Donald L. Downing, professor emeritus of food processing at Cornell's New York State Agricultural Experiment Station in Geneva, N.Y., died Feb. 29. He was 76.

In a Cornell career that spanned more than 40 years, Downing assisted the state's food processing industry and wineries. He was instrumental in creating the first Wine Industry Workshop in 1971 and helped start Cornell's enology extension program as well as the New York State Food Venture Center in 1988 in response to a growing need of the state food industry.

He participated in more than 150 food-related workshops and ran 22 annual training programs required by the U.S. Food and Drug Administration for workers in canning operations. Downing, a recipient of numerous awards, had 152 publications to his name, including "Processed Apple Products" and the three-volume "A Complete Course in Canning," both of which are industry standards.

"Don Downing was an extraordinary person ... who left his mark on the food industry and the station through his infectious energy, his vision and a generosity of spirit," said station director Tom Burr.

Downing, who grew up in Fulton, N.Y., earned his associate's degree in dairy science from the State University of New York at Morrisville. After three years in the U.S. Army, he earned a B.S. and Ph.D. at the University of Georgia in food science and technology and then worked for Beechnut-Lifesavers for three years before joining the Cornell faculty in Geneva in 1967. He was promoted to full professor in 1980.

Downing is survived by his wife of 49 years, Rochelle, two children, a granddaughter and extended family.

A memorial service will be held April 12 at 2 p.m. at the Geneva Country Club. Memorial contributions can be made to Cornell; the Downing Graduate Student Excellence Award (checks should be made out to Cornell, designated to the award and mailed to Debby Ditzell, NYSAES, 630 W. North St., Geneva, NY 14456); or to the Family Counseling Service of the Finger Lakes Inc. (671 S. Exchange St., Geneva, NY 14456).

Elizabeth Keller is a part-time writer for the College of Agriculture and Life Sciences.