Chobani and Cornell partner to promote food science and dairy innovation
The yogurt manufacturer made a $1.5 million gift to establish a research and training program.
Chobani, Inc. and Cornell University announced a program to promote food science and dairy innovation. A $1.5 million gift by the Greek yogurt maker will establish a research and training program for graduate students and workforce development in dairy.
“This partnership will strengthen the science behind New York’s dairy industry and help us better accomplish our land-grant mission to bring new information, technologies and a well-prepared workforce to this expansive industry,” says Kathryn J. Boor, the Ronald P. Lynch Dean of the College of Agriculture and Life Sciences. “Our goal is not only high-quality dairy products, but also economic growth in communities that need it the most.”
New York production accounts for 70 percent of all Greek yogurt sales, surpassing California for tops in production.
