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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...

“We don’t think about waste as a resource, but we should,” added Lori Leonard, professor and chair of global development in the College of Agriculture and Life Sciences. “Our landfills are filling up, and nobody wants a new landfill in their...

There are over 5 billion tons of plastic waste accumulated across the planet, much of which are microplastics that may harm human health and pose a long-term threat to agricultural productivity and food security. The gargantuan task of cleaning...

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.

What’s Black, White and Big Red All Over? It’s a scoop of newspaper-inspired ice cream – one of four finalist flavors created by students – based on Cornell’s Freedom of Expression theme year.

The fifth annual Grow-NY Summit will convene food and ag startups and industry players Nov. 14-15 at the Holiday Inn Binghamton Downtown, spotlighting the innovative technologies being developed locally and their impact that spans beyond the...

Nineteen faculty and professional staff members in Cornell’s four state contract colleges have been selected for the 2022-23 State University of New York Chancellor’s Awards for Excellence.

Among all the missed experiences of spring 2020, first-year food science majors lost one more: the opportunity to make candy in a lab. They created gummy worms and candy bars a thousand days later.

As consumers want fewer food preservatives and less plastic waste, Cornell scientists have created a bioderived polymer that helps salad dressings and beverages last longer in the fridge.

Artist Nathaniel Stern ’99 is posing these questions in dramatic ways with “ The World After Us: Imaging techno-aesthetic futures,” an exhibition through March 29 at the Museum of Wisconsin Art in Milwaukee. It includes installations, sculptures...

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...