The décor and menu are the most useful predictors of whether restaurants across the state will offer New York wines, according to new Dyson School research.
Yogurt industry leader Chobani has given a $1.5 million gift to the Department of Food Science to support research and workforce training in dairy quality to help maintain New York's competitive edge in the industry.
Prabhu Pingali, professor of applied economics and management and founding director of the new Tata-Cornell Agriculture and Nutrition Initiative, is working to improve nutrition in India.
As biofuels become an increasingly viable alternative, Cornell researchers are making sure that growing grasses for biofuel won't face inadvertent snares.
Grape growers and food processors benefit from water sensors for accurate moisture readings. Cornell researchers have developed a fingertip-sized sensor that is a hundred times more sensitive than current devices, and they hope to produce it for as little as $5 each.
“Supermarket Guru” Phil Lempert, a consumer trend-watcher and analyst, delivered the second annual Joyce Lindower Wolitzer ’76 and Steven Wolitzer Nutrition Seminar Oct. 1.
School cafeterias that accept only electronic payments may be inadvertently promoting junkier food and adding empty calories to student diets, which contribute to obesity, say Cornell behavioral economists.
Because cows are often fed byproducts from human food and biofuel production processes that would be costly to dispose of otherwise, their carbon hoofprint is smaller than once thought.
