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Food Processing and Food Safety

Food Research​NYSAES extension doesn’t end at harvest: high quality and safe food processing is vital to consumers and manufacturers of value-added products.  NYSAES offers resources and training through the The Cornell Food Venture Center (CFVC) and the National Good Agricultural Practices Program.

  • The Institute for Food Safety at Cornell University (IFS@CU)
    The IFS@CU takes a comprehensive approach to providing training and conducting applied research to support the food industry, from farm to fork, in reducing foodborne illness risks.
  • National Good Agricultural Practices (GAPs) Program
    The National GAPs Program provides training on the prevention of food-borne illnesses outbreaks through sound farming and produce handling practices.
  • The Produce Safety Alliance
    The Produce Safety Alliance provides fundamental, science-based, on-farm food safety knowledge to fresh fruit and vegetable farmers, packers, regulatory personnel and others interested in the safety of fresh. A major objective of the alliance is to assist the industry in meeting compliance expectations of the Food Safety Modernization Act (FSMA). 
  • The Cornell Food Venture Center (CFVC)
    The Cornell Food Venture Center provides comprehensive assistance to beginning and established food entrepreneurs.
  • Complete list of CFVC fact sheets
    Brief fact sheets on critical aspects of safe and profitable food entrepreneurship.

NYSAES Experts

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