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 logo.
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.
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.
$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 in the industry.
Cornell Food Science Summer Scholars
Thirteen students from across the US, Puerto Rico and Canada descended upon Ithaca this summer to participate in the annual Cornell Food Science Summer Scholars Program. They came from varied majors and universities to Cornell University to participate in food science research and learn about food science careers.
Optimists tackle the future of food security
Experts gathered at Cornell Sept. 17 for a daylong symposium on “Food Security in a Vulnerable World,” at which suggestions were offered to G20 leaders in absentia.
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.
CALS alumnus wins Governor’s Cup for best NY wine!
Congratulations to Food Science and Technology alumnus August Deimel, M.P.S. ’11, winemaker at Keuka Springs Vineyards. The winery’s 2012 Riesling was awarded the Governor’s Cup as best New York wine at yesterday’s New York Wine & Food Classic competition in Watkins Glen. Keuka Spring’s and Deimel’s offerings were well represented among the many other delicious winners at this year’s competition.
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.
Dr. David Barbano Receives ADSA Award of Honor
The American Dairy Science Association (ADSA) is pleased to announce Dr. David Barbano as the 2013 recipient of the ADSA Award of Honor. The award was presented on Wednesday, July 10, 2013, during the awards ceremony at the ADSA Annual Meeting in Indianapolis, Indiana.
Food science students savor prize with saucy 'Squashetti'
Cornell food science students have won a national product development competition for the second year in a row with "Squashetti."
Wegmans-Cornell partnership seeks to boost cheese biz
A partnership between Wegmans Food Markets and Cornell, announced June 26, aims to boost cheese making in New York state.
Workshops spread the science of selling wine
The Cornell Enology Extension offered a crash course in viticulture, winemaking and research on wine consumer behavior in a workshop at Cornell’s New York State Agricultural Experiment Station in Geneva May 14.
Four on faculty receive Carpenter advising awards
Cornell faculty members Sam Beck, Nelson Hairston, Alicia Orta-Ramirez and Thomas Ruttledge have been chosen for the 2013 Kendall S. Carpenter Memorial Advising Awards.
Students Develop New Food Product: Squashetti
If you were at the annual Apple Fest last year in downtown Ithaca, you might have run across a group of Cornell students asking for opinions on peculiar food ideas like chocolate ravioli or peanut butter hummus.
Training program aims to fill jobs in food processing sector
New food processing facilities are popping up across Western New York and they’re generating demand for skilled workers to operate them. Preparations are underway to train more local people for the industry.
Cornell University is already teaching students about the food processing industry in Ithaca and collaborating with Rochester Institute of Technology and community colleges to expand training programs across Western New York.
Stocking Hall Auditorium Name will honor Pepsico
Faculty, students, and staff of Cornell University’s College of Agriculture and Life Sciences (CALS) discover, integrate, disseminate, and apply knowledge about food & energy systems, the life sciences, the environmental sciences, and economic & community vitality as a basis for sustainable improvement in the lives of people throughout New York, the nation, and the world.
Perry's Ice Cream and Cornell sweeten upstate New York's dairy future
When the Cornell dairy plant was demolished last year to make way for a new, improved Stocking Hall facility, Akron, N.Y.-based ice cream company Perry's was the immediate choice to supply the Cornell campus with the frosty treat.
Bob Gravani recognized as one of the best of the best in Food Safety
This week, Food Safety News is acknowledging leaders who help keep our food supply safe.
Iron in new maize strain gets absorbed more readily
Researchers at Cornell have developed a strain of maize with a high iron bioavailability, meaning more of the iron that is present naturally in these maize lines can be absorbed.
NYC event features Cornell-related food products
More than 150 people gathered in SoHo Jan. 31 to celebrate Cornell-related food products in New York state at the first 'From Furrows to Boroughs: A Taste of New York State in New York City' event.
Meet our students: Pajau Vangay
Pajau left her previous career as a software engineer to pursue food science as a means to address global food security.
Cornell Portraits: Spenser Reed
Cornell Portraits, a collection of extraordinary individuals, features Spenser Reed in pursuit of a double major in food science and nutritional science, with a concentration in molecular nutrition.
A New Big Cheese on Campus: Cornell Big Red Cheddar
Starting with fresh milk from Cornell’s own dairy farm and aged to perfection for six months at the Cornell Dairy, Cornell Big Red Cheddar is a Cornellian through and through.
Wegmans Gift to Bolster Training in Artisan Cheese Making
In a few years, Cathy Gaffney ’89, director of specialty cheese, delicatessen, and kosher deli for Wegmans Food Markets, hopes that shoppers will still find a distinctive and diverse cheese selection—but with a greater number of labels that boast “Made in New York.”
Professor Karl Siebert answers that question, and many others, in his courses on making and tasting beer.
Cornell exports its food safety expertise
Cornell will offer its food safety expertise abroad through the Shanghai Jiao Tong University of China and the Grocery Manufacturers Association.
Cornell Food Science Attracts Leading South American Dairy Company to Upstate
When Alpina directors wanted to learn about the latest in New York dairy innovations, they turned to those who create them: food scientists and extension specialists at Cornell.
Students create veggie cubes and more for contests
Food science students developed a series of products this year as part of national competitions.
Miller, Wiedmann elected fellows of global group
Professors Dennis Miller and Martin Wiedmann will be among 22 people inducted into the International Academy of Food Science and Technology this August in Iguassu Falls, Brazil.
Researchers discover a compound that controls Listeria
Cornell researchers have identified a compound called fluoro-phenyl-styrene-sulfonamide that is safe for mammals but stops Listeria in its tracks.
3M partners with CALS food scientists
Food scientist Martin Wiedmann is collaborating with 3M to test a new molecular diagnostic system that could cut pathogen detection times from 72 hours to just 18 hours.
New test can precisely pinpoint food pathogens
Using a genomic approach, a Cornell team has developed a test that can precisely pinpoint the exact nature and origin of food-borne bacteria with unprecedented accuracy.
Boor addresses Colombian government, business leaders
Dean Kathryn Boor talked about global agriculture in a keynote address, Oct. 6; she shared the stage with Colombian President Juan Manuel Santos and former U.S. Treasury Secretary Larry Summers.
Alka-Seltzer found to help wine industry
Cornell researchers have discovered that Alka-Seltzer tablets are perfect for keeping a disease at bay in vineyards and for protecting fermentations by monitoring residues.
Research traces bacteria in salmonella outbreaks
New research will accelerate the process of identifying strains of salmonella bacteria behind food poisonings - and reduce the time it takes to track the culprit from farm to fork.
CU's program names Byrne Dairy best milk in New York
Cornell's New York State Milk Quality Improvement Program, which rates the quality of dairies, chose Byrne Dairy of Syracuse as the 2011 'Best Milk' Processor at the Great New York State Fair.
Boor wins international award for dairy research
Kathryn Boor, Cornell's Ronald P. Lynch Dean of Agriculture and Life Sciences, has won an international award for her research on dairy microbiology and food safety.
Skorton, Boor on economic development council
Cornell president David Skorton will co-chair a regional economic development council tasked by Gov. Cuomo with stimulating and aiding businesses to grow.
Portable device detects anthrax in under an hour
A portable device can detect the presence of the anthrax bacterium in about one hour, report Cornell and University of Albany researchers who invented it.
Cornell helps Welch's perfect its purple juice
One of Cornell food science's industry partners is Welch's; recently, researchers helped the company improve its grape juice.
Ice cream scooping marks groundbreaking
The groundbreaking for the $105 million project to renovate Stocking Hall was celebrated with a scoops and ice cream, instead of the traditional shovels and dirt, May 9 at the Cornell Livestock Pavilion.
Rui Hai Liu and Malcolm Bourne reap IFT awards
Professor Rui Hai Liu and Professor Emeritus Malcolm Bourne, both of food science, have been honored with awards from the Institute of Food Technologists.
Short videos aim to get cooks to change their ways
Four short public service announcements developed at Cornell use stories to convey home food safety practices. They are free online.
International nutritionist Michael Latham dies
Dr. Michael Latham, professor emeritus of nutritional sciences at Cornell who directed the Cornell Program in International Nutrition for 25 years, died April 1 of pneumonia at age 82.
CU dairy expertise attracts Colombian firm to upstate
Cornell dairy expertise has attracted a company from Colombia to open its first North American plant in upstate New York.
President Skorton with mustache says, 'Got milk?'
Cornell nutritionists have launched a six-month 'Got Milk?' mustache campaign with posters in the dining halls promoting the health benefits of milk. The first model? President David Skorton.
Alliance works toward safer fresh food
The Produce Safety Alliance at Cornell calls on farmers, researchers, state officials, produce industry experts and others interested in produce safety to join one of 10 alliance working committees.
Four CALS departments merge with Geneva's
Four departments in the College of Agriculture and Life Sciences on the Ithaca campus merged with their Geneva-based sister departments as of July 1.