The Cornell Daily Sun (https://cornellsun.com/tag/entrepreneurship/page/4/)
Shah and Conine agreed that the undergraduate entrepreneurial program, although small during their Cornell career, was foundational in setting them on the path toward becoming business partners and ultimately leading them to their current success.
Cornell alum Tao Liu M.Eng. ’12 recently made the Forbes 30 Under 30 – Asia list in the Finance and Venture Capital category for founding a financial analysis startup, MioTech, with former banker Tu Jianyu.
Former Cornell place-kicker launches new wearable technology with his start-up company, hoping that the new product can replace the stopwatches that athletes rely on to measure their running speed.
The Cornell-born start-up intends to service 40,000 nonprofits.
A new minor in entrepreneurship and innovation will be offered to all undergraduates through the SC Johnson College of Business.
Cornell supports student entrepreneurs through programs such as eLab, which aims to help students juggle both their startups and school work at the same time.
Initially, Saran developed the innovative technology within Cornell’s food science department. It is a technology that extends the shelf life of a fresh potatoes for 60 days without using refrigeration, freezing, preservatives or GMOs.
Cornell students and alumni showcased their start-ups and competed for the sought-after admission into eLab.
At a panel entitled “The Sustainable Dinner Plate: The changing landscape of food entrepreneurship,” panelists discussed the divide between ecological and profit incentives.
Cornell is a place bursting with opportunity, new ideas, and incredibly inventive individuals. The food world is no different. I recently had the pleasure of meeting with a few food entrepreneurs on campus; Cate Hillin ’17 and Evelyn Quispe ’17 of About that Dough, an edible cookie dough company, and Alex Strauch ’18 of Cayuga Crunch, a granola company.