Biomaterials and Biointerfaces

Materials are used to handle, process, and package our food at many stages from farm to fork.  The goal of the Goddard research program is to modify these food contact materials to improve the quality, safety, and sustainability of our food supply. What specifically interests me is what’s going on at the interface between the material and the biological environment (e.g. food, microorganism, water).  While food contact materials can be quite thick, the portion of the material that interacts with the biological (food, microbiological) environment is much thinner, on the order of nanometers.  My research group looks at ways to change the chemistry and bioactivity of the surface of the material (the biointerface) in order to manipulate how the material interacts with food products and microorganisms. 

  

     

                   

We integrate techniques from the fields of biomedicine, material science, and nanobiotechnology to bring added value to low-cost food contact approved materials. Our recent research on biointerfaces in food and bioprocessing has four major thrusts:  bioactive food packaging, rechargeable antimicrobial materials, biocatalytic materials, and non-fouling materials.

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.

Julie headshot Julie M. Goddard, Ph.D.
Associate Professor
364 Stocking Hall
Department of Food Science
Cornell University
Ithaca, NY  14853
P: (607) 255-8622
goddard[at]cornell.edu
http://blogs.cornell.edu/goddard

Dr. Julie M. Goddard is an Associate Professor in the Department of Food Science at Cornell University.  Prior to that she was Assistant and Associate Professor in the Department of Food Science at the University of Massachusetts Amherst.  Julie received her B.S. in Chemical Engineering after which she worked at Kraft Foods as a research engineer before returning to academe to complete a PhD in Food Science and a postdoctoral research appointment in Mechanical Engineering.  Her research has been reported in more than 50 peer reviewed publications, and has generated over $4 million in external research funds.  Dr. Goddard was the recipient of the American Chemical Society’s Division of Agricultural and Food Chemistry Young Scientist Award, as well as the Institute of Food Technologists Samuel Cate Prescott Award for Research.