Moraru, professor of food science, highlighted the importance of research funded by the U.S.D.A's Agriculture and Food Research Initiative during a briefing in the House of Representatives Nov. 2. Read more
The awards observe important and far-reaching achievements of faculty and staff, who are nominated for continuously surpassing expectations and making significant, unique contributions to the college. Read more
“As a global leader in food safety and dairy research, we are committed to using our multidisciplinary expertise to secure the world’s food supply against harmful microbial contamination,” said Kathryn J. Boor ‘80, the Ronald P. Lynch Dean of the College of Agriculture and Life Sciences. “Bringing Cornell into a private-public partnership with IBM, a world leader in technology and innovation, has the potential to deliver transformative research in the area of food safety and health.” Read more
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