About

Dr. Julie M. Goddard is a Professor in the Department of Food Science at Cornell University. She holds a Bachelor of Science degree in Chemical Engineering and a PhD in Food Science. Prior to her academic career, Dr. Goddard worked as a research engineer at Kraft Foods. She then returned to academia to establish her research program focused on Biomaterials and Biointerfaces in Food and Agriculture. Her research is currently funded by the United States Department of Agriculture, the National Science Foundation, the National Institutes of Health, and private industry. Dr. Goddard has mentored 30 M.S. and Ph.D. students whose work involves developing new biocatalytic materials, active food packaging, and nonfouling/antimicrobial materials. Her research contributions are documented in approximately 100 publications. She has been recognized with several awards, including the American Chemical Society’s Division of Agricultural and Food Chemistry Young Scientist Award, the Institute of Food Technologists Samuel Cate Prescott Award for Research, and the Institute of Food Technologists Marcel Loncin Research Prize.

Research topics

• Biology
• Biochemistry
• Chemistry
• Combinatorial chemistry
• Food science
• Engineering
• Computational biology
• Ecology
• Biotechnology
• Environmental engineering
• Waste management
• Biochemical engineering
• Environmental science

Selected publications

• CorrosionInhibition in Aluminum Beverage Cans UsingLow-Molecular-Weight Chitosan as an Anticorrosive Ingredient

  Figshare · 2026-02-28

  article

  Aluminum cans are widely used for single-serve beverage packaging, but corrosive components found in certain beverages (e.g., Cl^– in some sports and energy drinks) can limit shelf life. Here, we report that certain forms of chitosan, a widely used food ingredient and dietary supplement, will inhibit corrosion and extend the shelf life of beverages in aluminum cans. A low-molecular-weight (500 Da) commercial chitosan preparation was determined to be a promising anticorrosive at concentrations as low as 0.5 g/L based on accelerated aging treatments of coupons followed by electrochemical impedance spectroscopy (EIS) using a high Cl^– sports drink as a test beverage. In long-term pack tests, addition of the chitosan preparation to the drink prior to canning resulted in 10-fold lower dissolved aluminum (0.14 ± 0.01 vs 5.25 ± 2.63 mg/L) and an elimination of visible pinhole corrosion and leaking after eight months (<i>n</i> = 3, <i>p</i> < 0.05, Steel’s test). Pretreatment of cans with a solution of the chitosan for 6 days at 20 °C prior to filling and seaming also decreased dissolved aluminum (1.48 ± 0.63 mg/L) after 8 months vs control (5.24 mg/L). Comparison of the corrosion inhibition of ten commercial chitosan sources in of varying molecular weights (MW) and degrees of deacetylation (DDA) indicated that certain lower-molecular-weight forms (5000 Da or less) showed anticorrosive effects, but no anticorrosive effect was observed for any of the higher-molecular-weight forms (>250 kDa) (<i>n</i> = 3, <i>p</i> < 0.05, Steel’s test). To the authors’ knowledge, this study provides the first evidence that an approved food ingredient can extend the shelf life of a corrosive beverage in aluminum cans. The strategy potentially could be extended to other beverages or semisolid foods in metal packaging.

  DOI

• Corrosion Inhibition in Aluminum Beverage Cans Using Low-Molecular-Weight Chitosan as an Anticorrosive Ingredient

  ACS Food Science & Technology · 2026-02-28

  articleOpen access

  Aluminum cans are widely used for single-serve beverage packaging, but corrosive components found in certain beverages (e.g., Cl– in some sports and energy drinks) can limit shelf life. Here, we report that certain forms of chitosan, a widely used food ingredient and dietary supplement, will inhibit corrosion and extend the shelf life of beverages in aluminum cans. A low-molecular-weight (500 Da) commercial chitosan preparation was determined to be a promising anticorrosive at concentrations as low as 0.5 g/L based on accelerated aging treatments of coupons followed by electrochemical impedance spectroscopy (EIS) using a high Cl– sports drink as a test beverage. In long-term pack tests, addition of the chitosan preparation to the drink prior to canning resulted in 10-fold lower dissolved aluminum (0.14 ± 0.01 vs 5.25 ± 2.63 mg/L) and an elimination of visible pinhole corrosion and leaking after eight months (n = 3, p < 0.05, Steel’s test). Pretreatment of cans with a solution of the chitosan for 6 days at 20 °C prior to filling and seaming also decreased dissolved aluminum (1.48 ± 0.63 mg/L) after 8 months vs control (5.24 mg/L). Comparison of the corrosion inhibition of ten commercial chitosan sources in of varying molecular weights (MW) and degrees of deacetylation (DDA) indicated that certain lower-molecular-weight forms (5000 Da or less) showed anticorrosive effects, but no anticorrosive effect was observed for any of the higher-molecular-weight forms (>250 kDa) (n = 3, p < 0.05, Steel’s test). To the authors’ knowledge, this study provides the first evidence that an approved food ingredient can extend the shelf life of a corrosive beverage in aluminum cans. The strategy potentially could be extended to other beverages or semisolid foods in metal packaging.

  PublisherDOI

• Improved lactulose synthesis efficiency using immobilized β-galactosidase on hierarchical amine-functionalized calcium microflowers

  Food and Bioproducts Processing · 2026-03-11

  articleSenior author
  PublisherDOI

• Identification and characterization of l-ribulose 3-epimerase from Leifsonia aquatica and its application in d-allulose production

  Biotechnology and Bioprocess Engineering · 2026-02-16

  articleSenior author
  PublisherDOI

• Synthetic Biology Approaches to Enzymology in Food and Agriculture Systems

  Journal of Agricultural and Food Chemistry · 2026-04-10

  articleOpen accessSenior authorCorresponding

  Global food insecurity remains a challenge, with 2.3 billion people worldwide experiencing food insecurity. Applications of synthetic biology offer a promising way to address this crisis through innovative and sustainable enzyme-mediated solutions. This review explores enzymology with food and agriculture systems and how recent advances are aided by synthetic biology. Focusing on how enzymes can be engineered for the greatest good to promote food safety, improved production, and coproduct valorization, we survey state-of-the-art advances in enzyme engineering to achieve these goals, providing a critical review on how technology from other industries could be adapted to food and agriculture. Key areas discussed include biocatalysis of food ingredients, synthetic biology for yield improvements, and computation design of enzymatic pathways for more resource-efficient food processing. This review concludes with a discussion of current limitations, regulations, and future directions for integrating synthetic biology into global food systems.

  PublisherDOI

• Hierarchical materials: An overview of synthesis methods and revolutionary impact on enzyme biocatalysis

  Colloids and Surfaces B Biointerfaces · 2025-08-29 · 3 citations

  reviewSenior authorCorresponding
  PublisherDOI

• Optimized Cross‐Linked Enzyme Aggregates For Lactose Conversion in Whey

  Journal of Food Science · 2025-11-01

  articleOpen accessSenior authorCorresponding

  Whey permeate, a dairy industry co-product rich in lactose, represents an underutilized resource for the production of value-added ingredients. Free enzymes can catalyze its conversion, but suffer from limited stability and reusability, restricting industrial application. Enzyme immobilization provides a strategy to overcome these limitations. In this study, cross-linked enzyme aggregates (CLEA) of β-galactosidase and glucose isomerase were developed, optimized, and characterized as carrier-free biocatalysts for the transformation of lactose into a sweetener blend of glucose, galactose, and fructose. β-galactosidase and glucose isomerase CLEAs were successfully formed, yielding CLEAs densities of 30 mg and 10 mg of wet CLEA/mL, respectively, and demonstrating recyclability with activity retention after seven cycles. Applied in a batch process to whey permeate (40 mM lactose), the CLEAs enabled complete hydrolysis of lactose within 15 min at 60°C and progressive isomerization of glucose into fructose, reaching a fructose concentration of 8 mM after 7 h. These findings highlight the potential of CLEAs as efficient, recyclable biocatalysts for lactose up cycling, contributing to the sustainable valorization of dairy co-products into blended sweeteners and other value-added ingredients. PRACTICAL APPLICATIONS: This research presents an alternative approach for the valorization of whey permeate into value-added ingredients to be used directly as sweeteners or further transformed into rare sugars. Additionally, the study explores the variables influencing enzyme immobilization and describes the optimization of CLEA for use in whey permeate valorization, offering a reusable alternative to free enzymes.

  PublisherOA PDFDOI

• Amine-functionalization of hierarchical calcium phosphate microflowers enhances the reusability of immobilized β-galactosidase

  Biochemical Engineering Journal · 2025-09-05 · 2 citations

  articleSenior authorCorresponding
  PublisherDOI

• Trehalose decorated nanostructures stabilize combined cross-linked enzyme aggregates (Combi-CLEAs) of β-galactosidase and glucose isomerase

  International Journal of Biological Macromolecules · 2025-01-27 · 9 citations

  articleSenior authorCorresponding
  PublisherDOI

• Rare Sugar Sweetened Yogurt; Sensory Profiles, Liking and Consumer Perception

  Journal of Food Science · 2025-11-01

  articleOpen access

  Yogurt is a popular dairy product, common the world over, and usually consumed sweetened in the US market. Due to a growing interest in lower calorie dairy products, we investigated consumers' interest in yogurt sweetened with rare sugars such as tagatose and allulose, which can be synthesized enzymatically from lactose removed from the same milk used to make the yogurt, but contain fewer digestible calories than sucrose. A series of 2 consumer sensory tests were carried out on yogurts sweetened with sucrose, sucralose (the most popular artificial sweetener in the US), stevia (the most popular natural low -calorie sweetener), and either single rare sugars or in blends typical of incomplete enzymatic conversion from lactose. Additionally, a conjoint analysis examined consumers' implicit choices around sweetened yogurt made with such ingredients, and how these factors influenced their willingness to pay. Results showed that grams of added sugar displayed on labels were an important driver of selection, supported by a strong negative effect on purchase intent (PI) for high added sugar samples in the in person sensory test when information was provided. Rare sugars, whether in blends or alone, elicited high liking scores, which were even higher when information on their caloric and added sugar content was revealed. Results suggest that rare sugars can be used to more closely approximate the flavor profiles of sucrose-sweetened products, while retaining a natural claim. PRACTICAL APPLICATIONS: Consumers desire lower calorie food products with fewer grams of added sugars, and natural ingredients. Rare sugars offer a promising option for sucrose replacement, providing a sensory profile in yogurt more similar to that of sucrose than most popular artificial or natural low calorie sweeteners. Consumers were willing to pay more for such products and viewed them as more appealing than samples sweetened with sucralose or stevia.

  PublisherOA PDFDOI

Frequent coauthors

• Eric A. Decker

  University of Massachusetts Amherst

  26 shared

• Sam R. Nugen

  Cornell University

  24 shared

• Stephanie M. Andler

  Cornell University

  15 shared

• Maxine J. Roman

  13 shared

• Joey N. Talbert

  Iowa State University

  12 shared

• Juhong Chen

  Virginia Tech

  11 shared

• Zhuangsheng Lin

  University of Massachusetts Lowell

  10 shared

• Vincent M. Rotello

  University of Massachusetts Amherst

  10 shared

Labs

• The Goddard Research GroupPI

  Cornell University Department of Food Science

Education

• Ph.D., Food Science

  Cornell University

  2008

• B.S., Chemical Engineering

  Cornell University

  1999

Awards & honors

• National Excellence in Multistate Research Award, Experiment…
• Board on Agriculture Assembly, APLU Junior Moulton Medal for…
• Institution of Chemical Engineers Samuel Cate Prescott Award…
• Institute of Food Technologists Young Scientist Award (2013)
• American Chemical Society, Division of Agricultural and Food…