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The lack of alcohol in nonalcoholic or low-alcohol beer – particularly during manufacturing, storage and pouring – may prompt conditions ripe for foodborne pathogen growth.

Cornell AES administers annual federal funding that supports research to improve lives and livelihoods in New York state.

Have you wondered why guacamole on supermarket shelves can stay fresh and green for so long? Or how cold-pressed juice can taste freshly squeezed, even after days or weeks in the refrigerator? It's all thanks to High Pressure Processing (HPP)...

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.

The three new species – Alicyclobacillus mali, A. fructus, and A. suci – all belong to the genus Alicyclobacillus, but A. suci was found to produce a compound called guaiacol, which is known in other Alicyclobacillus species to create a...

“Food scientists know that for processing plants, visual inspection is not a reliable indicator of cleaning-protocol success,” said Randy Worobo, professor of food science in the College of Agriculture and Life Sciences (CALS) and faculty fellow...

Food businesses and consumers struggling with impacts of COVID-19 in Bangladesh, Cambodia, Kenya, Nepal and Senegal now have access to customized resources, thanks to a mentorship project led by the Institute for Food Safety at Cornell...

The Feed the Future Innovation Lab for Food Safety, co-located at Cornell and Purdue University, has announced $2.9 million in grants for research projects to improve food safety and prevent foodborne illness in Bangladesh, Cambodia, Kenya 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...

Cornell is teaming with Purdue University – a partnership of land-grant universities from New York and Indiana – to establish the first Feed the Future Innovation Lab for Food Safety, which aims to solve some of the world’s greatest challenges...