The Cornell’s Product Development Team (Michelle Duong, Belen Vila, Jiyu Zhu and Linran Wang) won the Grand Prize at IMPA’s 2016 competition for their product Yojito, a spin on a typical yogurt beverage. Yojito ...
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By Amruta Byatnal ’16 Photography by Robert Barker As I walked into the Sensory Evaluation Center in Stocking Hall, I was greeted with a sense of excitement. At the evaluation booth, a tray with ...
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By Genevieve Sullivan PhD Candidate in Food Microbiology (Dr. Wiedmann lab) BS Food Science 2016 Greek frozen yogurt texture and taste optimization study Project Team: Danielle Corrado, Richard DelPlato, Brenda Margolies, ...
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As announced earlier this summer, we are looking for commercial entities and individuals to sponsor Organic Kale Sensory & Consumer Research that is set to start September 2016. The research proposes to integrate consumer ...
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We are looking for commercial entities and individuals to sponsor Organic Kale Sensory & Consumer Research that is set to start August 2016. The research proposes to integrate consumer feedback into the plant breeding ...
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By Camille Kapaun B.S., Food Science, Expected 2016 Rawlings Cornell Research Scholar My study looked at the difference in how spiciness (chemical heat) and elevated temperature (physical heat) affect people’s perception of the ...
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Cornell’s American Society of Baking Student Product Development Team won the coveted 2nd place in 2016 competition for their Whole Grain Waffle Bar submission. The team has ran several large-scale product optimization studies ...
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