Department News

A boom to the New York dairy and yogurt industries means more jobs in the state and a growing sector in an otherwise sluggish economy, said a panel of Cornell, industry and state experts.

Wegmans funds a three-year pilot program at Cornell to bolster training in artisan cheese making around New York.

When Alpina directors wanted to learn about the latest in New York dairy innovations, they turned to those who create them: food scientists and extension specialists at Cornell.

Cornell will take its food safety expertise abroad through a new partnership with the Shanghai Jiao Tong University (SJTU) of China and the Grocery Manufacturers Association (GMA).

Dennis Miller, chair of the Department of Food Science, and Martin Wiedmann, professor in the department, to be inducted into the International Academy of Food Science and Technology.

Three teams of Cornell Food Science students are heading to Las Vegas to compete at the Institute of Food Technologists (IFT) annual meeting in June.

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.

Recent discoveries by the Milk Quality Improvement Program will serve to help improve the quality of dairy products and extend their shelf life.

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.