Chris Loss

Chris Loss is the Louis Pasteur Lecturer in Food Science at Cornell University's College of Agriculture and Life Sciences, Department of Food Science. His research focuses on microbiology/food safety, flavor quality and perception, and culinary science. He teaches courses like Food Analysis Lab, Food Microbiology Lab, and Food Safety Assurance, emphasizing experiential and transdisciplinary education.

Education:

• Doctorate in Food Science, Cornell University, 2006
• Masters in Food Science, Cornell University, 2001
• Bachelor's in Food Science, Cornell University, 1996
• Associates Degree in Culinary Arts, Culinary Institute of America, 1993

Research Interests: Chris Loss explores the intersection of food science and culinary practices, with a focus on flavor perception, food safety, and innovative culinary techniques. His work bridges sensory science, microbiology, and consumer behavior to enhance food quality and safety standards.

Recent Work Trends: His publications highlight themes like chemesthetic perception, food presentation effects, and traditional culinary techniques like brining and stock preparation. Recent collaborations include studies on chocolate innovation and the sensory impact of food aesthetics.

Labs/Teams: While specific lab names aren't listed, his involvement in courses like Food Microbiology Lab and collaborative research projects suggest active engagement in Cornell's experimental food science facilities.