Camp 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.
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