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A new study finds that grape pomace – the skins, seeds and stems left over from winemaking – may match the growth-promoting effects of antibiotic additives in broiler chickens, without the public health risks.
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Academic focus: Synthetic biology and precision fermentation Research summary: My work aims to harness engineered microbial cell factories to convert low-cost feedstocks into high value products. Using synthetic biology tools, we can harness...
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Cornell-led research argues that food safety regulations should set evidence-based targets for food that is sufficiently safe rather than aiming for zero risk, which is neither achievable nor desirable.
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Mycelium, the vegetative, root-like network of fungi, has the power to transform food waste into new, life-sustaining food.
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"Better-for-you" snacks are all the rage. New tech from Cornell food scientists may give beets their time to shine.