Portrait of Kathryn Boor

Dr. Kathryn Boor

Vice Chair

The Ronald P. Lynch Dean of the College of Agriculture and Life Sciences

Cornell University

Kathryn J. Boor is the Ronald P. Lynch Dean of the College of Agriculture and Life Sciences at Cornell University. Previously, Dr. Boor served as Professor and Chair of the Cornell Department of Food Science (2007-2010). Dr. Boor earned a B.S. in Food Science from Cornell University, M.S. in Food Science from the University of Wisconsin and a Ph.D. in Microbiology from the University of California, Davis. She joined the Cornell faculty as an Assistant Professor in 1994. Dr. Boor’s research focuses on identifying biological factors that affect transmission of bacteria in food systems, from the farm to the table. She has research expertise with the foodborne pathogens Listeria monocytogenes, E. coli O157:H7, Vibrio parahaemolyticus, and various streptococci. She has served as major advisor for 26 graduate students; graduates from her laboratory now hold key food safety positions around the globe in government, academia and the food industry. Presently, research in her laboratory is funded by the National Institutes of Health, the United States Department of Agriculture and the New York State Milk Promotion Advisory Board. Dr. Boor served on the National Academy of Science/Institute of Medicine Committee on Review of the Use of Scientific Criteria and Performance Standards for Safe Food (December 2001-May 2003) and completed a term on the National Advisory Committee on Microbiological Criteria for Foods in 2006. She received the 2000 USDA Honor Award as a member of the Listeria Outbreak Working Group, the 2000 Foundation Scholar Award and the 2006 DeLaval Award for Dairy Extension programming, both from the American Dairy Science Association, and the 2002 Samuel Cate Prescott award for outstanding research from the Institute of Food Technologists.Dr. Boor is a Fellow of the American Academy of Microbiology, of the International Academy of Food Science and Technology, and of the Institute of Food Technologists.

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Overcoming Water Scarcity

Overcoming Water Scarcity

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Agriculture uses 70 percent of the world’s accessible freshwater. FFAR’s 2016-2018 Overcoming Water Scarcity Challenge Area addressed water use efficiency in agriculture by developing water conservation and reuse technologies, improving crop and livestock breeds, creating improved agronomic practices, increasing the social and economic tractability of conservation practices and enhancing the efficacy of Extension services.

FFAR’s Sustainable Water Management Challenge Area builds on earlier work to increase water availability and water efficiency for agricultural use, reduces agricultural water pollution and develops water reuse technologies.

Healthy Soils, Thriving Farms

Healthy Soils, Thriving Farms

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FFAR’s 2016-2018 Healthy Soils, Thriving Farms Challenge Area increased soil health by building knowledge, fueling innovation, and enabling adoption of existing or new innovative practices that improve soil health.

The Soil Health Challenge Area advances existing research and identifies linkages between farm productivity and soil health, while also addressing barriers to the adoption of soil health practices.

Protein Challenge

Protein Challenge

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FFAR’s 2016-2018 Protein Challenge Area sought to improve the environmental, economic and social sustainability of diverse proteins.

The Advance Animal Systems challenge area supports sustainable animal production through environmentally sound productions practices and advancement in animal health and welfare. Additionally, the Next Generation Crops Challenge Area develops non-traditional crops, including plant-based proteins, and creates new economic opportunities for conventional crops to increase future crop diversity and farm profitability.

Food Waste and Loss

Food Waste and Loss

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About 40 percent of food in the US, or $161 billion each year, is lost or wasted. FFAR’s 2016-2018 Food and Waste Loss Challenge Area addressed the social, economic and environmental impacts from food waste and loss through research that developed of novel uses for agricultural waste, improved storage and distribution, supported tracking and monitoring, minimized spoilage through pre- and post-harvest innovations and changed behaviors to reduce food waste

FFAR’s current Health-Agriculture Nexus Challenge Area addresses food waste and loss and supports innovative, systems-level approaches to reduce food and nutritional insecurity and improve human health in the US and globally.

Forging the Innovation Pathway to Sustainability

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Supporting innovation is necessary for sustainable results. Over the last 50 years, farmers have tripled global food production thanks to agricultural innovations. Forging the Innovation Pathway to Sustainability was a 2016-2018 Challenge Area that focused on understanding the barriers and processes that prevented the adoption of technology and research results into sustainable practices.

Urban Food Systems

Urban Food Systems

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The 2016-2018 Urban Food Systems Challenge Area addressed feeding urban populations through urban and peri-urban agriculture and augmenting the capabilities of our current food system.

The Urban Food Systems Challenge Area continues this work and enhances our ability to feed urban populations.

Making My Plate Your Plate

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FFAR’s 2016-2018 Making My Plate Your Plate Challenge Area focused on helping Americans meet the USDA 2015 Dietary Guideline recommendations for fruit and vegetable consumption, including research to both produce and provide access to nutritious fruits and vegetables.

FFAR’s current Health-Agriculture Nexus Challenge Area supports innovative, systems-level approaches to reduce food and nutritional insecurity and improve human health in the US and globally.