Faculty spotlights: Garrett van Ryzin: Radical thinking to get us from point A to B; Helen Chun: Creating a better consumer experience; Chris Forman: Assessing the impact of information technology; and Elisha Cohn: A humanistic point of view.
Last spring, food science major Maddie Parish ’17 and other members of her team in the capstone course Food Science 4000 helped a food producer solve a critical production challenge: Microbial spoilage was occurring soon after packaging of the ready-to-eat sesame product.
Cornell will lead a project to study how controlled-environment agriculture compares to conventional field agriculture, thanks to a three-year, $2.4 million grant from the National Science Foundation.
A four-year, $2.5 million National Science Foundation grant will take 3-D digital scans of 20,000 museum vertebrate specimens and make them available to everyone online.
Cornell Cooperative Extension vegetable specialist Maire Ullrich worked with nonprofit Feeding America to put together a shipment of fruits and vegetables to be trucked to parts of Florida or Texas hit hard by recent hurricanes.
