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A new platform slashes screening time for the hundreds of grape samples E&J Gallo Winery collects during harvest - the latest milestone in a partnership that benefits the entire grape and wine industry.

Entrepreneurial Cornell students compete in the annual food hackathon, but then what? Their prototypes gain new ways to become reality.

For decades, Cornell's food science students have dominated a national competition. This year, it was a near-sweep.

A case study on the importance of terminology: A canned beverage producer received and used cans from a supplier without issues over multiple months of storage. However, without warning, several runs of cans in 2024 showed evidence of hydrogen...

Cornell food scientists are working with wineries, manufacturers and New York state to eliminate the “off” aroma in some canned wines by subtly altering the product’s formulation and packaging.

Science is at the heart of the many foods and beverages enjoyed during the holidays. From food safety to ingredients and best practices, CALS experts play a vital role in keeping people healthy and informed during this treasured time of year...

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.