The Department of Food Science recognizes a proven supporter and
advocate for food science excellence at Cornell with the naming of PepsiCo
Auditorium.
The connection between Cornell and the Akron, N.Y.-based ice cream
company Perry's goes back generations, to when Marlo Perry '35 took
knowledge acquired in his dairy science classes back to the family dairy
to help his father expand their ice cream business.
The Department of Food Science's Food Processing and Development Laboratory (FPDL) receives a $500,000 grant for a specialized mini-manufacturing facility.
Dubbed the “Thomas Edison of poultry” for creations such as the chicken nugget, Robert C. Baker, a Cornell professor of food
science who passed away in March 2006, was as much mentor as inventor.
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.
CALS researchers have developed a strain of maize with a high
iron bioavailability, providing a solution to the most prevalent nutritional deficiency in the world, iron deficiency.
Cornell alumni and friends gathered in SoHo to
celebrate food products developed with CALS or by CALS alumni in New York state
at the first "From Furrows to Boroughs: A Taste of New York State in
New York City" event.
CALS researchers have created a method that uses algorithms, pathogen ecology and remote sensing tools to predict hot spots where foodborne pathogens may be present prior to harvest.
