We provide comprehensive assistance to new and established food entrepreneurs, promoting sustainable economic development.

The Cornell Food Venture Center (CFVC) helps food businesses large and small introduce new food products into the marketplace. We provide product safety evaluation, process development, and guidance in local, state and federal regulatory compliance. We also provide educational materials, workshops, training programs, and referrals for business assistance, local suppliers and service providers.


Located in Geneva, NY at the Cornell AgriTech campus, the CFVC is strategically located in close proximity to world-class food and agricultural science facilities and experts. Geneva is also home to the Cornell Agriculture and Food Technology Park, an incubator space for small food and agricultural businesses, and the Center of Excellence for Food and Agriculture connecting food entrepreneurs to all aspects of business development in NYS.

Training & News

Better Process Control School

Our fall Virtual Better Process Control School for Acidified Foods on November 1st and 2nd is completely full!

Food Product Development Certificate Program

NEW! Through e-Cornell, this certificate program guides food entrepreneurs through the iterative process of bringing a new food product or innovation to market. 

New Course Coming Soon! Food Safety and FSMA Regulations for Small Food Processors

Are you in compliance with the Food Safety Modernization Act? 

Did you know you may be exempt from certain requirements as a small business?  

Learn more through this self-directed online course to be released soon!  

40K+

commercial food products brought to market by the CFVC since 2000.

1.8K+

schedule processes for value-added food products approved in 2022

668+

Food businesses assisted by the CFVC in 2022

Collaborating Facilities

Through the center, entrepreneurs have access, for a fee, to additional established Cornell AgriTech facilities.

A man works at a large processing machine

High pressure processing (HPP) — also known as high hydrostatic pressure — is a non-thermal alternative to thermal pasteurization, which is gaining popularity as consumers continue to demand foods that maintain their freshness, offer a clean label, and deliver superior sensory and nutritional characteristics compared to heat-treated products.

Pouring beer from tap.

The Vinification and Brewing Laboratory offers analysis services for an array of craft beverage products including wine, cider, beer and distilled products. Additionally, the laboratory researches and troubleshoots craft beverages products in order to support the growth of the New York state craft beverage industry.

CFVC Pilot Plant Pipes

The CFVC Pilot Plant in Geneva, NY, is a unique processing facility designed for food businesses of all sizes to facilitate product development and scale up new or optimized food products. The Pilot Plant provides the facilities and experience our clients need to develop product formulations that scale, create robust production methods and ensure long-term food safety.

Our location

Cornell Food Venture Center at Cornell AgriTech
Food Research Lab, Room 158
665 W. North Street
Geneva, NY 14456
315-787-2273
CFVC [at] cornell.edu

Hours
Monday - Thursday: 8 a.m. - 5 p.m.
Friday: 8 a.m. - 4 p.m. 

Our experts

a close up of a woman in front of a white house and green bushes
Cynthia James

Extension Support Specialist II

Cornell AgriTech

Food Science

Cynthia James
a close up of a woman in a red sweater
Shannon Prozeller

Extension Support Specialist II

Cornell AgriTech

Food Science

Shannon Prozeller
headshot of lady with long hair and glasses
Elizabeth Sullivan

Extension Support

Cornell AgriTech

Food Science

Elizabeth Sullivan
Man in front of metal pipes smiles.
Bruno Xavier

Associate Director of the Cornell Food Venture Center

Cornell AgriTech

Senior Extension Associate

Food Science

Bruno Xavier
Olga Padilla-Zakour
Olga Padilla-Zakour

Director of the Cornell Food Venture Center

Cornell AgriTech

Director of the Institute for Food Safety at Cornell University

Cornell AgriTech

Professor

Food Science

Olga Padilla-Zakour