Big Red Food Science

03/09/2022

Register for next week's food waste symposium: https://events.cornell.edu/event/symposium_towards_a_true_systems_approach_to_reducing_food_loss_and_waste_from_farm-to-table

05/29/2021

Happy graduation day, ! We are extremely proud to celebrate and honor you, and look forward to all that you accomplish in the future.

05/19/2021

While examining the prevalence of listeria in agricultural soil throughout the U.S., Cornell food scientists have stumbled upon five previously unknown and novel relatives of the bacteria, according to new research published May 17 in the International Journal of Systematic and Evolutionary Microbio...

05/11/2021

Enjoy the most delicious oat milk latte without it turning into a slimy, gel-like substances The secret? Enzymes.

04/09/2021

One of the premier food science programs in the nation, our Department of Food Science is applying the principles of science and engineering to ensure the nutritional value, safety and quality of foods in the United States and around the globe. Check out their new website to learn more: https://cals.cornell.edu/food-science

03/18/2021

Food Science and Cornell Dairy have a new look! Check out our new websites at https://cals.cornell.edu/food-science and https://cals.cornell.edu/cornell-dairy!

03/02/2021

Register Now: The Science of Cheese Spring 2021

You don't want to miss this. The Science of Cheese Online Lectures available March 24, 2021 Instructor-led, virtual session April 21, 2021 Headline The Dairy Foods Extension Science of Cheese worksh

01/23/2021

Cornell Dept. of Food Science contributes: Purification technology for renewable production of fuel from methanolysis of waste sunflower oil in the presence of high silica zeolite beta.

(2021). Purification technology for renewable production of fuel from methanolysis of waste sunflower oil in the presence of high silica zeolite beta. Green Chemistry Letters and Reviews: Vol. 14, No. 1, pp. 1-13.

01/21/2021

Your mind wanders, enjoying a dreamy vanilla base that features apple, cinnamon, maple and tiny chunks of graham cracker. It’s just like fresh, warm apple pie à la mode – only everything is frozen. You’re going to need a bigger waffle cone. In Cornell’s annual contest that serves as the Foo...

01/20/2021

The latest from the Alcaine Lab: Lactose oxidase: Enzymatic control of Pseudomonas to delay age gelation in UHT milk.

Shelf-stable milk is consumed worldwide, and this market is expected to continue growing. One quality challenge for UHT milk is age gelation during shelf life, which is in part caused by bacterial heat-stable proteases (HSP) synthesized during the raw milk storage period before heat processing. Some...

01/17/2021

Cornell Dept. of Food Science contributes: Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages.

Increasing consumer demand for high-quality foods has driven adoption by the food industry of non-thermal technologies such as high pressure processin…

01/16/2021

The latest from the Cornell Food Science Graduate Program & Goddard Lab: Engaged food science: Connecting K‐8 learners to food science while engaging graduate students in science communication.

Connecting the public to concepts in science, technology, engineering, and mathematics (STEM) is an essential for technological advancement and inspiring future scientists, impacting both the communi...