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Session: Food Safety in the Kitchen – Same Old or Is There Anything New?
Martin Wiedmann, Dr. med. vet, Ph.D. is the Gellert Family Professor of Food Safety at Cornell University. Martin received a veterinary degree and a doctorate in Veterinary Medicine from the Ludwig-Maximilians University in Munich, and a Ph.D. in Food Science from Cornell. His research interests focus on farm-to-table microbial food quality and food safety and the application of molecular tools and quantitative and modelling approaches to study the transmission of foodborne pathogens and spoilage organisms.
His team has published more than 350 peer reviewed publications, which have been cited over 10,000 times. He and his team are regularly asked to help industry across the world with a range of microbial food safety and quality challenges. Most recently, he has been part of a collaborative Cornell team that helps industry address COVID-19 related issues. He is a fellow of the American Association for the Advancement of Science (AAAS), the Institute of Food Technologists (IFT), the American Academy of Microbiology (AAM), and the International Academy of Food Science and Technology.