The Cornell Maple Program is pleased to announce a new, high-level training program for maple producers interested in developing novel maple confections and launching food manufacturing enterprises. Maple Confections Academy will take place September 9th through 11th at Cornell Agritech in Geneva, NY. This advanced training will utilize the resources of the Cornell Food Venture Center including the Food Innovation Lab and Pilot Plant to acquaint participants with large scale food manufacturing processes.
In addition, workshop sessions with Cornell experts will introduce topics in processing methodology, food safety, and shelf stability. Course participants will also have the opportunity to gain hands-on experience with commercial equipment and processes. The event includes time for networking and an introduction to food enterprise startup and business support services offered by the Cornell Center of Excellence for Food and Agriculture. For more information visit us on the web at CornellMaple.com
Cornell Maple Confections Academy
AGENDA
Location: Geneva, NY
When: Monday to Wednesday, Sept. 9 to 11, 2024
Housing: Geneva Holiday Inn Express, special rate $139/night
Registration Fee: $800
*All lectures to take place in the Food Science Conference Room and activities to take place in the FIL, Pilot Plant, or tours outside of Cornell Agritech
Monday, Sept. 9
8:00 – 8:30 Check-In and Welcome Breakfast in Food Science Conference Room
8:30 – 9:00 Welcome and Overview of Activities and Expectations
9:00 – 10:30 Tour of the Pilot Plant and Food Innovation Lab
10:30 - 11:00 Tour of the Cornell Microbial Food Safety and Quality Lab and overview of resources
11:00 - 12:00 Lecture: Food Safety
Testing for pathogens
Kitchen cleanliness
Good manufacturing practice compliant sanitation protocols
12:00 – 1:00 Lunch
1:00 – 2:00 Lecture: Cornell Food Venture Center Resources:
Product safety evaluation
Process development
Guidance in local, state and federal regulatory compliance
2:00 - 4:00 Tour: Travel to Vigneri Chocolate for 3 pm tour - 1189 E Main Street, Rochester, NY 14609
Tuesday, Sept. 10
8:00 - 8:30 Coffee and review day 2 agenda
8:30 – 10:00 Demonstration: Food safe production of a maple confection – maple hazelnut spread
Demonstrate proper measurement of water activity and pH with calibrated benchtop equipment
10:00 – 12:00 Lecture: Principles and Processes of Food Preservation and Production
Practical skills to produce food and beverages (invert sugar measurement, water activity, pH)
Considerations for sourcing ingredients, preservation methods, packaging and storage, shelf-life/quality loss
12:00 – 1:00 Lunch
1:00 – 4:00 Activity: Pilot plant - Vacuum steam kettle operation
6:00 - 7:30 pm Networking dinner and group reflection on day 2 activities
Wednesday, Sept. 11
8:00 - 8:30 Coffee review of day 3 agenda
8:30 – 10:00 Lecture: NYS regulatory requirements
20-C vs Home Processor Exemption
10:30 – 11:30 Lecture and Activity: Science of Maple Syrup and Confections
Broad understanding of maple food and beverage options (foods, acidified foods, low water activity foods, and low-acid foods)
Demonstrate a maple confection in the Food Innovation Lab (FIL)
11:30 - 12:00 Introduction to Cornell Center of Excellence for Food and Agriculture
12:00 – 1:00 Lunch with Center of Excellence Director Cathy Young
Opportunities for Food Manufacturing Businesses in NY
1:00 – 3:30 Activity: Students prepare a sample in the vacuum steam kettle
3:30 - 4:00 Provide final resources
INSTRUCTORS:
Dr. Bruno Xavier, Senior Extension Associate, Associate Director of the Cornell Food Venture Center and Process Authority, Cornell AgriTech
A nationally-recognized food engineer and scientist, Dr. Bruno Xavier has a Ph.D. in Microbiology (Cornell ’08). Dr. Xavier and his team develop outreach programs and extension activities to support new and established entrepreneurs, processors and farmers introducing new products into the marketplace, providing guidelines and assisting in regulatory issues to ensure the safety of food products. As a Process Authority, Dr. Xavier oversees the establishment of schedule process documentation to comply with federal and state regulatory requirements for more than 2000 products per year for companies throughout the United States. Prior to joining the Food Venture Center staff, Bruno served as a post-doctoral associate for Cornell University’s Milk Quality Improvement Program and as a professor of Biotechnology and Industrial Microbiology at Brazil’s Federal University of São João del-Rei.
Catharine Young, Executive Director, New York State Center of Excellence for Food and Agriculture, Cornell AgriTech, Cornell Institute for Food Systems Faculty Fellow
Catharine Young was named executive director of the New York State Center of Excellence for Food and Agriculture in March 2019. A longtime champion of agricultural and economic development, Catharine served for 20 years in the New York State Legislature representing western New York. During that time, she chaired the Senate Agriculture Committee, founded the Legislative Wine and Grape Caucus, sponsored legislation to create the New York State Council on Food Policy and chaired the Legislative Commission on Rural Resources.
Dr. Ann Vegdahl, Extension Associate, Food Research Lab, Cornell AgriTech
Dr. Charles Vegdahl leads two major food safety extension programs: The Cornell Microbial Safety, Quality and Outreach Program and the High Pressure Process (HPP) Validation Center. She provides food safety and microbiology testing for startup and established food producers in New York State and nationwide. Services include shelf life study, HPP and UV validation studies, microbe identification testing, and special projects as needed. She also conducts applied research to solve pertinent food safety issues. Every year, her team helps about 200 food companies.
Elizabeth Sullivan M.S., Extension Associate and Process Authority, Cornell Food Venture Center, Cornell AgriTech
Elizabeth has a Master of Science in Food Processing and Microbiology from Cornell University. She is a Process Authority at the Cornell Food Venture Center where she establishes scheduled process documentation for food companies to comply with federal and state regulatory requirements throughout the United States. She has 4 peer-reviewed publications in food science and is certified in Juice and Meat HACCP, Better Process Control School, Aseptic Validation, Thermal Processing, and is a Preventive Controls Qualified Individual.
Dr. Catherine Monserrate (née Belisle), Research Support Specialist and Food Scientist, Cornell Maple Program
Dr. Monserrate joined the Cornell Maple Program in 2021 as a product development food scientist. Her research focus is on developing and improving formulations for maple value-added products including sports drinks, sodas, chocolates, and others. Her research also focuses on food safety and sap spoilage, food preservation, consumer acceptance of infused syrups, and mitigating off flavors. She has published 12 peer-reviewed articles on food quality and postharvest quality evaluations and 10 extension articles for the maple industry.
Aaron Wightman M.F., Senior Extension Associate, Co-director of the Cornell Maple Program, and NY Maple Specialist, Cornell Maple Program
Aaron conducts research in all aspects of maple production, marketing, and forest management. He also oversees the operation of the 7,500 tap research sugarbush and maple laboratory at the Arnot Forest, and participates in extension and educational programs. Aaron’s applied research interests include improved sap handling processes, alternative tree saps, sugarbush agroforestry systems, and new product development. His scholarly research examines the role of natural resource-based industries in rural community well-being.
Roger Morse, Food Science Pilot Plant Manager, Cornell AgriTech
Roger Morse has over 20 years of progressive hands on food manufacturing leadership experience, building systems, developing people and plant operations. He’s worked in all aspects of Operations at Red Jacket Orchards in Geneva, NY. In 2015, Roger was tapped by Cheribundi, Inc. to manage all aspects of Plant Operations to meet their aggressive sales growth goals.
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