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.
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.
The process of combining agricultural production and solar panels on the same farmland, known as agrivoltaics, has seen a great leap in Cornell research activity.
CaféNana, a banana-inspired, caffeinated pick-me-up snack, partly made with food waste by Cornell students, has won the Institute of Food Technology’s Mars Wrigley Product Development competition.
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.
A new manual will provide guidelines for New York state growers of hemp – a crop with the potential to revitalize economies while revolutionizing industries from fiber to pharmaceuticals.
Terry Tucker, Ph.D. ‘98 earned the 2022 SUNY Chancellor's Award for Excellence in Teaching in recognition of innovative instruction that brought global education to generations of students at Cornell and beyond.
Cornell food scientists are working with wineries, manufacturers and New York state to eliminate the “off” aroma in some canned wines by subtly altering the product’s formulation and packaging.
Cornell is co-leading a five-year, $12.5 million grant from the National Science Foundation to form the IISAGE Biology Integration Institute aimed at identifying mechanisms and evolution of sex differences between females and males in aging.