Randy Worobo
Background
Randy Worobo is a professor in the Department of Food Science at Cornell University. His innovative research has resulted in >150 publications and lead to industry adoption of several novel technologies (UV, HPP, and antimicrobial additives) as alternative approaches to enhancing the microbial safety and quality of food. His program focuses on microbial spoilage, non-thermal processing, as well as pathogen transmission and survival on fruits and vegetables. Randy has instructed >10,000 members of the food industry and regulators through Extension programs such as HACCP, cGMPs, and Better Process Control School which he has offered around the world.
IFT Highlights
Randy was elected as an IFT fellow last year. His 30-year involvement in IFT has centered on student mentorship and support of the IFT scientific and technical program. He joined IFT as an undergraduate student himself in 1989 and continues to support the IFTSA program as an advisor of the College Bowl team for Cornell University. Randy has held several leadership roles in support of the scientific mission for IFT, as a member of the Food Microbiology Division Executive Committee (2006-09) and currently as the IFT nominee to the FDA Food Advisory Committee. He served as an IFT Reviewer for the FDA report on the “Destruction Kinetics of Alternative Processing Technologies” (2000) and the FDA report on “Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce” (2001). In 2003, he served on IFT’s Scientific and Technical Panel of “Microbiological Safety of Fresh and Fresh-Cut Produce: Description of the Situation and Economic Impact.” He has consistently participated in research symposia at IFT and the WNYIFT Annual Conferences.
Education
B.S. in Food Science from University of Alberta
Ph.D. in Food Microbiology from University of Alberta
Post-Doctorial Scholar at the Institute for Molecular Biology and Genetic Engineering, France