معرفی
Samuel David Alcaine is an Associate Professor in the Department of Food Science at Cornell University's College of Agriculture and Life Sciences (CALS). His research focuses on improving food safety and quality through advancements in microbial fermentations, bacteriophage applications, and protective cultures/enzymes. He holds a Ph.D. from the University of Massachusetts Amherst (2015), an M.S. from Cornell University (2007), and a B.S. from the University of Maryland (2002).
Education:
- Doctorate: University of Massachusetts Amherst, 2015
- Master of Science: Cornell University, 2007
- Bachelor of Science: University of Maryland, 2002
Research Interests:
Dr. Alcaine’s work addresses critical challenges in dairy product safety and innovation, including:
- Bacteriophage-based solutions for pathogen control in food systems
- Development of enzymatic methods to extend dairy product shelf life
- Novel applications for dairy fermentation byproducts
- Heat resistance of pathogens like avian influenza in raw milk
Recent Publications Highlight:
His 2025 study on influenza A H5N1 thermal inactivation in raw milk demonstrates the efficacy of pasteurization in mitigating pathogen risks, while 2023 work on fungal oil production from yogurt whey advances sustainable dairy processing. His research bridges microbial ecology with food engineering to enhance public health and industry practices.
