Julie M. Goddard

Julie M. Goddard is a Professor of Food Science at Cornell University, where she also directs research in biomaterials and biointerfaces for food and agriculture. She earned her B.S. in chemical engineering (1999) and Ph.D. in food science (2009), both from Cornell, following industry experience as a research engineer at Kraft Foods. Her research focuses on polymeric surface modifications, nonfouling and antimicrobial coatings, and active packaging materials to enhance food quality and safety. Recent work includes trehalose-stabilized cross-linked enzyme aggregates, polypropylene-graft-curcumin packaging for real food systems, and itaconate-based biopolyesters. She has received the Samuel Cate Prescott Award (IFT), the ACS Young Scientist Award, and the APLU National Excellence in Multistate Research Award, with collaborations spanning institutions in the US, Brazil, China, Japan, and Saudi Arabia.