Grant to Aid Innovation in Dairy, Food Science

Grant to Aid Innovation in Dairy, Food Science

Greek yogurt maker Chobani gives Cornell big check to promote research.

Greek yogurt has become very popular, and the folks at Chobani are kings of the hill. It also appears they're sharing some of that wealth to help promote innovations in dairy and food science with a $1.5 million gift to Cornell University.

The partnership "marks an important step in elevating the broader dairy industry and New York State's role as a Greek yogurt leader," according to a press release announcing the gift.

DAIRY SUPPORT: A new gift from Chobani will bolster Cornell University dairy research.

Kathryn Boor, the Ronald P. Lynch Dean of the College of Agriculture and Life Sciences, comments: "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. Our goal is not only high-quality dairy products, but also economic growth in communities that need it most."

The Chobani gift will be used to establish a research and training program that will support graduate student research along with workforce development in dairy quality. Chobani's gift is part of the "Cornell Now" campaign, which rallies private support for the Ithaca campus and Weill Cornell Medical College. To date, the campaign has reached more than 85% of its $4.75 billion goal.

Chobani makes Greek yogurt out of its New Berlin, N.Y. plant and a new one-million square foot facility in Twin Falls, Idaho. The company is committed to helping local farmers and buys milk from local area producers. It also gives 10% of its profits to charities worldwide.

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