By Blake Jackson
Cornell University has launched a new training initiative, Cornell Food Connections, designed to equip New York food educators and producers with the tools and knowledge needed to enhance food safety compliance and support the creation of innovative products.
The program is a collaboration between Cornell AgriTech, Cornell Cooperative Extension (CCE), New York State Department of Agriculture and Markets (AGM), Taste NY, and SUNY.
It offers hands-on instruction covering food safety, processing methods, packaging, labeling, regulatory compliance, production records, and other essential areas for developing and commercializing food and beverages.
The program is led by Bruno Xavier, associate director of the Cornell Food Venture Center (CFVC), and Cynthia James, extension support specialist with the CFVC and Cornell’s Institute for Food Safety.
Workshops began in May with a two-day session in Ballston Spa, New York, hosted by CCE of Saratoga County, followed by an October session in partnership with Stony Brook University in Southampton.
“Now that I have been exposed to the world of food safety, when I speak with food and ag startups I can go beyond just learning about their product and connecting them with a resource that might be more helpful,” said Eric Fasser, solutions program manager at FuzeHub, who attended the Saratoga County workshop.
“Cornell Cooperative Extension educators are the boots on the ground – helping entrepreneurs navigate the licensing, regulatory and business development steps needed to bring their food products to market,” Victoria Giarratano, assistant director of agriculture, food systems, and community development at CCE said.
“Through programs like Cornell Food Connections, we’re building a network of knowledgeable educators who can guide small producers from concept to commercialization - bringing more New York state products to New York state shelves and beyond.”
Craig Rothman, manager of the Taste NY Adirondacks Welcome Center, “The hands-on part of the workshop gave me the confidence that if I had a product to develop, then I’d know what’s involved and I know the people who can provide the guidance I’d need.”
The final 2025 workshop will take place October 27-28 at CCE of St. Lawrence County in Canton, New York, with three additional workshops planned for 2026.
Jessica Woodward, AGM marketing and promotion lead, noted, “A program like this is key to improving our statewide food safety culture, as well as providing an economic boost for small food processors.”
Photo Credit: cornell-university
Categories: New York, Education