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Raw milk cheese products contained infectious avian influenza virus when made with contaminated raw milk, creating potential health risks for consumers.

Researchers have created a computer model that can help produce farms and food processing facilities control COVID-19 outbreaks, keeping workers safe and the food chain secure.

In response to dairy industry needs, a team of researchers found that avian flu persisted in raw milk for as long as eight weeks when refrigerated - but also that it did not survive pasteurization and even some subpasteurization temperatures.

Piquette, an ancient French beverage made of upcycled grape pomace, gets a New York state spin with the addition of dairy byproducts.

Three dairy innovators – lu.lu Ice Cream, Oakfield Corners Cheese LLC and Terra Firma Farm – were named winners of the inaugural Northeastern Dairy Product Innovation Competition following a pitch competition on Aug. 8 in Stocking Hall.

The brand is a triple threat: it’s an alcoholic beverage with a better nutritional profile, it’s made from material that would otherwise go to waste – and it could eventually act as a model for dairy farmers looking for additional revenue.

Students from 28 fields across six different schools gathered at the fourth annual Digital Agriculture Hackathon, March 11-13, to find solutions to global food system issues while competing for cash prizes.

Benjamin Houlton, the Ronald P. Lynch Dean, recognized 41 faculty and staff members for their remarkable accomplishments at the 2021 CALS Research, Extension and Core Value Staff Awards ceremony.

It’s got Finger Lakes hops, malt and cherries, plus Cornell maple syrup. Introducing ‘Gorges Libe-ation,’ a red ale developed by grad students and chock full of New York.

Smart drones that distribute beneficial insects on crops, packaging materials to extend the shelf life of bread, and technology to transform food waste into nutrients for hydroponic farming – these are a few of the innovations to be featured at...

A Cornell-led project will use computer modeling and outreach to find optimal strategies to minimize COVID-19 cases and transmission among workers in food processing facilities, while maintaining the best possible production. Researchers will...

Experts from Cornell's Institute for Food Safety are holding a series of virtual office hours to answer questions about how the novel coronavirus might affect industry professionals, their workers and consumers.

Coherent safety information for food processing plants in New York and other states can be difficult to find, said Sam Alcaine, assistant professor of food science, who led the writing of the descriptive text for the new website. Food processors...