This fall, there will be a new big cheese on campus. Cornell Big Red Cheddar is slated to hit campus eateries and the shelves of the Cornell Store in November.
The Cornell Cheese Club and a Kenyan cheese company teamed up to develop some equatorial ice cream flavors, including chocolate tree tomato, lemon basil vanilla, and lavender with honeycomb crunch.
Kathryn Boor and colleagues have identified a compound called
fluoro-phenyl-styrene-sulfonamide that's safe for mammals but stops
Listeria in its tracks.
Food Science partners with 3M to test a new molecular diagnostic
system that could detect food-borne pathogens up to four times quicker than currently available tests.
Using a genomic approach, a Cornell team has developed a test that can
precisely pinpoint the exact nature and origin of food-borne bacteria
with unprecedented accuracy.
Microbiologist Randy Worobo has discovered an antimicrobial compound from honey that could be a promising candidate
as a natural preservative to prevent food-borne illness.
New research will accelerate the process of identifying strains behind food poisonings - and reduce the time it
takes to track the culprit from farm to fork.
