Dr. Kathryn J. Boor is dean and vice provost of graduate education at Cornell University. Previously, she served as the Ronald P. Lynch dean of the College of Agriculture and Life Sciences at Cornell University from 2010 to 2020 and as professor and chair of the Cornell Department of Food Science from 2007 to 2010. Boor earned a bachelor’s degree in food science from Cornell University, a master’s degree in food science from the University of Wisconsin and a doctorate degree in microbiology from the University of California, Davis. She joined the Cornell faculty as an assistant professor in 1994.
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 New York State Dairy Advisory Board. Boor chairs the Food Safety Innovation Lab Advisory Committee for the USAID Feed the Future program, serves as a Science Board member for the US Food and Drug Administration and on the board of directors for the United States-Israel Binational Agricultural Research and Development (BARD) Fund.
She received the 2020 Gerhard J. Haas Award for microbiological research from the Institute of Food Technologists; the 2020 Distinguished Service Citation Award from the NYS Agricultural Society and the 2000 US Department of Agriculture Honor Award as a member of the Listeria Outbreak Working Group. Boor was also awarded the 2002 Samuel Cate Prescott award for outstanding research from the Institute of Food Technologists.
Boor is a fellow of the American Association for the Advancement of Science, of the American Academy of Microbiology, of the International Academy of Food Science and Technology, of the American Dairy Science Association and of the Institute of Food Technologists.