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Eating with your eyes: Virtual reality can alter taste

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.

From fish DNA to Mars: STEM programs inspire kids across NYS

Cornell helps students in kindergarten through 12th grade explore science, technology, engineering and math through a variety of innovative programs.

Viruses discern, destroy E. coli in drinking water

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.

Cornell Food Venture Center helps company bring Indian sauces to US

The Cornell Food Venture Center helped the company Masala Mama bring its four all-natural Indian simmer sauces to market.

Empire Farm Days showcases soil health efforts

Empire Farm Days, the largest outdoor agricultural trade show in the Northeastern U.S., focused on soil health Aug. 7-9 in Seneca Falls, New York.

Big, blue Everest Seedless is Cornell’s newest grape

Everest Seedless, the newest offering from Cornell’s grape breeders, is a big, bold fruit that comes with a towering history.

Diners order slightly less when restaurants list calories

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.

New high-yield strawberry, raspberry varieties released

Cornell’s berry breeding program is releasing two new varieties, which will be available for planting in spring 2019: a strawberry, Dickens, and a raspberry, Crimson Treasure.

Cornell, Medstrada announce partnership

CALS and venture capital firm Medstrada have partnered to establish an entrepreneurial community in New York state to take on challenges in agriculture, nutrition and food production.