Cornell grape experts and food scientists are stepping up to give Concord growers new opportunities for their products and to diversify vineyard operations in New York
A team of food science graduate students is refining their main product – Grabanzos, a chickpea snack covered in chocolate.
Landscapes that surround agricultural lands strongly influence the dynamics of beneficial insects as well as insect pests on farms, which in turn affect crop yields, a new study finds.
A new study shows the cost of forgoing antibiotics on dairy farms would average out to $61 per cow annually and is studying the impact such a decision would have.
Alireza Abbaspourrad is studying a “gut-on-a-chip” to learn how food is absorbed and how gastrointestinal diseases work.
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.
Scientists from Cornell, Duke and the University of Hawaii have an idea that could provide power and food protein to large regions of the world – and remove carbon dioxide from Earth’s atmosphere.
Acid whey fermented and brewed like beer could soon be on tap, turning dairy waste into a flavorful drink with an alcoholic kick.
Cornell’s Atkinson Center for a Sustainable Future is welcoming five new postdoctoral fellows to campus to translate Cornell research into sustainable solutions.