Sammi and John Collins are participants in the second cohort of Cornell’s Dairy Runway Program, which offers free entrepreneurship training for early stage innovators aiming to launch new dairy products.
CCE’s Chris Pickerell, M.S. ’93, urged Congress to continue funding environmental programs around the Long Island Sound to preserve the region’s strong ecological integrity and economy.
Lab-grown meat, food created by microorganisms and plant-based foods that mimic the taste of meat could help reduce environmental impacts of food systems, a new UN report co-authored by Cornell researchers finds.
Cornell CALS Professor Emeritus Norman Scott and his wife, Sharon, have endowed a professorship that will support transdisciplinary, innovative research and teaching in food, agriculture and life sciences.
The lack of alcohol in nonalcoholic or low-alcohol beer – particularly during manufacturing, storage and pouring – may prompt conditions ripe for foodborne pathogen growth.
A new filtration process that aims to extend milk’s shelf life may result in a pasteurization-resistant microbacterium passing into milk if equipment isn’t properly cleaned early, Cornell scientists say.
A team of mostly first-year students created Brewing CommuniTea, an Earl Grey tea ice cream with caramel swirls and buttery shortbread pieces inspired by Cornell’s theme year.
One of the world’s largest crop pathogen surveillance systems is set to expand its capacity to protect wheat productivity in food vulnerable areas of East Africa and South Asia.
The recent resurgence of avian influenza – fueled by the return of migratory waterfowl that carry, but are typically not impacted by the virus – is causing significant damage to both commercial poultry and wild bird populations worldwide, while also impacting backyard flocks.