معرفی
Julie M. Goddard is a Professor of Food Science at Cornell University, affiliated with the College of Agriculture and Life Sciences and the Department of Food Science. Her research focuses on Biomaterials and Biointerfaces, with emphasis on food quality, safety, and sustainability. She leads the Goddard Research Group, which develops innovative polymeric materials and coatings for food packaging, bioprocessing, and equipment. Key projects include antimicrobial/nonfouling coatings, biocatalytic materials, and active packaging to reduce synthetic additives and food waste.
Dr. Goddard holds a Bachelor of Science (1999) and Ph.D. (2008) in Food Science from Cornell University. Her work is supported by grants from USDA NIFA, NIH, NSF, and FFAR. Notable awards include the National Excellence in Multistate Research Award (2019), APLU Junior Moulton Medal (2015), and Institute of Food Technologists Young Scientist Award (2013).
Her research spans nonmigratory active packaging (e.g., antioxidant, antimicrobial films), biofilm inhibition, and enzyme immobilization. Recent articles highlight advancements in PETase engineering for microplastic degradation and optimization of curcumin-grafted biodegradable materials. She collaborates across disciplines, including materials science, chemical engineering, and microbiology.
Labs/Teams: The Goddard Group operates in Stocking Hall, Cornell. Projects include biocatalytic packaging, hydrogen sulfide formation in canned beverages, and consumer acceptance of novel food technologies. Key grants fund exploration of bio-based materials and food safety innovations.
