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About a dozen Cornell graduate students in food science entertained hundreds of children at the Ithaca Sciencenter on Feb. 19 by explaining the secrets of gummy worms (sodium alginate, the seaweed material that gums the candy), pickles...

“Bacteriophages are the naturally evolved predators that fight against bacteria, and they may be an important factor in defeating antibiotic-resistant bacteria,” said Sam Nugen ’99, Ph.D. ’08, associate professor of food and biosystems...

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...

Cornell and China’s Hebei Qimei Agriculture Science and Technology Co. Ltd., an organic food group, signed an agreement in June to collaborate on microbial food safety research. The agreement was funded by a three-year, $2.5 million grant from...

A paper published in the journal Frontiers in Microbiology on July 12 – co-authored by researchers from Cornell and the Mars Global Food Safety Center (GFSC), Beijing – illuminates breakthroughs. “Salmonella is the foodborne pathogen with the...

While sifting through the bacterial genome of salmonella, Cornell food scientists discovered mcr-9, a stealthy jumping gene so diabolical that it resists one of the world’s few last-resort antibiotics.