Students are working with New York winemakers on a solution to a significant sustainability problem facing the wine industry: how to reuse the bottles.
A total of 39 students in 29 teams vied for a $3,000 top prize in the eighth annual Hospitality Pitch Deck Competition, selecting three food concepts as prizewinners.
Farm-to-school programs, which bring healthy foods to children and support rural economic development, actually work from an economic perspective in at least one upstate New York school district, according to new Cornell research.
Humidity is as important as scent in attracting pollinators to a plant, new Cornell-led research finds, advancing basic biology and opening new avenues to support agriculture.
The inaugural Northeastern Dairy Product Innovation Competition is now accepting applications, providing an opportunity for producers of value-added dairy products to bring their innovations to market.
An analysis of beeswax in managed honeybee hives in New York finds a wide variety of pesticide, herbicide and fungicide residues, exposing current and future generations of bees to long-term toxicity.
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.