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A new Cornell-led training program aims to provide New York food educators and producers with the skills and equipment they need to boost compliance with modern food safety standards and foster the development of innovative food products.

The friends launched Seen Nutrition, an Ithaca, NY-based startup, in June 2024 with its flagship calcium chew. The chews, which contain just four real food ingredients, each deliver 500mg of food-based, bioavailable calcium, a key nutrient in...

With Cornell's help, an Amish farmer grows shiitake mushrooms and solves his financial woes, and an entrepreneur and a chef, both from China, use the mushrooms for a sauce that is now on the market.

Over 40 billion Oreo cookies are produced each year, making these chocolatey treats one of the world's most popular cookies. But how exactly are Oreos made? Bruno Xavier, Ph.D. '08, associate director of the Cornell Food Venture Center and...

For more than 30 years, the Cornell Food Venture Center (CFVC) has helped entrepreneurs transform family recipes and homemade eats into successful commercial food products. Now, a new online program from Cornell is expanding access to the CFCV’s...

When it comes to developing and ensuring the safety of new food products, few do it better than Bruno Xavier. Xavier, Ph.D. ’08, joined the Cornell Food Venture Center (CFVC) in 2016 after serving as a biotechnology and industrial microbiology...

LeadNY is pleased to announce that members of its 19th class have successfully completed the “Leadership Fundamentals” portion of the training program. Class members were recognized at a graduation ceremony on April 9 in Binghamton following the...

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.

From fully autonomous berry harvesters to plant-based lupini bean protein bars, the startups competing for $3 million in prize money at this year’s Grow-NY Food and Agriculture Competition are bringing revolutionary innovations to market.

New York state is ranked second in the nation for food processing, according to the USDA Economic Research Service, and collaborations between the New York State Department of Agriculture and Markets (NYS AGM), the Food and Drug Administration...

An ambitious health food startup is making an innovative entry into the nutritious snack market, thanks in part to a multi-year collaboration with the Cornell Food Venture Center (CFVC) and the New York State Center of Excellence for Food and...

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.

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...