New 3M Food Safety Lab strengthens public-private partnership and protects...
CALS and 3M, the Minnesota-based diversified technology company, celebrate the renewal of their 5-year partnership with the naming of the 3M Food Safety and Quality Lab in Stocking Hall.
View ArticleTeam ‘Churriosity’ savors victory in ice cream project
A new ice cream from aspiring Cornell food scientists may soon reach the sweet summit of flavor nobility: “Churriosity.”
View ArticleNew York City food entrepreneurs get lift from CALS expert
Ann Vegdahl joined Cornell Food Venture Center's new satellite office in Brooklyn this summer; she discusses her new role.
View ArticleFive Cornell CALS faculty members elected AAAS fellows
This year's AAAS electees from Cornell CALS include experts in entomology, ecology and evolutionary biology, animal behavior, natural resources and food safety.
View ArticleSarah Lincoln named 2018 Cornell AgriTech employee of the year
Lincoln is described as highly intelligent, competent, resourceful, respectful and dedicated.
View ArticleFood science alumna selected to deliver 2018 Justin Smith Morrill Lecture
Haley Oliver, Ph. D '09 is the first woman to deliver the Justin Smith Morrill Lecture.
View ArticleCornell Food Venture Center helps Wegmans innovate
Cornell AgriTech food scientists provided food safety and development expertise to ensure the safety of food in Wegmans grocery stores.
View ArticleMultimillion dollar state investment catalyzes food entrepreneurship in New...
The Cornell Food Venture Center is reopening Oct. 4 with innovative upgrades that were made possible through more than $13 million in funding from the state to grow food and beverage businesses in New...
View ArticleMilk inspection program marks 50 years of success in New York
This year marked the 50th year of a program that has helped modernize the dairy inspections in New York.
View ArticleA chance meeting leads to sustainable seed oil and snack company
Stony Brook Wholehearted Foods is the only company in the U.S. producing culinary oil from vegetable seed waste, and one of the only producers of culinary butternut squash oils in the northeast.
View ArticleEating with your eyes: Virtual reality can alter taste
Cornell food scientists used virtual reality to show how people’s perception of real food can be altered by their surroundings, according to new research.
View ArticleCornell Food Venture Center helps company bring Indian sauces to US
The Cornell Food Venture Center helped the company Masala Mama bring its four all-natural Indian simmer sauces to market.
View ArticleCornell Food Venture Center feeds Somali immigrant’s dream
What began as family recipes from Bisharo Ali's native Somalia are now commercial products, thanks in part to help from the Cornell Food Venture Center.
View ArticleCornell Food Venture Center helps company pickle success
Cornell Food Venture Center has helped upstate businessman Mike Trudell bring his Perfectly Pickled Products to market.
View ArticleMeet our new brewing expert
On Aug. 20, Kaylyn Kirkpatrick joined the Department of Food Science as the brewing extension associate. The new position will help brewers across New York get the most of their products.
View ArticleMilk carton ‘sell-by’ dates may become more precise
The “sell-by” dates on milk cartons may become more accurate, as Cornell food scientists have created a predictive model that examines spore-forming bacteria, according to the Journal of Dairy Science.
View ArticleCheesemakers savor Cornell’s dairy incubator expertise
Cornell’s dairy business incubator provides long-term support and develops companies’ expertise in cheese marketing, dairy processing and building markets.
View ArticleCALS Global Fellows program expands, opens to more majors
This year, for the first time, CALS Global Fellows Program participants include majors in entomology, information science, food science, plant sciences and interdisciplinary studies, enhancing the...
View ArticleFood scientists turn cheddar orange in a green whey
Cornell food scientists have found a direct infusion process to give cheddar cheese its consumer-pleasing orange color, without affecting the whey.
View ArticleNew graduates savor memories of past four years
For the 5,500 graduates of Cornell’s Class of 2018, studying, finishing projects, meeting friends, making late-night food runs, enjoying music, playing sports and creating memories over the past four...
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