Puffed rice just got more snap, crackle and pop, thanks to a new method for making puffed rice that retains nutrients and allows producers to fortify cereals with vitamins and protein. The new method developed by food science professor Syed Rizvi using supercritical carbon dioxide (CO2) also improves rice economics by allowing producers to use cheap broken kernels, which are otherwise used with other foods or fed to animals. Read more.
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April 22, 2026 Awards Graduate Field Administrator Joanna Alario received the Casey Moore Impact Award from the Cornell Graduate School. This award is given to a member of the administrative community who contributes to the advancement of access...
Field Note
Jessica Waltemyer, New York State small ruminant extension specialist with Cornell PRO-LIVESTOCK, likes to joke that animals rule her life. “Personally and professionally, it’s animals all the time,” she said. “There’s no part of my life that...
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