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Catering to an aging population, Cornell food scientists have created a nutritious snack made from milk for those who have trouble swallowing. These puffs dissolve in your mouth instantly.

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.

But the high cost of cold storage had become “a pinching point.” To ship $2,000 worth of potatoes to Dubai in a refrigerated container in the summer, he’d pay $3,000 – losing $1,000 in profits before the product even got to the buyer. But to...

In three seconds, you could turn a soda into a slushy or a melted malt back into ice cream. Thanks to two food scientists, their newly patented machine uses pressurized carbon dioxide to quickly cool any liquid and give it frozen features.