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.
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.
Cornell Botanic Gardens’ Learning by Leading program is an engaged learning initiative launched in 2021 to support a new generation of environmental leaders.
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.
Eight projects have been selected from the Fall 2023 application cycle to receive Ignite Innovation Acceleration grants. The grants are designed to help project teams pursue licensing, form startups, and forge industry collaborations.
Convening of 80 leaders, researchers and staff across six colleges discussed strategies to address climate change mitigation, adaptation and societal transformation, in a Feb. 1 roundtable sponsored by The 2030 Project.
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.
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.
New climate-controlled animal respiration stalls in CALS – the only ones currently operating in the U.S. – will allow researchers to measure, verify and monitor methane and other gas emissions from cows.