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BEYOND the BIO
often led to the development of specific training
programs for employees. "
Gravani often found his work at the hub of
public health, private sector food sourcing, and
government regulatory agencies. Through Extension
and Outreach, he, along with his coworkers,
were able to act as issue-neutral brokers to resolve
issues and make headway in the food safety space.
One of the pivotal projects Gravani worked
on occurred in the late 1990s, when foodborne
illnesses in fresh fruit and vegetables were becoming
more and more prevalent among consumers.
Not only were illnesses increasing, but the
number of contaminated types of produce were
on the rise as well.
Through a grant from the U.S. Department of
Agriculture and the FDA, they received national
funding to create a " National Good Agricultural
Practices Program " , which was shared with food
and produce professionals in 26 land-grant
universities around the country.
" We really wanted to make sure that growers
and farm workers had a good understanding of
their important role in assuring the safety of fresh
fruits and vegetables " Gravani said. " To do that,
we developed a wide variety of written materials,
highlighting good agricultural practices including
audio visual programs, in several languages, an
online course, a traveling table-top exhibit, a coloring
book for the children of farm workers, and a
series of photo novelas in Spanish. We were really
targeting the farm workers and depended on food
safety and produce professionals at universities to
ensure these materials were reaching constituents
in the field. "
Throughout his career, Gravani has also
balanced teaching undergraduate courses with
his appointment in Extension and Outreach. One
of his favorite aspects of teaching was the role of
advising he often had with students.
" My door was always open for students to
come in, to talk about anything on their minds, "
Gravani said. " We try to impress upon our
students that we are here to help them and want
to be involved when they have questions or concerns
about their courses, career opportunities,
internships and anything else that they wanted
to discuss. "
Although Gravani is now retired, he stays professionally
active through several food safety and
food technology projects, a large food traceability
report that he and several authors are writing,
and, of course, continued mentorship to former
students. He said those relationships and hearing
from former students is something that continually
warms his heart.
Gravani's role also afforded him opportunities
to teach courses and work across departments
in the spirit of expanding the circle and reach of
food safety knowledge. One such example was
teaching an introductory food science course to
120 freshmen from China Agriculture University
(Beijing, China) who are currently enrolled
in a dual degree program at Cornell. Or, when
Gravani collaborated with colleagues in the
Cornell Department of Communication to better
understand how consumers viewed, understood,
and reacted to a variety of food safety public
service announcements that they developed.
But perhaps his favorite course was one
outside the norm of microbiology, pathogens, or
traceability: Leadership in Food Science.
" I developed a course called 'Leadership and
Career Skills in Food Science' and used a book
that addressed the five practices of exemplary
leaders, " said Gravani. " It is an excellent book
about leadership and it has many applications for
students as they set out into their world and embark
on their careers. There will be multiple times
where they'll need information about leadership
skills, professional skills, networking know-how
and dining etiquette. "
At the end of each semester, Gravani gave
each student a laminated card of " Dr. G's Tips to
Live By: Tips for Food Science Professionals. "
To this day, when appropriate, he uses the card
in guest lectures and teaching assignments to
reinforce the importance of being a professional
in any workplace or laboratory.
" Getting things done is about your relationships
with other people, " Gravani said. " How well
we build and sustain, nurture relationships with
others determines how well something works. In
food science and food safety, it's all about people.
I think about my own collaborations - we trust
in each other, our respective abilities and work together
toward a common goal. This is something
I really hope I've emphasized to my students. "
Today, Gravani continues his service-based
work as an almost 45-year member of the Ithaca
Rotary Club, where he co-chairs the community
grant program and co-chairs the club's highway
cleanup efforts. Even in these things, he continually
sees the benefits of how relationships play a
major role in our lives.
" If we were more considerate of one another,
of our environment, and sustainability, if we
were truly aware of how this is important to
each other's daily lives, we might change our
actions for the better, " Gravani said. " Whether
it was through my work or now in my spare
time, giving back and paying it forward is really
important to me. "
Q: TELL US ABOUT YOUR FAMILY.
A: My wife, Eileen, is a pediatric speech pathologist who specializes in pediatric language. She currently
serves as Associate Dean at SUNY Cortland and spends a lot of time with students, working closely with
them on their academic issues and challenges. I have two grown children, Kristin and Steven. They both
have great careers and families and as kids, attended many IAFP meetings throughout the country and
Canada. We now have three grandchildren as well, so three little ones under the age of 3 are fun to be
around. We live away from the grandkids but try to see them as much as we can, take vacations together
and enjoy our time together.
Q: DO YOU LIKE TO TRAVEL?
A: Oh, yes. I've visited Japan about 25 times and been part of workshops and seminars and taught food
safety principles in over 40 countries in Europe, Asia, South America and Africa. We also conducted
multiple day food traceability programs as part of a grant in nine Caribbean countries, which was a
great way to meet such welcoming, warm people and learn about the foods products that they want to
export. Twice I was able to go to South Africa to conduct leadership programs for students and young
professionals in the South African Association for Food Science and Technology (SAAFoST). I love
sharing this type of information with young food professionals in different parts of the world.
Q: HOW DO YOU STAY ACTIVE THESE DAYS?
A: I think my desire to stay active goes back to my childhood and days of endless bike rides and exploring.
I'm currently training for a 100-mile bike ride around Cayuga Lake (one of the Finger Lakes of upstate
NY). I also like just about any water activity - sailing, boating, and kayaking. In the winter, I downhill
ski and ice skate. Cornell has an excellent outdoor education program, and I serve as a low elements
instructor at their challenge course. It's a cool experience many of our students get to do to build
teamwork and confidence.
Q: WHAT ARE YOU READING?
A: Right now, two books. First is The Good Life, which is a scientific study on longevity and happiness.
The other is Spark, which details the revolutionary science of how exercise affects the brain.
July/August Food Protection Trends 345

Food Protection Trends - July/August 2023

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