June 8, 2011 (White Marsh, MD.) -- Officials from TIC Gums are investing in the future of food science and tomorrow’s food scientists with a gift to Cornell University’s College of Agriculture and Life Sciences. Made during the annual “Cornell Institute of Food Science Award Ceremony” May 9,EAH_KBoor_cornell2011, the contribution is being recognized with the naming of a classroom in the renovated Stocking Hall. To be known as the “TIC Gums” classroom, the gift was made in the name of Timothy Andon (Cornell ’06), Business Development Specialist at TIC Gums, by Libby Haven, Vice President of Operations for TIC Gums, and Steve Andon, Director of TIC Gums. Steve Andon also sits on the Cornell Institute of Food Science Advisory Council. TIC Gums was motivated to make this donation to help ensure the continued success of Cornell’s world-renowned food science program. TIC Gums was the first to make a significant contribution to the Stocking Hall renovation.



Rendering of Refurbished Stocking HallConstruction has begun at the site and will continue in several phases over the next four years. Stocking Hall, which dates from 1923, will be outfitted with new labs, a teaching winery, modern classrooms, networked meeting spaces, and an observational balcony above the Dairy Plant, where visitors will be able to watch Cornell ice cream, milk, pudding, and yogurt move through production, from processing to pasteurization to packaging.

Occupational Outlook for Food Scientists

Making sure there are enough qualified food scientists is important to the Maryland based TIC Gums. According to the United States Department of Labor, Bureau of Labor Statistics, employment of agricultural and food scientists is expected to grow by 16 percent between 2008 and 2018, faster than the average for all occupations. Job growth will stem primarily from efforts to increase the quantity and quality of food produced for a growing population.

Additionally, an increasing awareness about the health effects of certain types of foods and the effects of food production on the environment, will give rise to research into the best methods of food production. “As our industry and business grow, we want to do our part to assure that the right resources are available to educate future food industry colleagues. We recognize that we need qualified individuals both now and in the future to support our business plans,”said Haven.

“By supporting the program at Cornell through active participation on the Council, engaging current students, and providing financial assistance, we believe we have a great chance of attracting some of the best talent available. We view this as a win-win for both the students and our Company,” she concluded.