AgriTech began offering a cider-making course at its Geneva, New York, campus in 2009 – one of few such courses offered in North America. The weeklong, intensive course, officially titled Cider and Perry Production: A Foundation, teaches...
Pining for ice cream? This campy mix of graham cracker swirl, fudge, toasted marshmallow flavor and berries, has won top honors in a food science class annual competition.
In food products, the natural blues tend to be moody. A fun food colorant with a scientific name – phycocyanin – provides a vivid blue pigment that food companies crave, but it can be unstable when placed in soft drinks and sport beverages, and then lose its hues under fluorescent light on grocery shelves.
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...
Zinc deficiency is prevalent around the world, and among children, these mineral shortfalls can lead to stunting, embryonic malformations and neurobehavioral abnormalities.