Robert R. Zall, PhD is Professor Emeritus in the Department of Food Science at Cornell University, Ithaca, New York. At Cornell, Zall taught courses in sanitation, food processing, and waste management. He is a member of the Graduate Faculty in two fields – food science and technology, and environmental quality. Prior to joining the Cornell faculty, he spent nearly 20 years in two major dairy industry firms as general manager and director of research and production.