ARG – A New Dairy Fermentation Laboratory at Cornell University to Link Industry and Research.

The Alcaine Research Group (ARG) inoculated its first fermenter this Fall.  The group is headed by Dr. Samuel Alcaine, who holds a B.Sc. from the University of Maryland, College Park in Cell, Molecular Biology, and Genetics; an M.Sc. from Cornell University in Food Science; and a Ph.D. from the University of Massachusetts, Amherst in Food Science. Dr. Alcaine served as a manager for process and product development at Miller Brewing Company, where he developed and optimized novel fermentations, as well as translated consumer and market trends into product concepts.  He later served as the principal food safety microbiologist for Unilever’s North American Ice Cream business, where he focused on risk analysis, methods for microbiological testing, and food safety plan implementation.

ARG’s goal is to leverage the research and production capabilities of the Cornell Food Science department to address challenges facing the New York dairy industry. Currently, ARG’s funded projects explore: i) the microbial conversion of acid whey into valued added products; ii) the use of natural enzymes and cultures to improve product shelf life and safety; and iii) the application of bacteriophages to improve safety and health. The group can be reached by email at Alcaine@cornell.edu, by phone at 607-255-9183, or on the web at www.facebook.com/AlcaineResearchGroup/