The Snyder lab translates scientific knowledge into practical strategies to promote food safety. Our projects have investigated the microbiology of many types of food systems including peanut butter, cultured dairy products, juice, and produce. This work falls into the major themes:
- Microbial harborage & ecology in food processing environments
- Microbial growth and inactivation in food-related systems
- Genomics and physiology of spoilage organisms
- Attitudes & Practices about Food Safety
This lab is housed within the Department of Food Science within Cornell’s College of Agriculture and Life Sciences. Our research has been funded by the USDA, NSF SBIR, industry, and through numerous internal and seed grants. Learn more about our projects here:
Central Research Theme: Microbiology of Food-Related Environments
Our lab studies how bacteria and fungi persist under extreme food-relevant environments and how to better manage them. Better control over complex microbiota improves sustainability by reducing food waste and optimizing processing activities, like sanitation, to reduce water, chemical, and energy demand