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Cornell Dairy Center of Excellence

The Cornell Dairy Center of Excellence connects over 100 faculty and staff at Cornell with expertise in the dairy industry. These faculty and staff engage in research, extension outreach, and teaching, and come from departments across the university. The goals of the DCOE include facilitating research collaboration, enhancing the visibility of dairy expertise at Cornell, and improving teaching and the dairy education experience for both students and stakeholders within and beyond our land-grant colleges.


Martin Wiedmann has been elected as as a Fellow of the American Association for the Advancement of Science

Wiedmann has made important contributions in the fields of food safety and food microbiology, particularly for the development, implementation and industry translation of molecular approaches to reducing foodborne illness transmission. His research aims to develop the scientific knowledge needed to prevent and control foodborne and zoonotic diseases caused by bacteria. Read more
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Jefferson Tester

Biological and Environmental Engineering Read more

Hussni O. Mohammed

Population Medicine and Diagnostic Sciences Read more

Kevin Cummings

Population Medicine and Diagnostic Sciences Read more

Matthias Wieland

Population Medicine and Diagnostic Sciences Read more
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News & Videos

Animal behavior expert Temple Grandin’s ideas spring from her autism , November 30, 2018

Temple Grandin, the prominent author on autism and animal behavior, shared her perspective on animal behavior and livestock husbandry and met with students, faculty and other members of the Cornell community during a visit to campus Nov. 13. Read more

Milk inspection program marks 50 years of success in New York, October 8, 2018

Oct. 1-4 marked a 50-year milestone of the partnership between the College of Agriculture and Life Sciences (CALS) and the New York State Department of Agriculture and Markets (NYSDAM). Read more

Researchers weigh the tradeoffs of antimicrobial policies in dairy production

Dairy farmers use antibiotics to keep their herds healthy and production high. At the same time, these treatments threaten to harm public health through the creation of antibiotic-resistant bacteria. Read more

Food scientists turn cheddar orange in a green whey

Cornell food scientists have found an infusion process to give cheddar cheese its consumer-pleasing orange color. Read more
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