a full time, one year term appointment with possibility of renewal contingent upon secured funding and sustained successful performance.

For more detailed information, responsibilities, qualifications and guidance how to apply please click here.

Published 6/18/2017

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