معرفی
Randy W. Worobo is a Professor in the Department of Food Science at Cornell University's College of Agriculture and Life Sciences. His research focuses on enhancing food safety and quality through innovative technologies, including antimicrobial peptides (bacteriocins) and non-thermal processing methods like ultraviolet light and chlorine dioxide. He actively advises the fruit, vegetable, and beverage industries in New York State on sanitation, spoilage microorganism control, and food safety protocols.
Teaching includes FDSC 9900 (Doctoral-Level Thesis Research) and FDSC 4990 (Undergraduate Research in Food Science). Recent work highlighted in news includes a 2023 study revealing risks of foodborne pathogens in nonalcoholic beer due to reduced alcohol content. He also contributed to a $4.2M grant administered by Cornell AES to advance agricultural research in New York State.
