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Cornell food scientists are working with wineries, manufacturers and New York state to eliminate the “off” aroma in some canned wines by subtly altering the product’s formulation and packaging.
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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.”
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Tracy Luckow ’99 will share the peaks and valleys of her entrepreneurial journey on April 12 at Entrepreneurship at Cornell’s Celebration, a two-day conference held every spring that brings together students, alumni, faculty, staff and community...
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Eating flours, burgers and fitness bars made from crickets, mealworms or black soldier fly larvae could help feed a growing global population sustainably, but it might hit resistance from those who follow halal or kosher regulations.
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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.