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.
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.
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.
