Consumers sour on milk exposed to LED light
Cornell researchers in the Department of Food Science found exposure to light-emitting diode (LED) sources for even a few hours degrades the perceived quality of milk more so than the microbial content...
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Colombian students gain experience in research program
As part of her six-month research experience at Cornell, Daniela Arango Ospina works with wine grape samples in Gavin Sacks’ flavor chemistry lab in Stocking Hall.
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Queen Bee Catches the Yogurt Buzz
The entrepreneur (Queen Bee Creamery) developed her frozen yogurt and custard in collaboration with the Department of Food Science at Cornell University in Ithaca. Earlier this year, she participated...
View ArticleNew Surface Coatings for Food Facilities Hold Promise for Food Safety
“Manufacturers already work diligently to keep their facilities clean, but we are creating materials that are even less likely to harbor bad bugs,” says Julie Goddard, an associate professor in the...
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Newly discovered bacterium named for Martin Wiedmann
To honor a Cornell researcher who keeps our food supply safe, a recently discovered spoilage bacterium has been named for Martin Wiedmann, the Gellert Family Professor in Food Safety. The microbe was...
View ArticleCornell leads effort to train farmers on new produce safety rules
Cornell is leading a national alliance aimed at improving the safety of fresh produce and helping fruit and vegetable growers meet new regulatory requirements of the Food Safety Modernization Act...
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Are GMOs Bad? Experts Pick Sides
"GM uses micro-organisms to make important food and medical products like insulin and chymosin (the cheese-clotting enzyme), which are then generally cheaper, more consistent and purer."Joe M....
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Geneva summer scholars study bees, tempeh, hummus
Twenty-eight students from top U.S. universities participated in the summer scholars program at Cornell’s New York State Agricultural Experiment Station in Geneva, N.Y.
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Schumer to tout Cornell food safety, dairy expertise to feds
During a Sept. 3 campus visit, Sen. Charles Schumer pledged to put his political muscle behind getting Cornell official federal recognition as a national center of excellence in dairy and food safety....
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Experts to focus on food security in a vulnerable world
“Food Security in a Vulnerable World” will be a daylong symposium Sept. 12 that will include World Food Prize laureates, World Food Prize Youth Institute alumni, journalists and researchers.
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$1.5M gift from Chobani supports dairy innovation
Yogurt industry leader Chobani has given a $1.5 million gift to the Department of Food Science to support research and workforce training in dairy quality to help maintain New York's competitive edge...
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Gold-plated nano-bits find, destroy cancer cells
Like nano-scale Navy Seals, Cornell scientists have merged tiny gold and iron oxide particles so that these alloyed allies can kill cancer cells with infrared heat.
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Small changes can reduce produce contamination
A new study shows how some agricultural management practices in the field that can boost or reduce the risk of contamination in produce from salmonella and listeria.
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Cornell-Penn State ice cream rivalry resumes
Production of Cornell Dairy ice cream resumed September 2013, sending frozen milk and tantalizing flavors burbling through all that stainless steel and into containers with a redesigned Cornell Dairy...
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Cookie Dough Remodel wins ice cream contest
Cookie Dough Remodel was the winning flavor in this year's ice cream flavor contest. The theme was the remodeled Stocking Hall.
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Cornell ice cream returns to Dairy Bar
Cornell Dairy ice cream returns for retail sale this week following a $105 million renovation to Stocking Hall, home of the Department of Food Science.
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Scientists jump start New York businesses
Supported by New York state, the National Science Foundation and Cornell, the CCMR Industrial Partnerships Program has been helping companies develop and optimize new products since 2001.
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Service is key to sales at wineries
Two studies in the current issue of the International Journal of Wine Business Research point to service in winery tasting rooms being the most important factor in boosting wine sales at wineries.
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Five new Listeria species found; may improve tests
Cornell researchers have discovered five new species of a group of bacteria called Listeria – including one named for Cornell, providing new insights that could lead to better ways to detect the soil...
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New method paves way for better dietary zinc test
Unlocking ways to monitor a key nutrient, new Cornell research unveils a potentially sensitive method to test for zinc deficiency, a vital measurement that has posed problems for doctors and scientists.
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