News & Events

CALS and 3M, the Minnesota-based diversified technology company, celebrate the renewal of their 5-year partnership with the naming of the 3M Food Safety and Quality Lab in Stocking Hall.

A new ice cream from aspiring Cornell food scientists may soon reach the sweet summit of flavor nobility: “Churriosity.” 

Ann Vegdahl joined Cornell Food Venture Center's new satellite office in Brooklyn this summer; she discusses her new role.

This year's AAAS electees from Cornell CALS include experts in entomology, ecology and evolutionary biology, animal behavior, natural resources and food safety.

Lincoln is described as highly intelligent, competent, resourceful, respectful and dedicated.

Haley Oliver, Ph. D '09 is the first woman to deliver the Justin Smith Morrill Lecture.

Cornell AgriTech food scientists provided food safety and development expertise to ensure the safety of food in Wegmans grocery stores.

The Cornell Food Venture Center is reopening Oct. 4 with innovative upgrades that were made possible through more than $13 million in funding from the state to grow food and beverage businesses in New York

This year marked the 50th year of a program that has helped modernize the dairy inspections in New York.

Stony Brook Wholehearted Foods is the only company in the U.S. producing culinary oil from vegetable seed waste, and one of the only producers of culinary butternut squash oils in the northeast.

Cornell food scientists used virtual reality to show how people’s perception of real food can be altered by their surroundings, according to new research.

The Cornell Food Venture Center helped the company Masala Mama bring its four all-natural Indian simmer sauces to market.

What began as family recipes from Bisharo Ali's native Somalia are now commercial products, thanks in part to help from the Cornell Food Venture Center.

Cornell Food Venture Center has helped upstate businessman Mike Trudell bring his Perfectly Pickled Products to market.

On Aug. 20, Kaylyn Kirkpatrick joined the Department of Food Science as the brewing extension associate. The new position will help brewers across New York get the most of their products.

The “sell-by” dates on milk cartons may become more accurate, as Cornell food scientists have created a predictive model that examines spore-forming bacteria, according to the Journal of Dairy Science.

Cornell’s dairy business incubator provides long-term support and develops companies’ expertise in cheese marketing, dairy processing and building markets.

This year, for the first time, CALS Global Fellows Program participants include majors in entomology, information science, food science, plant sciences and interdisciplinary studies, enhancing the academic richness and reach of the program.

Cornell food scientists have found a direct infusion process to give cheddar cheese its consumer-pleasing orange color, without affecting the whey.

For the 5,500 graduates of Cornell’s Class of 2018, studying, finishing projects, meeting friends, making late-night food runs, enjoying music, playing sports and creating memories over the past four years simmered and blended into graduation weekend.