Thanks to charismatic enzymes and environmental concerns, the brine from processed sauerkraut no longer may pose an ecological threat. Instead, it could cut the mustard as a popular flavor enhancer for a variety of beverages and foods, according to a Cornell scientist. Sauerkraut brine is the byproduct generated in the fermentation of cabbage.
With pencil-shaped, chocolate-covered cookies called Stir-Ins, which add flavor to coffee, Cornell University students on Monday (June 24) won the national championship at the Institute of Food Technologists' (IFT) annual student food product competition.
The microwave oven is not just for popcorn anymore. Consumers who want fresh microwaved foods that are supposed to be crisp and taste better can look forward to improvement, thanks to new Cornell studies that show how moisture, heating rate and the food's porosity interact during microwave cooking.
Although Hong Kong and Taiwan represent some 80 percent of the foreign investment in China and share a common language and culture with the mainland, American and Japanese foreign investments are much more profitable, according to a Cornell study.
Steven Ames, a private investor in New York and a longtime supporter of Cornell University's art scene, has been named chair of Cornell's Herbert F. Johnson Museum of Art Advisory Council. The appointment was made by Cornell President Hunter Rawlings.
The Cornell Board of Trustees on May 24 unanimously elected two new at-large trustees, two new trustee fellows and re-elected two at-large members and four fellows. Board members also welcomed two alumni-elected trustees, one faculty-elected trustee, one student-elected trustee and two trustees appointed by New York Gov. George Pataki.
Studies at the Cornell Institute for Chemical Ecology (CIRCE) are showing just how resourceful male insects can be when they seek a mate. In one species, the fire-colored beetle Neopyrochroa flabellata, the male entices the female by presenting her with a chemical offering, secreted from a gland in his head.
American consumers prefer their favorite cool beverages unclouded, like their weather, while drink makers hanker for a long shelf life. Thanks to new Cornell University research, cloudy wine may be a thing of the past. "Consumers think that if beverages such as apple juice or beer are cloudy, something is wrong with it," said Karl J. Siebert, Cornell professor of food science at the Agriculture Experiment Station in Geneva, N.Y.
To recognize professional and administrative staff, the College of Human Ecology at Cornell University recognized three individuals at its first College Staff Award presentation on Thursday, June 20.
Despite May's short, summer-like heat wave, this was the third consecutive month which saw monthly average temperatures cooler than normal, according to climatologists at the Northeast Regional Climate Center at Cornell.
Coffee lovers should perk up to this: Cornell University students will defend their national food product development title at the Institute of Food Technologists' (IFT) annual competition, June 23 in New Orleans.
Twenty-eight teen-agers associated with the New York City agency Boys Harbor will attend Cornell's Summer College, from June 22 to Aug. 6, on scholarship support from an anonymous donor. Six students from Central Park East High School and University Heights (Bronx) High School in New York also are coming to Summer College with scholarship support from the Uris Foundation.
