Two Food Science Alumni Elected to Leadership Positions
Their jobs seem a world apart: one keeps astronauts healthy in space; the other perfects the flavors of foods found in the neighborhood grocery store. Michele Perchonok, Ph.D. '83. But more than just...
View ArticleCourse teaches hard cider production, from fruit to fermentation
To prepare students to become leaders in the burgeoning cider industry, Peck and Kathleen Arnink, lecturer in the viticulture and enology program in the Department of Food Science, initiated the cider...
View ArticleCamp Campbell Inspires Women Scientists
Denise Morrison, president and CEO of Campbell Soup Co., visited campus May 4 with a message for female food scientists: You too can be leaders in the food systems industry. Morrison met with 14...
View ArticleNew Process May Lead to Vaccine for Schistosomiasis
Carl Batt, Cornell’s Liberty Hyde Bailey Professor in Food Science, and colleagues Leonardo Damasceno, Ph.D. ’08, of the Hertape Animal Health group in Brazil, and Gerd Ritter, of the Ludwig Institute...
View ArticleCornell-IBM Team to Protect Global Milk Supply
“As a global leader in food safety and dairy research, we are committed to using our multidisciplinary expertise to secure the world’s food supply against harmful microbial contamination,” said Kathryn...
View ArticleDulled Taste May Prompt More Calories on Path to Obesity
Cornell food scientists have found that people with a diminished ability to taste food choose sweeter – and likely higher calorie – fare. This could put people on the path to gaining weight.
View ArticleMeet Our New Faculty
Discover the passionate interests that get these faculty members out of bed every morning, and learn a little of the personal side of our newest CALS colleagues.
View ArticleWeight Gain in College Males Linked to Changes in Taste Sensitivity
Male and the female participants on the whole became less sensitive to salty taste over the course of the academic year, likely as a result of eating out and consuming institutional food.
View ArticleCornell-led Project to Improve Grapes Gets Big Boost
A project that uses genomic technology to create grape varieties that are more flavorful and sustainable.was recently renewed with a $6.5 million grant from the U.S.D.A.
View ArticleCornell interns help New York businesses, communities thrive
Cornell Cooperative Extension internships this summer provided students an enhanced appreciation for purpose-driven research through hands-on community engagement.
View ArticleCornell’s recipe for public engagement
An Engaged Curriculum Grant in 2015 transformed a traditional weekly lecture seminar into a leading example of hands-on community engagement and learning at the university.
View ArticleCALS recognizes talent, impact of faculty and staff
The awards observe important and far-reaching achievements of faculty and staff, who are nominated for continuously surpassing expectations and making significant, unique contributions to the college.
View ArticleCarmen Moraru promotes food and agriculture research funding in D.C.
Moraru, professor of food science, highlighted the importance of research funded by the U.S.D.A's Agriculture and Food Research Initiative during a briefing in the House of Representatives Nov. 2.
View ArticleStudents’ vegan jerky an international hit at Chinese food conference
A vegan jerky product created by Cornell CALS students won second place at a global product development competition held in China.
View ArticleStudent teams create unique ice cream flavors in popular food science course
Eight student teams in Food Science 1101 created their own ice cream flavors for a melt-in-your-mouth final project.
View ArticleDavid Barbano named 2018 National Cheese Institute Laureate
Professor David M. Barbano received the national award for his significant contributions to the development and growth of the cheese industry.
View ArticleYeast research aims to reduce stress for New York wineries
Patrick Gibney, assistant professor and the E&J Gallo Sesquicentennial Faculty Fellow in the Department of Food Science, is working out how metabolic pathways within a yeast cell determine those...
View ArticleNew York vintners urged to pop their corks at annual wine event
New York has the unique soil and climate conditions to establish itself as a significant presence in the market for sparkling wine, experts said at B.E.V. NY, Cornell’s annual outreach event for the...
View ArticleNew obesity solutions may be on the tip of your tongue
Cornell food scientists have discovered that when mice are fed a high-fat diet and become obese, they lose nearly 25 percent of their tongue’s taste buds – possibly encouraging them to eat more food.
View ArticleAlcohol from dairy waste may be headed to a tap near you
lcoholic dairy products could be a solution to an increasing problem for New York’s powerhouse Greek yogurt industry as Sam Alcaine, M.S. ’07, assistant professor in the Department of Food Science,...
View ArticleColoring that can’t be beet: New food process replaces synthetic dyes
Cornell food scientists have discovered a way to process natural beet juice so that it maintains its bright red color and will allow food manufacturers to use it in place of synthetic dyes.
View ArticleExemplary CALS students, faculty, staff honored at Dean's award ceremony
A select group of CALS students, faculty, and staff were recognized during this year’s Dean’s Awards Dinner.
View ArticleFood scientist works to improve nutrition, understand gut disease
A Cornell CALS food scientist developed "gut-on-a-chip", a groundbreaking advancement in conducting research on the human gut.
View ArticleGrabanzos: chocolate covered goodness
A team of food science graduate students is refining their main product – Grabanzos, a chickpea snack covered in chocolate.
View ArticlePlight of the Concord: Cornell projects support grape growers in New York
New York announced more than $1.5 million for various programs, including important new work at Cornell, to reinvigorate the state's Concord grape industry.
View ArticleDean Boor named a 2018 Woman of Distinction by the New York Senate
Kathryn J. Boor '80, the Ronald P. Lynch Dean of CALS, was named a 2018 New York State Senate “Woman of Distinction.”
View ArticleTata-Cornell celebrates 5 years of fighting hunger in India
A Mann Library exhibit, "Portraits in Progress: Confronting Indian Malnutrition through Field-based Research Under the Tata-Cornell Institute," opened May 3.
View ArticleTop TAs honored for excellence by Cornell CALS faculty, leadership
The Outstanding CALS Graduate Teaching Assistants awards honor important contributions to the instructional program of the college.
View ArticleSavor a wine webinar with Cornell experts, May 24
The American Chemical Society hosts Gavin Sacks and Beth Burzynski in a free live webinar, “Ready to Drink Yet? The Chemistry of How Wine Flavor Changes During Aging,” Thursday, May 24 at 2 p.m.
View ArticleCornell Center of Excellence to grow state’s food and ag economy
Cornell will establish a new Center of Excellence in Food and Agriculture Innovation at the New York State Agriculture Experiment Station in Geneva, thanks to $1 million in state funding.
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...
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 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 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 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 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 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 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 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 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 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 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 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 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 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 ArticleSarah Lincoln named 2018 Cornell AgriTech employee of the year
Lincoln is described as highly intelligent, competent, resourceful, respectful and dedicated.
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 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 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 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.
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