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Food Science Book Online PDF
Food Science Book Online PDF
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Food Science at Cornell University
A Century of Excellence
ii
Contents
Contents
Dedication ............................................................................................... i
Preface ................................................................................................... v
Achnowledgements ................................................................................ ix
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 departments 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 departments 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.)
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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
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
todays programs which include biotechnology and applied genomics.
As New York States 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
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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.
Cornells 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 Cornells 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. (18801893)
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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.
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Food Science at Cornell University
A Century of Excellence
Phase II
T
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.
Crossed milk pipettes
carved in stonework is The period of the occupancy of the State Dairy Building was one of
the only evidence of the considerable growth in the animal sciences and dairy manufacturing.
former occupants of
Goldwin Smith Hall
4
The Early Years
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Food Science at Cornell University
A Century of Excellence
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 (19061923.
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Food Science at Cornell University
A Century of Excellence
Cheese Laboratory,
East Roberts Hall
(19061923)
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.
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The Early Years
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Food Science at Cornell University
A Century of Excellence
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 Troys 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.
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Food Science at Cornell University
A Century of Excellence
12
The Early Years
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Food Science at Cornell University
A Century of Excellence
14
The Early Years
The Third
Phase
Stocking Hall
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 Baileys 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 presidents favorite, filling the deans position. The fourth deans views
of the institutions 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 Galloways resignation. For the best
interest of all concerned Galloway resigned his office after two years.
Galloways 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
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Food Science at Cornell University
A Century of Excellence
16
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.
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Food Science at Cornell University
A Century of Excellence
18
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.
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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
20
The People, the Facilities and the Progress
Five years after Dr. Sherman became department head (1929-30), the
listing had changed considerably.
Annual Salary
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.
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Food Science at Cornell University
A Century of Excellence
22
New Appointments of the 20s and 30s
New Appointments of
the 20s and 30s
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
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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 20s and 30s
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 30s, 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 1930s 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 todays 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 1940s
1940s
P
resident Roosevelts 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 30s. 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 40s 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 40s 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
28
The 1940s
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 1950s
1950s
T
he 1950s 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
32
The 1950s
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-months 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 1960s
1960s
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 Departments 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 60s, 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 60s 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
presidents 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 1960s
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, that became available in operating plants. Thus there was small demand
Prof. James C. White, for college graduates and salaries were not comparable with those available
Prof. H. Brooks Naylor, in other industries.
Michael ORiordain,
During the year, some of the laboratories acquired from Animal Nutrition
William Keyser
were refinished and equipped to handle Dr. Kosikowskis 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 Governors 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 1960s
39
Food Science at Cornell University
A Century of Excellence
40
The 1960s
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 1980s 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. 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 1960s
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 authors 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 1960s
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. Potters 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
46
The 1970s
1970s
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
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 1970s
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
1972
T he old order changeth.
50
The 1970s
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
C 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 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 1970s
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
54
The 1980s
1980s
T
he 1980s 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 80s. 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
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.
56
The 1980s
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.
Walshs 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
58
The 1980s
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 Institutes 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 18-
20, 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 trends in yogurt and cottage cheese, cheese technology advances, safety
5th Row: Left to right, of cheese, restoration of defects in cheese made from high somatic cell
Donald J. Lisk, milks, specialty cheeses, and food problems of developing countries.
Robert C. Baker, David P. Brown, Dairy Plant Manager since 1978, became Extension
Donald H. Beerman, Associate with responsibility in dairy processing and quality control. He
Robert R. Zall, was promoted to Senior Extension Associate in 1992.
John W. Sherbon,
Joe M. Regenstein
1988
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. Gravanis program while in this temporary duty. He served as
Director for two years.
Donna L. Scott became an Extension Associate to assist with Professor
Gravanis 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. Donnas 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 1980s
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 chemistrys 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
62
The 1990s
1990s
T
he 1990s 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 one-
third 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.
63
Food Science at Cornell University
A Century of Excellence
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 Wolffs duties as Extension Support Specialist
and was eventually promoted to Extension Associate upon completion of
his Masters degree.
64
The 1990s
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 IFTs 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 Deans office that space will be provided for 18 faculty. The
departments 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 departments faculty to teach and
advise undergraduates. This important issue needs to be addressed
with vigor.
66
The 1990s
1995
Joe 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
Dennis D. Miller,
Professor, Department
Chairman and Assistant
Director - Institute of
Food Science
68
The 1990s
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 controllers 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 Macs 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 Universitys 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.
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. Cornells Food Science program
ranked number one in the nation according to the countrys food science
administrators.
(Ed. Note: It must be the faculty It certainly isnt 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 Millers 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 Barbanos 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
2002
Joseph H. Hotchkiss
Professor
72
The Formation of Food Science
Part
Part II
II
Rest of Story
Dr. B. L. Herrington
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.
73
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A Century of Excellence
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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
cant 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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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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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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82
Personal Perspectives
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Frank V. Kosikowski
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Personal Perspectives
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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 1960s.
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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.
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90
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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Retirements Taken Lightly
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Donald J. Lisk
June, 1992
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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:
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98
Past Faculty & Staff
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.
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100
Past Faculty & Staff
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102
Past Faculty & Staff
Shirley Olds,
Secretary,
1983-1996
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104
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. Hollands 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 buildings 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.
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The Renovations of Stocking Hall
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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.
H. E. Ross
Professor of Dairy Industry
HER/FRW
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The Renovations of Stocking Hall
H. E. Ross
Professor of Dairy Industry
HER/FRW
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Food Science at Cornell University
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Professor H. E. Ross
Department of Dairy Industry
College of Agriculture
Yours sincerely,
Stenographer, Office of
Resident Instruction
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The Renovations of Stocking Hall
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112
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 consumers
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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Butter making was discontinued in the 1960s, 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.
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
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Food Science at Cornell University
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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
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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118
The Department Today
119
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120
The Department Today
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122
The Department Today
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Please visit our web site for additional information on faculty programs
at: www.foodscience.cornell.edu/
124
The Department Today
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126
The Department Today
Technical Staff
T he success of the Departments 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.
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Patricia Wood,
Technician
128
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 Departments 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
1960s 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.
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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.
Food Inter-
Consumer Gov't Cheese Milk Food Department
Service departmental
Inquiries Agencies Manufacturers Producers Processors Staff
Establishments Committees
Milk
Extension Extension Hotel
Promotion
Agents Agents School
Board
Dairy
Milk Seafood Kosher
Practices
Dealers Industry Foods
Council
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.
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
Mannings 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
Dr. Robert F. Holland Departments 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.
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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. Hollands 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
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Food Science at Cornell University
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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
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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
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138
Appendix:
Graduates/Alumni
Appendix:
Graduates/Alumni
1891 Van Wagenen, Jared B.S.
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140
Appendix:
Graduates/Alumni
141
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142
Appendix:
Graduates/Alumni
143
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144
Appendix:
Graduates/Alumni
145
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146
Appendix:
Graduates/Alumni
147
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148
Appendix:
Graduates/Alumni
149
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150
Appendix:
Graduates/Alumni
151
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152
Appendix:
Graduates/Alumni
153
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154
Appendix:
Graduates/Alumni
155
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156
Appendix:
Graduates/Alumni
157
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158
Appendix:
Graduates/Alumni
159
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160
Appendix:
Graduates/Alumni
161
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162
Appendix:
Graduates/Alumni
163
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164
Appendix:
Graduates/Alumni
165
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166
Appendix:
Graduates/Alumni
167
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168
Appendix:
Graduates/Alumni
169
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170
Appendix:
Graduates/Alumni
171
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172
Appendix:
Graduates/Alumni
173
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174
Appendix:
Graduates/Alumni
175
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176
Appendix:
Graduates/Alumni
177
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178
Appendix:
Graduates/Alumni
179
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180
Appendix:
Graduates/Alumni
181
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182
Appendix:
Graduates/Alumni
183
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184
Index of Personnel
Index of Personnel
(Page numbers in bold type indicate photographs)
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186
Index of Personnel
Kosikowski, Frank, 2, 28, 32, 36, 37, 38, 39, 42, Murphy, Steven C., 64, 122, 129
44, 47, 49, 54, 56, 57, 58, 59, 64, 84-85, 92, Myers, William I., 28
114
Kozlowski, Shirley, 59
Krukovsky, V. N., 25, 28, 36, 43, 45
N
Naylor, H. B., 27, 28, 39, 40, 51, 100
Nebesky, Edward, 33
L Nelson, Brandon, 71
Lachman, Robert, 43, 50 Niven, Jr., C. F., 28
Ladd, Carl E., 28 Nowrey, Joseph, 36, 42
Lamana, Carl, 26
Landolf, Laura, 128
Lavallard, Marie, 66
O
Law, James, 2
Olds, Shirely, 103
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 P
Lee, Ken, 70 Palm, Charles, 40, 42, 47, 49, 50
Lisk, Donald, 51, 55, 88 Parker, Robert S., 56, 122
Littleford, 49 Pearson, Raymond Allen, 5, 9, 10, 11
Liu, Frank, 52 Penny, Norman, 36
Liu, Rui Hai, 63, 121 Perkins, James A., 36, 45
Lu, Louis K. H., 27 Post, Laura, 25
Lucia, Janene, 54, 70, 126, 129 Potter, Norman, 42, 45, 50, 52, 63, 65, 89, 94
Lund, Daryl, 63, 71 Prentiss, Albert N., 2
Lynch, Joanna, 128 Price, Walter V., 10, 20, 21
Lynch, Mary, 64, 69, 102 Publow, Charles A., 10, 11
M R
MacDonald, 36, 51 Rahn, Otto, 21
MacIntyre, Terry, 70, 104, 116 Ramstad, Paul, 33
Mann, Albert Russel, 15-16 Regenstein, Joe M., 52, 123
Manning, William, 25 Rehkugler, Gerald, 52
March, Richard P., 31, 32, 42, 53, 62, 64, 88, Rhan, 23, 27
129 Rhodes, Frank T., 61
Mattick, Leonard, 40 Rice, James E., 5
McInerney, Thomas J., 10, 20, 21 Rishoi, A. H., 24
McLallen, Laura, 25 Rizvi, Syed S. H., 56, 61, 123
Metz, J., 43 Robbins, Janette, 71, 126
Miller, Dennis D., 54, 61, 64, 67, 68, 70, 72, Roberts, Isaac P., 2, 3, 5, 6
121 Robinson, Willard B., 52, 55
Mistry, Vikram, 59 Rogers, Lore A., 19
Mondy, Nell, 40 Ross, H.E., 7, 9, 10, 11, 14, 20, 21, 42, 105-111
Morrison, Robert, 39 Rutherford, Clyde, E., 61
Mulvaney, Steven J., 63, 122
187
Food Science at Cornell University
A Century of Excellence
S U
Scanlon, Richard A., 62 Umbreit, Wayne, 28
Scott, Donna L., 60, 123, 129
Seeley, Jr., Harry W., 28, 31, 32, 39, 40, 51, 101
Shallenberger, Robert, 40
V
Shapeley, Ruben, 50
Vadehra, 49
Sharma, Shri K., 69
Van Veen, 52
Sharp, Paul F., 21, 23, 27
Van Wagenen, Jared, 10, 16
Sherbon, John W., 45, 53, 63, 89
VanDemark, Paul, 31, 32, 39, 40, 40, 98
Sherman, James Morgan, 19-20, 25, 32, 33-34,
VanWormer, Roxanne, 128
35, 39, 54
vanZwanenberg, Nico, 61
Sherman, William, 33
Vecchi, Francie, 59
Shipe, W. Frank, 29, 31, 37, 41, 49, 58, 61, 62,
89, 92
Slobin, 51
Smiley, Carl, 28 W
Smiley, K. L., 26 Walsh, Patricia, 57
Smith, P. A., 26 Ward, A. R., 6
Smock, Robert, 40 Watkins, Thomas C., 36
Srb, Adrian, 39 Weaver, Terry, 52
Staff, Shelly, 126 Webb, Byron, 26
Stark, C. N., 21, 23, 27, 31 Wellington, George, 40, 52
Stark, Pauline W., 21 White, Andrew D., 2
Stevens, Marion, 70, 127 White, James C., 27, 28, 33, 42, 43, 44, 51, 52,
Stewart, A. P., 27 62, 90, 129
Stocking, William A., 9, 13, 14, 17, 20 Wiedmann, Martin, 62, 63, 70, 124
Stouffer, James, 41, 52 Wilson, Tom, 45
Sykes, Dan, 114, 127 Wing, Helen U., 21
Senyk, Gary, 59 Wing, Henry Hiram, 3, 5, 6, 13, 14
Wolff, Eugene T., 64, 101, 129
Wolff, Jean, 59
Wood, Patricia, 128
T
Tinker, Paul, 30
Tom, Chas., 14
Trout, G. Malcolm, 26 Z
Troy, Hugh C., 3, 10, 11, 20, 21, 27 Zahler, 39, 51
Turk, 37 Zall, Robert R., 48, 54, 57, 63, 65, 90, 95, 129
Tyler, Howard, 50 Zelle, Max, 29
188
Index of Subject Matter
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
IFTs 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
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
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
193
Food Science at Cornell University
A Century of Excellence
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
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
Farmers 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
196
Index of Subject Matter
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
IFTs 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
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
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 Bakers Career, 93
Bob Zalls Career, 95
Dick Ledfords Career, 96
Norm Potters Career, 94
Riley-Robb Hall, 33
200
Index of Subject Matter
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 Dairys 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 Bettens 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