Cornell University’s Food Venture Center in Geneva, NY has earned a $7 million state investment for research aimed at developing new techniques for food and beverage processing and production.

Earlier this fall, the institution received a state-of-the-art Hiperbaric High Pressure Processing machine--a $600,000 investment--that makes research, instruction and outreach possible. It uses nonthermal pasteurization to extend the shelf life of various food products while maintaining quality, flavor and nutrients. This, paired with new funding, will benefit local farmers, processors and even bring jobs to Geneva’s Finger Lakes region.

Having the equipment “distinguishes us from all the others,” says Dr. Kathryn Boor, dean of the Cornell College of Agriculture and Life Sciences. The HPP, she said, is a "game-changer."