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John E. Kinsella has been appointed chairman of the Department of Food Science at the College of Agriculture and Life Sciences at Cornell University for a five-year term.

He also has been named the associate head of the Institute of Food Sciences where he will be working with faculty both at the College of the New York State Experiment Station at Geneva.

Kinsella is replacing Richard A. Ledford, who will be responsible for the department's teaching and research activities in food microbiology.

Kinsella's research is concerned with the enzymes regulating milk lipid synthesis; the effects of isomers of essential fatty acids on prostaglandins in synthesis; and the properties of yeast proteins as potential sources of food proteins. Currently he is examining the lipids and fatty acid composition of foods, particularly fish.

In 1975, he was chairman of the Third Gordon Conference on the Biology of Mammary Tissue and was a member of a National Heart and Lung association committee on lipids and fatty acids in foods.