Chobani donates $1.5 million to Cornell University to promote dairy quality

ITHACA — Chobani, Inc., a Chenango County–based maker of Greek yogurt, today announced a donation of $1.5 million to Cornell University, which is part an effort to promote innovation in dairy and food science.

The firm’s gift will establish a research and training program that will support graduate-student research along with workforce development in dairy quality, the company and university said in a joint news release.

Chobani’s gift is part of the “Cornell Now” campaign, which is rallying private support for the Ithaca campus and Weill Cornell Medical College in anticipation of the school’s sesquicentennial in 2015, Cornell said.

To date, the “Cornell Now” campaign has reached more than 85 percent of its $4.75 billion goal for fundraising, according to the university.

The partnership marks an “important step in elevating the broader dairy industry and New York’s role as a Greek-yogurt leader through innovative research and reinforces Chobani’s focus on manufacturing and quality,” the news release said.

In addition to the partnership, Chobani also named Alejandro Mazzotta as vice president of global quality, food safety, and regulatory affairs.

Mazzotta brings more than two decades of leadership in microbiology, food science, and compliance at global packaged-goods companies and a “respected track record” of industry research, according to the news release.

Chobani is aiming to “formalize and bolster” its commitment to food innovation and quality with these two endeavors, David Denholm, president and COO at Chobani, said.

“Cornell’s Department of Food Science is one of the leading programs of its kind globally [and] a match to Chobani’s leading role in Greek yogurt and our mission to bring better food options to everyone. Alejandro’s exceptional expertise only furthers our purpose and ensures consistent quality with every cup,” Denholm said.

The goal is not only “high-quality” dairy products, but also economic growth in communities that need it the most, Kathryn Boor, dean of Cornell’s College of Agriculture and Life Sciences, said in the news release.

“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,” Boor said.

Yogurt, including Greek yogurt, has become an “economic powerhouse” in upstate New York, the organizations said.

New York production now accounts for 70 percent of all Greek-yogurt sales, and the state has surpassed California as the country’s top yogurt producer, they added.

In September, Chobani recalled almost 100 varieties of its yogurt, because of a mold problem at its Idaho plant, after complaints from customers who became ill, according to media reports.

Contact Reinhardt at ereinhardt@cnybj.com