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FACILITIES & EQUIPMENT

The extensive research facilities at both Cornell University and the University of Vermont make demanding multidisciplinary research projects possible. More than twenty faculty members are involved in food and dairy product research. Laboratories are staffed with experienced technicians and equipped with the latest scientific instruments, as well as state-of-the-art equipment for pasteurization, cheese making, spray and freeze drying, pizza and other baking ovens, ultrafiltration, homogenization, extrusion, and packaging. Pilot scale facilities allow the processing and manufacture of a wide variety of dairy foods. Modern test kitchens are also available. Collaborative research between participating dairy food companies and the universities is encouraged. Proposals for dairy product research are welcomed from all faculty members in the Northeast

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