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Three New York state companies have been chosen to participate in the Cornell Center for Materials Research (CCMR) JumpStart Program, through which they will collaborate with Cornell faculty members to develop and improve their products. The program is supported by Empire State Development’s Division of Science, Technology and Innovation (NYSTAR), with the ultimate goals of revenue growth […]

The sodium alginate is always greener at someone else’s science station. About a dozen Cornell graduate students in food science entertained hundreds of children at the Ithaca Sciencenter on Feb. 19 by explaining the secrets of gummy worms (sodium alginate, the seaweed material that gums the candy), pickles (fermentation science), protein foams (whipping egg whites […]

Cornell food scientists hunting for a stable, natural red food coloring to replace artificial dyes have unlocked a secret: Use beet extract and pair it with a starchy partner, according to research published Feb. 8 in the journal Food Hydrocolloids. “Many processed foods in the United States – like fruit jams, candy, snacks and beverages […]

Here’s to sipping a cupful of health: Green tea steeped in bottled water has a more bitter taste, but it has more antioxidants than tea brewed using tap water, according to new Cornell food science research published Jan. 3 in Nutrients. In tests conducted at Cornell’s Sensory Evaluation Center, consumers liked green tea brewed using […]

For couples hoping for a baby via in vitro fertilization, chances have improved. A process that once took hours now takes minutes: Cornell scientists have created a microfluidic device that quickly corrals strong and speedy sperm viable for fertilization. Conventional methods to separate vigorous, motile sperm is tedious and may take up to several hours […]

Cornell scientists have created microscopic beads that efficiently recover heparin, an ingredient used as a pharmaceutical blood thinner, from agricultural animals. The new process creates less environmental waste, according to new online research in Chemical Engineering Journal. Doctors use heparin sodium as a blood thinner, anticoagulant and heart disease medicine as it staves off clotting, […]

Cornell food scientists have found an infusion process to give cheddar cheese its consumer-pleasing orange color. The new method creates no waste when squeezing out the watery whey, while preserving whey’s natural color for other commercial uses, according to the published paper in the journal of ACS Applied Materials and Interface. “Observing cheddar cheese in […]

The difficulties of conducting research on the human gut are substantial: the presence of trillions of bacterial cells interacting with human cells and each other, constant environmental changes every time food is consumed and zero chance of conducting trials that control for all those moving parts. However, gaining a better understanding of how food moves […]

Consumers are fickle creatures: We want to have our red-hued strawberry cake and eat it two weeks later. But the natural colorants that give fresh foods a pleasing color can degrade dramatically when exposed to common food processing techniques. This has led manufacturers to rely on synthetic dyes, to consumers’ increasing displeasure. Now, a team […]

The Cornell Center for Materials Research JumpStart program, funded by Empire State Development’s Division of Science, Technology and Innovation (NYSTAR), announced Jan. 17 that six companies have been awarded funding during the 2017 spring semester to participate in university collaborations. JumpStart projects receive up to $5,000 in matching funds for project costs that include faculty […]