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A new platform slashes screening time for the hundreds of grape samples E&J Gallo Winery collects during harvest - the latest milestone in a partnership that benefits the entire grape and wine industry.

Entrepreneurial Cornell students compete in the annual food hackathon, but then what? Their prototypes gain new ways to become reality.

For decades, Cornell's food science students have dominated a national competition. This year, it was a near-sweep.

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.

With the help of Bruno Xavier, senior extension associate at the Cornell Food Venture Center, students in Food Science 4000 were able to translate virtual education challenges into an opportunity to think outside of the box. Thanks to student ingenuity, members of the food industry were able to find solutions for a variety of production challenges.