Cornell’s Jack'd Jerky – a nutritious vegan snack that offers a refreshing respite from salt-laden meat jerky – won the 2017 IFT food product development competition June 27 in Las Vegas.
Animal and wildlife officials, and a College of Veterinary Medicine professor have developed policies to ensure safe trade of meat products while also aiding wildlife conservation.
With a record-breaking number of students unveiling their research at the 31st annual Spring Research Forum, hosted by the CURB, the world’s future looks full of solutions.
In the war to keep food safe from bacteria, Cornell food scientists examine a class of weaponry called bacteriophages – an all-natural biological enemy for Listeria.
Mike Gore, Ph.D. '09, professor of plant breeding and genetics, is working on a more efficient way to develop crops that produce higher yields and better nutrition profiles as the world's population grows.
A Cornell doctoral student is deploying new satellite technology that may be used for space research in the future and help New York farmers make more informed decisions today about growing crops and caring for animals.
Each of eight student teams went to a different country as part of the Student Multidisciplinary Applied Research Teams (SMART) program, to help businesses around the world.
A recent food industry conference hosted by the Pillsbury Institute for Hospitality Entrepreneurship covered topics including the effect of technology on restaurants, trends in food retailing and the movement to end tipping.
Here's the scientific dirt: Soil can help reduce global warming. While farm soil grows the world's food and fiber, scientists are examining ways to use it to sequester carbon and to mitigate greenhouse gas emissions.
Pictures displayed on food packages like cake mix have more calories than are listed on the nutrition panel and can lead consumers to significant overeating, Cornell research shows.