Ground Breaking For New Food Science Lab At Cornell
ITHACA, NY - Construction of
a modern food science laboratory
to provide vital technical services
and research and development
support for New York State’s $22
billion food industry is under way
at Cornell University. A ground
breaking ceremony marking the
construction start was held at 3
p.m. Wednesday, July 9, behind
Stocking Hall on campus.
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Thr $6 million Food Processing
and Development Laboratory is
being financed through the State
University Construction Fund as a
result of an appropriation by the
New York Legislature. The
laboratory is scheduled for
completion in September 1987.
Researchers using the new
laboratory will provide technical
aid to the state’s dairy and food
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industries, and carry out research
and development leading to new,
improved foods from agricultural
products produced in the state.
“The new facility will expand
technical training of plant per
sonnel in small food companies
throughout New York State,”
according to Richard A. Ledford,
professor and chairman of Cor
nell’s food science department.
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Emphasis will be on new
processes, quality control, product
development, packaging
materials, microbiological con
trol, safety, and consumer
evaluations, among others.
In addition, it will provide hands
on training in high technology to an
expanding number of students and
technical services personnel in the
state’s food companies.
The two-story laboratory is an
addition to the current facility in
Stocking Hall, which houses the
Department of Food Science in the
New York State College of
Agriculture and Life Sciences at
Cornell.
Designed before 1920 and con
structed in 1923, the current
facilities are “not sufficient in
space, utibties, equipment, and
flexibility to meet present and
future needs of our food science
program,” says Ledford. “The
existing laboratory and facilities
are totally inadequate in providing
technical services needed by about
3,000 dairy and food processing
plants in New York State.”
“The laboratory will contribute
significantly to the education and
training of the technical people
that are urgently needed by the
industry throughout the state,”
Ledford emphasizes.
Pointing out the importance of
the state’s diversified agriculture
and food industry to the economy
of New York, Ledford says that the
value of agricultural commodities
produced in the state approaches
$3 billion annually. When
processed by the food manufac
turing industry, these commodities
have a retail value of about $7
billion.
“The value added by processing
and packaging for retail sales
represents a major technological
Ag Trade Agreement
WASHINGTON - The
agreement announced Wednesday
for further negotiations in the U.S.-
European Common Market
dispute over agricultural trade is
good news, Chairman Kika de la
Garza, D-Tex., of the House
Agriculture Committee said.
“Negotiating to see if we can get
a fair solution (to a threatened loss
of American agricultural markets
in Spain and Portugal) is better
than a trade war. As long as our
farmers find their traditional
markets remaining open, the
decision to continue talking is a
good one,” de la Garza said.
“But in view of our current
problems with agricultural exports
and farm income, it will be ex
tremely important for Am
bassador Clayton Yeutter (the U.S.
Special Trade Representative) to
use these new talks to get a deal
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activity in the state,” he points out.
“Overall, the retail value of food
handled in New York is about $22
billion annually, making food
manufacturing and ancillary in
dustries major contributors to the
economic well-being of the state.”
The new laboratory, which will
provide 30,000 square feet of floor
space, represents the first major
expansion in more than 60 years.
Designed to meet the highest
standards of sanitation and the
state-of-the-art manufacturing
practices necessary for the state’s
dairy and food industries, the
laboratory will be used for
teaching, research and develop
ment, and Cooperative Extension
activities, Ledford says.
The laboratory will have modern
equipment and machinery for
heating, freezing, chilling, can
ning, dehydration, extrusion,
homogenization, separation,
blending, fermentation, con
centration, distillation, and
packaging as done in the industry.
The main food processing
laboratory will have 12,000 square
feet of floor space to house new
equipment and provide work
space. In addition, the facility will
have specialized supporting
facilities, such as climatic
controlled, walk-in research and
storage rooms equipped with
refrigerated sections, freezers,
and temperature, gas, and
humidity control rooms. Other
facilities will include a wet
laboratory room, a refrigerated
storage and work room, a freezer
storage room, a dry storage room,
and a machine shop.
“Our new laboratory will play a
major role in developing the high
technology and basic information
required by our food industry,”
Ledford states.
that protects our basic national
interests,” de la Garza added.
The dispute arose when the EC
announced steps, growing out of
the entry of Spain and Portugal
into the Common Market, that
could have restricted American
sales of com and sorghum to Spain
this year and could have damaged
U.S. exports to Portugal next year.
In response, the U.S. had an
nounced plans for retaliatory
action against European farm
products and the EC had indicated
an intention to take counter
retaliatory steps.
The actions, which were due to
begin going into effect July 1, were
temporarily set aside while
American and EC negotiators
make new efforts to reach a
satisfactory settlement by Dec. 31,
1986.