The Goddard Research Group is located in Stocking Hall in the Department of Food Science, Cornell University.  Please return often to our website as we will be continuing to update research pages, links to our publications, and information about our students and staff.

Our research focuses on tailoring material chemistry and interfacial bioactivity to improve food quality (e.g. by synthesis of active packaging materials that permit removal of synthetic additives but retention of product shelf life), sustainability (e.g. by designing new biocatalytic materials to improve efficiency and environmental sustainability), and food safety (e.g. by designing pragmatic antimicrobial and non-fouling coatings).  Food scientists, materials scientists, chemical engineers, biochemists, chemists, and microbiologists collaborate in our multidisciplinary team, bridging pragmatism and innovation in their research.

Halle Redfearn performing extrusion of novel food contact materials SEM of pressed film surface to assess bioactivity

Extruded novel materials Cooled extruded material Material pressed into film