Food 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.
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