News & Events

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

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

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

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

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

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

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 Read more

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

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. Read more

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. Read more

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

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. Read more

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

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. Read more

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. Read more

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

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. Read more

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

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. Read more

Cornell will establish a new Center of Excellence in Food and Agriculture Innovation at the New York State Agriculture Experiment Station in Geneva, thanks to $1 million in state funding.   Read more