Three years late, food science make-up lab is sweet as sugar

Among all the missed experiences of spring 2020, first-year food science majors lost one more: the opportunity to make candy in a lab. They created gummy worms and candy bars a thousand days later.

Concord grape innovation awards highlight new opportunities

Six food and beverage producers from across New York took home shares of over $100,000 in prizes Friday at the first New York Concord Grape Innovation Awards, a business competition aimed at stimulating growth and innovation in the state’s Concord grape industry.

Soil health summit connects farmers, researchers, policymakers

Cornell hosted the second New York Soil Health Summit Dec. 13, bringing together those who aim to assist growers in mitigating and adapting to climate change while protecting farmer livelihoods and rural economies.

Randy Barker, expert in Asian rice economics, dies at 92

Randy Barker ’53, an agricultural economist who spent half his career in Asia supporting food security and sustainable rice growing, died July 5 in Providence, Utah. He was 92.

Feeding apple waste to chickens may boost their health

An apple a day may keep the veterinarian away. Juice, pulp and other waste from Empire apples, when injected into chicken eggs before hatching, show signs of boosting the animal’s health.

Recalling Renaissance, honeycomb ice cream charms judges

For their ice cream final project, students in Cornell’s introductory food science class – this year sweetened by a Renaissance theme – harkened back 500 years to explore flavors from antiquity.

Doctoral student co-authors global plastics declaration

Cornell doctoral candidate Bethany Jorgensen co-authored the 2022 Lanzarote Declaration – a synthesized wish list of action in anticipation of a U.N. treaty on global plastic pollution in 2024.

Cornell leads $3M project to grow organic dry bean industry

Cornell AgriTech is leading a multidisciplinary research project to increase the sustainability of the organic dry bean industry in the Northeast and upper Midwest by overcoming production challenges while developing improved management practices that build soil health and resilience to climate change. 

Certificate brings Cornell food production expertise to entrepreneurs worldwide

For more than 30 years, the Cornell Food Venture Center (CFVC) has helped entrepreneurs transform family recipes and homemade eats into successful commercial food products. Now, a new online program from Cornell is expanding access to the CFCV’s expertise and supporting the growth of food entrepreneurs around the globe. 

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