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Cornell Institute for Food Systems (CIFS)

The Cornell Institute for Food Systems is a group of Cornell faculty, staff, students, and industry partners who share a passion for food and food systems. CIFS is a powerhouse of multidisciplinary thinkers - the experts, the place where new, provocative ideas originate. Members hold primary appointments in several departments and units from across the University, including Food Science, Animal Science, Biological and Environmental Engineering, Crop and Soil Science, Horticulture, Hotel School, Nutritional Sciences, Plant Breeding and Genetics, Plant Pathology, Population Medicine, the Atkinson Center, the Dyson School, and the USDA Robert W. Holley Center for Agriculture and Health.

The role of CIFS is to bring this diverse group together to form dynamic teams of experts who approach food systems issues from a variety of innovative perspectives. In these new and emerging collaborations, CIFS members have unique opportunities to forge new pathways in research, to directly interact with industry stakeholders, and to leverage these multifaceted partnerships when seeking new sources of funding.

Food Systems Definition

The Food and Agriculture Organization of the United Nations defines food systems as:
“Food systems encompass all the people, institutions and processes by which agricultural products are produced, processed and brought to consumers. They also include the public officials, civil society organizations, researchers and development practitioners who design the policies, regulations, programmes and projects that shape food and agriculture.” (FAO, 2013)


Cornell Sensory Evaluation Center

The Cornell Sensory Evaluation Center is now open!  For further information, including who to contact, visit the Sensory Center website.