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.
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.
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.
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.
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.
Cornell researchers from the Food and Brand Lab have found that men eat significantly more food when in the company of women, suggesting a hardwired male urge to demonstrate prowess.
A $683,000 grant from the U.S. Department of Agriculture will support a project aimed at integrating the power of computer simulation with the teaching of food safety principles.
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.