Alireza Abbaspourrad

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.

Understanding those kinds of differences is a vital part of research in the fields of food chemistry and ingredient technology, especially as researchers make advancements toward natural and clean-label food ingredients. In Cornell University’s...