Chobani, Cornell partner to promote dairy innovation

Chobani Inc., maker of Greek yogurt, and Cornell University have announced a partnership to promote innovation in dairy and food science.

October 15, 2013

Chobani Inc., maker of Greek yogurt, and Cornell University have announced a partnership to promote innovation in dairy and food science. The partnership is made possible by a $1.5 million gift from Chobani to Cornell, which will establish a research and training program that will support graduate student research along with work force development in dairy quality.

In addition to this partnership, Chobani also named Alejandro Mazzotta Vice President of Global Quality, Food Safety, and Regulatory Affairs in support of the company’s continued commitment to innovation and quality. Mazzotta brings to the team more than two decades of leadership in microbiology, food science, and compliance at global packaged goods companies and a respected track record of industry research. Mazzotta is a member of the Institute of Food Technologists.

“Today is an exciting day for Chobani as we formalize and bolster our commitment to food innovation and quality with these two endeavors,” said Chobani President and Chief Operating Officer David Denholm. “Cornell’s Dept. of Food Science is one of the leading programs of its kind globally—a match to Chobani’s leading role in Greek yogurt and our mission to bring better food options to everyone. Alejandro’s exceptional expertise only furthers our purpose and ensures consistent quality with every cup.”

Cornell press release

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