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Food Science News
News
After examining pasteurized single-serving milk cartons, Cornell food scientists found bacterial counts two weeks after processing were higher than in larger containers from the same facilities.
News
Cornell food scientists show that a standard quality test used for raw, organic milk is insufficient for distinguishing between specific groups of bacteria -- suggesting that criteria needs updating.
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What’s Black, White and Big Red All Over? It’s a scoop of newspaper-inspired ice cream – one of four finalist flavors created by students – based on Cornell’s Freedom of Expression theme year.