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Grabanzos: chocolate covered goodness

Published: 
April 18, 2018
A team of food science graduate students is refining their main product – Grabanzos, a chickpea snack covered in chocolate.

Smooth dance moves confirm new bird-of-paradise species

Published: 
April 17, 2018
The distinct song, dance and courtship appearance of the Vogelkop Superb Bird-of-Paradise confirms its new species status, according to new finding from our researchers at the Lab of Ornithology. 

Cornell Botanic Gardens heralds spring

Published: 
April 12, 2018
Thousands of bulbs will bloom in two locations in the F.R. Newman Arboretum at Cornell Botanic Gardens, which will open to vehicles Friday, April 13.

Humphreys: On social media, what’s new actually isn't

Published: 
March 29, 2018
In her new book, communication professor Lee Humphreys shows how pocket diaries, photo albums and baby books are the predigital precursors of today’s digital and mobile platforms for posting text and images.

Alcohol from dairy process waste may be headed to a tap near you

Published: 
March 21, 2018
Alcoholic dairy products could be a solution to an increasing problem for New York’s powerhouse Greek yogurt industry as Sam Alcaine, M.S. ’07, assistant professor in the Department of Food Science, explores new uses for acid whey.

Maple season off to fits and starts

Published: 
March 21, 2018
In spite of 2018 being the fifth warmest February in New York state’s recorded history, March has been unseasonably cool, which has stalled the state’s maple syrup production.

Farmers get guidance on growing new perennial grains

Published: 
March 21, 2018
While most industrial grain crops are annuals that must be replanted every year, a new perennial grain called Kernza has hit the markets with growing interest from restaurants, bakeries and brewers.

New obesity solutions may be on the tip of your tongue

Published: 
March 20, 2018
Cornell food scientists have discovered that when mice are fed a high-fat diet and become obese, they lose nearly 25 percent of their tongue’s taste buds – possibly encouraging them to eat more food.

$1.6M grant may turn sediment into port city pay dirt

Published: 
March 15, 2018
Landscape Architecture’s Brian Davis and Sean Burkholder, University at Buffalo, received a $1.6 million grant from the Great Lakes Protection Fund for creating ecologic gold from shipping port sediment.

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