Popples, an apple-flavored treat created by Cornell food science students, earned first place in the national Institute of Food Technologists product development competition held in New Orleans June 27.
The Broadening Experiences in Scientific Training (BEST) program, which offers career resources about non-academic jobs, is now available to all Cornell Ph.D. students and postdocs.
To spur local job creation, New York state Sen. Michael Nozzolio has secured $3.4 million in state funding to help food entrepreneurs at the agricultural experiment station in Geneva, New York.
Researchers are studying how to harness potato plants’ natural response to environmental stress to develop a sustainable pest control strategy that increases crop yields and reduces insect damage.
Any way you slice it, brine it or age it, Cornell’s Food Science Dairy Extension Program faculty and professionals are helping New York cheesemakers and dairy producers provide safe, high-quality products.
Cornell’s Atkinson Center for a Sustainable Future gives $1.4 million from their Academic Venture Fund to 12 new scientific projects. The awards were culled from a record-setting 49 proposals.
Five departments in the College of Agriculture and Life Sciences – Plant Biology, Horticulture, Plant Breeding and Genetics, Crop and Soil Sciences, and Plant Pathology and Plant-Microbe Biology – have been consolidated into the School of Integrative Plant Science.
