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"Better-for-you" snacks are all the rage. New tech from Cornell food scientists may give beets their time to shine.

Researchers at Cornell AgriTech have developed a microwave-vacuum drying method that transforms grape pomace, the leftover skins, seeds and pulp from juice production, into a stable, nutrient-rich ingredient in just 20 minutes, compared with...

New York produces 22.2% of the nation's beets, while health-conscious consumers are demanding more products that utilize the earthy root.

Utilizing hybrid cultivars bred to thrive in the Northeast, the New York Tree Crops Alliance is working to establish a commercial market for New York-grown tree nuts. Formed in 2019, the New York Tree Crops Alliance is a cooperative of 10...

Academic focus: Postharvest technologies for food and agricultural products. Research summary: My research program focuses on fundamental and applied aspects of postharvest technologies to improve food quality, safety and sustainability of...