For more than 30 years, the Cornell Food Venture Center (CFVC) has helped entrepreneurs transform family recipes and homemade eats into successful commercial food products. Now, a new online program from Cornell is expanding access to the CFCV’s expertise and supporting the growth of food entrepreneurs around the globe.
Dietetics students executed two on-campus themed dinners as the culmination of their capstone course, which simulates the experience of operating and managing a food service program.
Dan Aneshansley, Ph.D. ’72, professor emeritus of biological and environmental engineering, whose research impacted the state’s dairy and fruit production, died July 3. He was 79.
A new initiative will catalyze seed systems development in Haiti and Senegal and sustainably deliver agricultural research outputs to farmers at-scale.
Metal oxide nanoparticles – commonly used as food coloring and anti-caking agents in commercial ingredients – may damage parts of the human intestine, say Cornell and Binghamton University scientists.
In an international, multi-institutional effort, Cornell’s Food Science Department will research how to increase iron and zinc absorption, thanks to a Bill & Melinda Gates Foundation grant.
Ed Mabaya, MS ’98, Ph.D. ’03 has been named director of Cornell’s Hubert H. Humphrey Fellowship Program, a premier training program for mid-career professionals from developing and emerging economies in areas of agriculture, rural development and natural resource management.
As the world seeks to avoid climate extremes, employing state-of-the art agricultural technology could result in more than 13 billion tons of net negative greenhouse gas emissions annually.