The Institute of Food Technologist Student Association Product Development team  has created a new food product - Squashetti - for the national competition this summer.

Spenser Reed ’14, a double major in food science and nutritional sciences,  joined the search for natural pharmaceuticals this summer at the Cornell Biodiversity Laboratory in the Dominican Republic.

Students interested in learning about the fine art of beer brewing should look to Cornell's self-proclaimed 'beer professor,' Prof. Karl Sibert, food science.

The same week that students debuted their Cornell signature beer, Ezra Red, Cornell Food Science researchers unveiled a tasty, Cornell-brand creation of their own — Big Red Cheddar.

Irene Rosenfeld ’75, Ph.D. ’80, CEO and chairperson of Kraft Foods, delivered the 30th annual Hatfield Address on Wednesday to a packed Call Auditorium. Rosenfeld, a Hatfield fellow — the highest honor Cornell bestows on corporate leaders — shared her triumphs and failures in the business world with an audience of students and community members.

Astronauts have always been at risk of tiring of foods when on a restricted diet. Now Cornell researchers are trying to fix that and they are not going to the new Chipotle in Ithaca for help.

Christine Hansen '12 examines if chemical differences exist between heating and flabéing food.

Fascinated with the field of food science from childhood, Claudia Pazlopez '12 explores the nutritional value of beans in her research.

CALS faculty, staff and students will relocate to various buildings on campus — including Morrison Hall, Mann Library and the facilities of the Department of Plant Biology — as renovations begin.

Today, America is in the midst of a health crisis: the leading cause of death is heart disease, two-thirds of the nation’s adults are obese and increasing proportions of children are being diagnosed with Type II diabetes. These health problems threaten a new generation of Americans, and as a consumer-mentality pushes Americans toward prescription drugs, retired Prof. T. Colin Campbell, nutritional science, advocates that the healing process must begin with a fork and knife at dinner tables.