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.

Cornell University, Ithaca, N.Y., and r4 Technologies, Ridgefield, Conn., announced a wide-ranging collaboration focused on applying artificial intelligence (AI) to new domains.

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.”

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.

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.