Carl Batt, Cornell’s Liberty Hyde Bailey Professor in Food Science, and colleagues Leonardo Damasceno, Ph.D. ’08, of the Hertape Animal Health group in Brazil, and Gerd Ritter, of the Ludwig Institute for Cancer Research, established and refined the production of the antigen Sm14, using a microbial host. Sm14 holds promise to stimulate an immune response in humans, serving as a potential preventative vaccine for schistosomiasis. Read more
Denise Morrison, president and CEO of Campbell Soup Co., visited campus May 4 with a message for female food scientists: You too can be leaders in the food systems industry. Morrison met with 14 Cornell undergraduate and graduate female food science students as part of Camp Campbell, an event to mentor and inspire the next generation of female food industry leaders. Read more
To prepare students to become leaders in the burgeoning cider industry, Peck and Kathleen Arnink, lecturer in the viticulture and enology program in the Department of Food Science, initiated the cider production lecture and laboratory course. The first of its kind in the country, the course in the College of Agriculture and Life Sciences teaches the full cycle of production, from growing apples to fermenting cider. Read more
Their jobs seem a world apart: one keeps astronauts healthy in space; the other perfects the flavors of foods found in the neighborhood grocery store.
Michele Perchonok, Ph.D. '83.
But more than just a Cornell food science pedigree connects Michele Perchonok, Ph.D. '83, and Bryson Bolton, M.S. '09. Both recently have been elected to leadership positions in the Institute of Food Technologists (IFT), the society of professional and academic food scientists. Read more
When Michael Annunziata ’11, MBA ’17, first heard Vipul Saran, MPS ’17, speak about a new process that could naturally extend the shelf life of a fresh-cut potato for as much as two months without refrigeration — something that had never been achieved before — he knew the idea had great potential.
“Having been an undergrad at Cornell I had enough of an appreciation for the food science program to understand that while it sounded a little different at first, this could be a huge idea,” said Annunziata, Chief Executive Officer and co-founder of the startup company, Natural Cuts. Read more
Fiberstar, Inc. (http://www.FiberstarIngredients.com), a global market leader in clean label food ingredient solutions for the food and beverage industry announced the winners to the Citri-Fi 125 Student Innovation Contest. Citri-Fi 125, a natural, non-GMO citrus fiber is one of the most recent additions to the Citri-Fi portfolio. To find new uses for this natural citrus fiber, Fiberstar launched a global innovation contest targeting University students. Over 25 applicants, globally, submitted a proposal in how to use the Citri-Fi 125. Read more
The College of Agriculture and Life Sciences announced March 8 an agreement with SUNY Broome Community College that enhances opportunities for students to complete a degree in Cornell’s Department of Food Science. Read more
Salmonella food poisoning wallops you for several days, but new research by Cornell food scientists indicates that some of its serotypes – variations of the bacterial species – can have permanent repercussions. It may damage your DNA. Read more
"GM uses micro-organisms to make important food and medical products like insulin and chymosin (the cheese-clotting enzyme), which are then generally cheaper, more consistent and purer." Joe M. Regenstein, Ph.D - Professor Emeritus of Food Science at Cornell UniversityRead more
Cornell is leading a national alliance aimed at improving the safety of fresh produce and helping fruit and vegetable growers meet new regulatory requirements of the Food Safety Modernization Act (FSMA). Based in Cornell’s New York State Agricultural Experiment Station in Geneva, New York, the Produce Safety Alliance has spent the past four years developing a nationwide Grower Training Curriculum. This involved creating working committees with partners across the country, hosting focus groups with farmers and working closely with the FDA to make sure the curriculum reflects expectations outlined in the regulations. Read more
To honor a Cornell researcher who keeps our food supply safe, a recently discovered spoilage bacterium has been named for Martin Wiedmann, the Gellert Family Professor in Food Safety. The microbe was formally announced Aug. 12 in the International Journal of Systematic and Evolutionary Microbiology.
The spore-forming bacillus strain – formerly known as FSL W8-0169T – now enjoys a new moniker: Bacillus wiedmannii – pronounced “weed-man-ee-eye.” Read more
“Manufacturers already work diligently to keep their facilities clean, but we are creating materials that are even less likely to harbor bad bugs,” says Julie Goddard, an associate professor in the department of food science at Cornell University. “We have designed new polymer coatings that can be applied to food processing surfaces that resist microbial adhesion and can actually inactivate any microbes that do adhere, preventing them from growing and potentially contaminating our food supply.”
The coatings are still being researched but may be available commercially within a few years, she says. Read more
The entrepreneur (Queen Bee Creamery) developed her frozen yogurt and custard in collaboration with the Department of Food Science at Cornell University in Ithaca. Earlier this year, she participated in the Food Science 4000 capstone course, where graduating seniors act as consultants and put their knowledge to work to help New York-based food businesses. Read more
Cornell researchers in the Department of Food Science found exposure to light-emitting diode (LED) sources for even a few hours degrades the perceived quality of milk more so than the microbial content that naturally accumulates over time. Read more
Canadians have seen a spate of food recalls lately, thanks to possible Listeria and E. coli contamination. The recalls have involved a range of foods, including granola and other grain products, frozen vegetables and salad greens. If it seems to you like these recalls are a dime a dozen these days, you're not imagining things, says Martin Wiedmann.He's a professor of food safety at Cornell University's food science department. And he says we really are seeing far more food recalls and outbreaks these days. "But that doesn't mean our food is less safe," he noted. Read more
When fully stocked, the John Wilkinson Family Wine Library, a gift from John Wilkinson ’79, will give Cornell students in vinicultural and enology courses access to wines sourced from regions across the world. Shelves more than 7 feet high are already filled with selections from eight countries and winemaking hotbeds in the U.S. like northern California and the Finger Lakes. Read more
Rich Family Foundation is proud to announce a new partnership with Cornell University's College of Agriculture and Life Sciences (CALS) that should further the development of a safe and sustainable global food supply, through research and education. The Rich's Food Safety Lab will engage in both critical food safety research and the education of the next generation of food safety leaders Read more
Second place never tasted so good. A cheddar and chive waffle bar concocted by a team of Cornell food science students earned high praise at the Baking Tech Conference held in Chicago in February. Read more