Scientists have taken the first step at estimating the best large-scale uses for food processing waste, first analyzing its contents and, based on those findings, proposing production opportunities ranging from sustainable fuels, biogas and electricity to useful chemicals and organic fertilizer.
Researchers announced early tests of a new potato processing technique designed to make our bodies digest potato starch more slowly.
Farther Farms has created the world’s first commercially available french fries that don’t need freezing or refrigeration, with innovative technology developed at Cornell University.
A Cornell University-led project will use computer modeling and outreach to find optimal strategies to minimize COVID-19 cases and transmission among workers in food processing facilities, while maintaining the best possible production.
The science behind sticky gecko’s feet lets gecko adhesion materials pick up about anything. But cost-effective mass production of the materials was out of reach until now. A new method of making them could usher the spread of gecko-inspired grabbers to assembly lines and homes.
To keep New York’s food processing industry safe during the COVID-19 pandemic, Cornell University’s Institute for Food Safety has created a comprehensive, practical and convenient website for commercial processors.