Items Tagged with 'Cornell University'

ARTICLES

Cornell University develops tool for controlling foodborne pathogens in food manufacturing facilities

The study focused on developing and testing a computer model that has the potential to pinpoint locations in a food manufacturing facility where Lm might be found.
January 24, 2019
New research funded in part by the Frozen Food Foundation, a non-profit arm of American Frozen Food Institute, Arlington, Va., reveals a possible solution for controlling Listeria monocytogenes (Lm) in food manufacturing facilities.
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Cornell University, r4 Technologies partner to develop AI solutions

The initiative plans to address problems in consumer retail, supply chain management and forecasting while looking at broad societal challenges in optimizing the food chain.
December 11, 2018
Cornell University, Ithaca, N.Y., and r4 Technologies, Ridgefield, Conn., announced a wide-ranging collaboration focused on applying artificial intelligence (AI) to new domains.
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Food scientists study how virtual reality can alter consumers’ tastebuds

Panelists rated the pungency of the blue cheese significantly higher in the cow barn setting than in the sensory booth or the virtual park bench.
October 4, 2018
Food scientists from Cornell University, Ithaca, N.Y., used virtual reality (VR) to show how people’s perception of real food can be altered by their surroundings, according to “Dynamic Context Sensory Testing–A Proof of Concept Study Bringing Virtual Reality to the Sensory Booth.”
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Study: Bright LED dairy cases speed off-flavors in skim milk

Taste-testing panels noted that LED light impairs fresh flavor properties more than fluorescent.
February 2, 2018
Researchers at Cornell University, Ithaca, N.Y., found that milk – particularly skim or fat-free milk – becomes more susceptible to off-flavors from LED light than from standard fluorescent.
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Cornell University installs nation’s first commercial-scale validation facility for HPP

The new Hiperbaric 55 high-pressure food processor at Cornell’s New York State Agricultural Experiment Station (NYSAES) in Geneva, N.Y., maintains the ability to retain fresh quality attributes in food while inactivating spoilage and pathogenic microorganisms.
February 13, 2017
With the installation of a new, commercial-scale, high-pressure processing (HPP) unit, Cornell University’s College of Agriculture and Life Sciences, Ithaca, N.Y., is said to be the nation’s first commercial scale validation facility for a technology that kills foodborne pathogens and extends shelf life for fresh, ready-to-eat foods like juice, meats and more.
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