Department News

Any way you slice it, brine it or age it, Cornell’s Food Science Dairy Extension Program faculty and professionals are helping New York cheesemakers and dairy producers provide safe, high-quality products for consumers.

Cornell researchers have discovered five new species of a group of bacteria called Listeria – including one named for Cornell – that provide new insights that could lead to better ways to detect soil bacteria in food.  

Cornell researchers found that customer service is the most important factor in boosting tasting room sales, but sensory descriptions of what flavors consumers might detect were a turn-off.

A confectionary company is seeing a boom in cookie sales. Can it get the frosting to dry faster? An entrepreneur has developed a saliva test for endometriosis; can a similar technology help farmers know when to breed their cows?

The wait is finally over: Cornell Dairy ice cream returns for retail sale Jan. 21.  

What does Stocking Hall taste like? Cookie dough, apparently. The popular ice cream flavor was revamped as part of a popular end-of-the-year project in Cornell’s introductory food science class.  

The Department of Food Science is featured prominently in the Fall issue of periodiCALS, the College of Agriculture and Life Sciences’ news magazine.

A $1.5 million gift from industry leader Chobani, a New Berlin, N.Y.-based company, will support research and workforce training in dairy quality to help maintain New York’s competitive edge.

With its state-of-the-art facilities, expertise and extensive extension and training network, Cornell University is positioned to be a national center of excellence in dairy and food safety, according to Sen. Charles Schumer (D-N.Y.).