Two alums switched from running a cookie company to building a sustainable culinary seed oil and snack company, thanks to help from the Cornell Food Venture Center.
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.
To rapidly detect the presence of E. coli in drinking water, Cornell food scientists now can employ a bacteriophage – a genetically engineered virus – in a test used in hard-to-reach areas around the world.
A new Cornell study finds that diners whose menus listed calories ordered 3 percent fewer calories in their appetizer and entree courses, but their dessert and drink orders remained the same.
