Chobani and Cornell University Join for Food Science and Dairy Innovation

Yogurt maker donates $1.5 million to Cornell for graduate research and work force development


Chobani, Inc., and Cornell University announced a partnership this week to promote innovation in dairy and food science, which included a $1.5 million gift from Chobani to the University,to establish a research and training program that will support graduate student research along with work force development in dairy quality.

“Today is an exciting day for Chobani as we formalize and bolster our commitment to food innovation and quality with these two endeavors,” said Chobani President and Chief Operating Officer David Denholm in the press release. “Cornell’s Department of Food Science is one of the leading programs of its kind globally — a match to Chobani’s mission to bring better food options to everyone."

“This partnership will strengthen the science behind New York’s dairy industry and help us better accomplish our land-grant mission to bring new information, technologies and a well-prepared workforce to this expansive industry,” said Kathryn J. Boor, the Ronald P. Lynch Dean of the College of Agriculture and Life Sciences. “Our goal is not only high-quality dairy products, but also economic growth in communities that need it the most.”

Yogurt, including high-protein Greek Yogurt, has become an economic powerhouse in upstate New York. New York production now accounts for 70 percent of all Greek Yogurt sales and the state surpasses California as the country’s top yogurt producer. To read more, click HERE.

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