Cornell’s recipe for public engagement

Last spring, food science major Maddie Parish ’17 and other members of her team in the capstone course Food Science 4000 helped a food producer solve a critical production challenge: Microbial spoilage was occurring soon after packaging of the ready-to-eat sesame product.

Marin Cherry, M.S. ’15, course coordinator for Food Science 4000, left, with Professor Chang “Cy” Lee, who teaches the class.