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Rui Hai Liu's whole grains research earns nutrition prize
Dr. Rui Hai Liu, professor in the Department of Food Science, has been named the 2016 General Mills Bell Institute of Health and Nutrition Innovation Award winner for his contributions to cereal grain...
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Nouvelle Cuisine
Food Science Student Excellence - IFT Product Development Competition. Annual teams of Food Science undergrads and grad students have led Cornell to multiple wins at a major industry competition.
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Cheddar-chive waffle bar created by Cornell students earns high praise
Second place never tasted so good. A cheddar and chive waffle bar concocted by a team of Cornell food science students earned high praise at the Baking Tech Conference held in Chicago in February.
View ArticleRich Family Foundation Fortifies Commitment to Global Food Safety
Rich Family Foundation is proud to announce a new partnership with Cornell University's College of Agriculture and Life Sciences (CALS) that should further the development of a safe and sustainable...
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Food science seniors sweeten flourishing businesses
Food Science 4000, the capstone course where Cornell seniors draw on their knowledge to aid New York food businesses and strengthen enterprises.
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New John Wilkinson Family library shelves 3400 bottles of wine
When fully stocked, the John Wilkinson Family Wine Library, a gift from John Wilkinson ’79, will give Cornell students in vinicultural and enology courses access to wines sourced from regions across...
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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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Spate of recalls doesn't mean food is more risky: expert
Canadians have seen a spate of food recalls lately, thanks to possible Listeria and E. coli contamination. The recalls have involved a range of foods, including granola and other grain products, frozen...
View ArticleConsumers 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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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....
View ArticleSalmonella food poisoning could damage your DNA
Salmonella food poisoning wallops you for several days, but new research by Cornell food scientists indicates that some of its serotypes – variations of the bacterial species – can have permanent...
View ArticleCALS, SUNY Broome agree to food science transfer program
The College of Agriculture and Life Sciences announced March 8 an agreement with SUNY Broome Community College that enhances opportunities for students to complete a degree in Cornell’s Department of...
View ArticleCornell Product Development Success - Citri-Fi® 125 Citrus Fiber Student...
Fiberstar, Inc. (http://www.FiberstarIngredients.com), a global market leader in clean label food ingredient solutions for the food and beverage industry announced the winners to the Citri-Fi 125...
View ArticleNatural Cuts: Building a business by redefining fresh
When Michael Annunziata ’11, MBA ’17, first heard Vipul Saran, MPS ’17, speak about a new process that could naturally extend the shelf life of a fresh-cut potato for as much as two months without...
View ArticleTwo 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...
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