By supporting the renovation of Stocking Hall, our partners in industry are directly investing in the Department of Food Science's growth and success, and ensuring cutting-edge research, world-renowned faculty, and prospective employees that will serve to advance their own initiatives.
Our inaugural partner, TIC Gums, is a long-time supporter of food science at Cornell, having been a supporter of our Summer Scholars Program since 2008 and provides a generous student award each year.
The Whitemarsh, MD-based company gifted the “TIC Gums” classroom, in the name of Timothy Andon '06. The gift was made by Libby Haven, vice president of operations for TIC Gums, and Steve Andon, director of TIC Gums. Steve Andon also sits on the Cornell Institute of Food Science Advisory Council.
TIC Gums is a global leader in advanced texture and stabilization solutions for the food industry. Food and beverage companies rely on TIC Gums to improve the texture, stability, consistency, nutritional profile, and shelf appeal of their products. Legendary customer service, high quality standards, and the unrivaled knowledge of our Gum Gurus® has made TIC Gums the industry leader for more than 100 years. For more information, visit www.ticgums.com.
The International Food Network (IFN)
In May of this year, The International Food Network (IFN) became our second corporate partner in support of the new Stocking Hall.
IFN is a major employer of Cornell Food Science graduates, with approximately 25 alumni currently employed at the Ithaca, NY-based business. Additionally, IFN has sponsored several students in the Summer Scholars Program.
Peter Salmon, Founder and President of IFN, generously sponsored The IFN Seminar Room. Mr. Salmon also sits on the Cornell Institute of Food Science Advisory Council. He is currently serving his second term on the council; he was chair of the council from 1998 to 1999.
IFN provides complete product development services for the food, beverage and nutrition industries. From ideation to commercialization, IFN's technologists deliver expertise in areas such as: idea generation, rapid prototyping, final formulation, process engineering, product analysis and scale up. For more information, visit: www.intlfoodnetwork.com
PepsiCo has long been a proven supporter and advocate for food science excellence at Cornell University. The Department of Food Science is recognizing this enduring partnership with the naming of the newly designated PepsiCo Auditorium.
PepsiCo has many ties to Cornell. The company is a significant supporter of the Food Science Excellence Endowment Fund and numerous sponsored research programs that cut across several CALS departments, including food science. Currently, department scientists and extension specialists are working with PepsiCo on assessing the operational efficiencies of a newly-acquired dairy facility located just outside of Moscow.
PepsiCo employees closer to home are benefiting from joint efforts in workforce development with a training program for workers at the new Muller Quaker yogurt facility in Batavia, N.Y. Led by Cornell’s Food Science Dairy Extension Team, a comprehensive training program has been developed in partnership with a regional alliance including the Genesee County Economic Development Center, Ecolab, Inc., the New York State Department of Agriculture & Markets, and the Food Processing Cluster Initiative from Rochester’s Institute of Technology.
PepsiCo also continues to be a supporter of the Food Science Summer Scholars Program, which brings top undergraduates from around the country to Cornell for an intensive research and mentoring program designed to cultivate the next generation of food scientists.
Two of PepsiCo's chief scientists, alumni Kirk Kealey, M.S. ’78, Ph.D. ’85, director of raw material food safety, and Jonathan Licker, M.S. ’98, Ph.D. ’99, senior manager for research and development in snack seasonings and flavors, are currently serving on the Cornell Institute of Food Science Advisory Council. For more information on PepsiCo, visit: http://www.pepsico.com/.