We are pleased to welcome Aljosa- or Al as we like to call him- to Cornell as the new Dairy Program Extension Associate where he will be immersed in all our extension and research activities including fluid milk Voluntary Shelf-Life (VSL) Program, our oldest program that marks the beginning of Milk Quality Improvement Program and Dairy Extension work at Cornell University.
Al is not all that new to Dairy Foods Extension. During his time as a Postdoctoral Associate in Cornell’s Milk Quality Improvement Program he contributed to a number of on-site and off-site workshops as well as worked with two artisan cheese producers as part of Cornell’s dairy business incubator. Al is returning to join our team after working for nearly four years in different academic and government roles in Canada one of which was as a Food Safety and Dairy Specialist at the British Columbia Centre for Disease Control.
Dr. Aljosa Trmcic received a degree in Food Technology from University of Ljubljana, Slovenia and a joined doctoral degree in Food Biotechnology from both University of Ljubljana and AgroParisTech, France. His is passionate about all aspects of food microbiology and has more than 10 years of research experience working with beneficial, spoilage and pathogenic microbes relevant to the dairy industry.
Although his work has involved a lot of detailed science he made sure to always remain connected to his basic training as a Food Technologist and the Dairy Industry. Through his work in four different countries he has been involved in different aspects of teaching, assessing, standardizing and implementing dairy production procedures as well as developing different dairy products.
