Bruno Meireles Xavier

A nationally-recognized food scientist, Dr. Bruno Xavier, Ph.D ’08 provides comprehensive technical expertise to Center of Excellence clients regarding food and beverage ingredients, production, safety, regulatory requirements and product development.

In his role with Cornell University’s College of Agriculture and Life Sciences, Bruno serves as a senior extension associate and processing authority for Cornell’s Food Venture Center, where he helps to bring more than 2000 products to market each year by offering training in food processing and safety to food manufacturers and regulators and product and safety validations services to food companies in New York and from throughout the United States.

Prior to joining the Food Venture Center staff, Bruno served as a post-doctoral associate for Cornell University’s Milk Quality Improvement Program and as a professor of biotechnology and industrial microbiology at Brazil’s Federal University of São João del-Rei.

Education

Cornell University PhD, Microbiology and Bacteriology 2004 – 2008

Universidade Federal de Viçosa BSc. Food Engineering, Medical Microbiology and Bacteriology