Local farmers and growers, Cornell officials and others observed the 100th anniversary of the Hudson Valley Research Laboratory, part of Cornell AgriTech, in a celebratory event Aug. 18 in Highland, New York.
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.
For her work in developing and teaching nutrition and food justice curricula to adolescents in New York City, Hannah Rudt ’23 has won the 2023 National Student Employee of the Year award – the first Cornellian to ever receive this honor.
From April 10-12, ice cream aficionados will get several opportunities to taste and vote on their favorite of three new student-developed flavors, crafted to help celebrate “The Indispensable Condition: Freedom of Expression at Cornell.”
Three dairy innovators – lu.lu Ice Cream, Oakfield Corners Cheese LLC and Terra Firma Farm – were named winners of the inaugural Northeastern Dairy Product Innovation Competition following a pitch competition on Aug. 8 in Stocking Hall.
For Cornell students studying environmental science, creating art with naturally dyed yarn, soil paintings to depict climate change and woodcuts featuring poetry brought ecology into focus.
The hackathons, run by Entrepreneurship at Cornell, are open to undergraduate and graduate students from any field and major and take place from Friday evenings through Sunday afternoon.
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.
Students are now taking classes the Discovery Kitchen, a state-of-the-art teaching space built into the ground floor of Toni Morrison Hall on North Campus.