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Hydrogen peroxide plays a key role in paper bleaching, wastewater treatment and electronics manufacturing, and it can be made in an entirely new way.

New technology offers hope to couples struggling with infertility and makes fertility treatments more accessible worldwide.

A new blue colorant might help the food industry steer away from potentially harmful artificial dyes.

A Cornell-led research team has developed a method for extracting gold from electronics waste, then using the recovered precious metal as a catalyst for converting carbon dioxide, a greenhouse gas, to organic materials.

Forget sending bull semen out for complicated laboratory tests to learn whether the agricultural animal is virile. Cornell scientists have developed a faster, easier microfluidics method.

PhD candidate Martin Liu is interested in how hemp might function as a food source, and particularly, as a source of protein.

In food products, the natural blues tend to be moody. A fun food colorant with a scientific name – phycocyanin – provides a vivid blue pigment that food companies crave, but it can be unstable when placed in soft drinks and sport beverages, and then lose its hues under fluorescent light on grocery shelves.

This change in behavior, called hyperactivation, enables the sperm to sweep the area once in the egg’s proximity, which improves the sperm’s chances of finding it. For the in vitro study, the researchers designed microfluidic chips with micron...

Three New York state companies have been chosen to participate in the Cornell Center for Materials Research (CCMR) JumpStart Program, through which they will collaborate with Cornell faculty members to develop and improve their products. The...

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.

Understanding those kinds of differences is a vital part of research in the fields of food chemistry and ingredient technology, especially as researchers make advancements toward natural and clean-label food ingredients. In Cornell University’s...

About a dozen Cornell graduate students in food science entertained hundreds of children at the Ithaca Sciencenter on Feb. 19 by explaining the secrets of gummy worms (sodium alginate, the seaweed material that gums the candy), pickles...