The Cornell Food Venture Center (CFVC) began operations in 1988 under the direction of Dr. Donald Downing, was an extension program of the Department of Food Science & Technology at Cornell University funded by New York State. Today, the CFVC provides technical assistance and product validations for food manufacturing to food entrepreneurs and food companies by drawing on Cornell experts in Food Science with partnership with the FDA and USDA. In 2016, the CFVC responded to more than 7,000 inquiries for assistance on marketing food products. 541 Food Entrepreneurs needed safety evaluations on more than 1,300 specialty products and processes for commercial production. The center's laboratory analyzed over 1,700 samples of food prototypes to address their safety and technological feasibility.
In April 2017, the Cornell Food Venture Center opened an office in Brooklyn, the CFVC@NYC, currently under the direction of Dr. Ann Charles Vegdahl. Both offices work in conjunction with each other.