The Cornell Daily Sun (https://cornellsun.com/tag/food-science/page/2/)
Academics from around the world have signed a letter that calls for Cornell to release the investigation report on the academic misconduct of Prof. Brian Wansink, who resigned in September.
“There was no fraud, no intentional misreporting, no plagiarism, or no misappropriation,” he said, writing from Iowa.
Prof. Brian Wansink had six of his studies added to the list of his retracted publications on Wednesday. Wansink has had 13 publications retracted in the past 18 months, a turn of events he calls “unjust.”
The Cornell team’s snack, called Whey2Go, is made of Yogurt Acid Whey, a byproduct of the dairy industry.
Cornell researchers are working to turn dairy wastes into beer, and Prof. Sam Alcaine M.S. ’07 said the “tasty possibilities are endless.”
Correction appended. They call it p-hacking. Imagine one day inspiration strikes and you set out to prove that sushi can improve academic performance. You assemble the lucky volunteers and month after month make sure the rolls are delivered to their doorsteps. Come winter, all giddy with anticipation, you inquire about the performance of your subjects during the finals.
During the panel, the three woman pioneers reflected on their personal experiences with gender barriers but also expressed optimism about women’s power to determine the course of their careers.
Prof. Brian Wansink, founder and director of the Cornell Food and Brand Lab, has retracted five studies in the last year, staining the reputations of the University and his students, those who worked with him say.
Consistent with their hypothesis, Cornell researchers found a connection between caffeine and the type of food that is chosen after consuming caffeine.
Genevieve Sullivan grad never thought that a case of food poisoning in would spark her interest in public health. During a study abroad program in Myanmar, the food science student thought she was “invincible” until she ate a dish that had unpasteurized milk in it, ironically prompting her to reflect on how lucky she was. “We’re so used to food safety, but in some developing nations they don’t necessarily have that — the expectation of safe food. This got me interested in public health,” Sullivan said. Last summer, Genevieve Sullivan, placed second in the Institute of Food Technologists’ undergraduate research competition, where she presented her paper ‘Physicochemical Factors Affect Bacterial Attachment on Food Packaging Surfaces: A Theoretical And Experimental Study.’ The IFT research competition not only judges students based on their research results, but also on their ability to communicate their research.