Aaron Adalja is an assistant professor of food and beverage management at the Cornell Peter and Stephanie Nolan School of Hotel Administration and an applied economics and policy area faculty member in the Cornell SC Johnson College of Business. He holds a Ph.D. in agricultural and resource economics from the University of Maryland, College Park.

Adalja’s research interests include a range of topics in food and agricultural economics, drawing on consumer theory, industrial organization, and marketing to examine empirical questions in food labeling and quality certification, food safety, and agricultural marketing.

His current research includes studies on consumers’ and firms’ responses to voluntary non-GMO food labeling and on the economic impact of U.S. food safety regulation on produce growers.

Prior to graduate school, Adalja spent several years as a chef de partie for the Thomas Keller Restaurant Group at Per Se in New York City, an experience that catalyzed his interest in hospitality and food economics.