The program, which has been a launching pad for past attendees who work in all facets of the industry provides both a framework for understanding the complicated workings of produce and a chance to network with others who share similar goals. …
The program, which has been a launching pad for past attendees who work in all facets of the industry, provides both a framework for understanding the complicated workings of produce and a chance to network with others who share similar goals. …
Shukla is a PhD candidate in food science and technology at Cornell University where he is working to turn food waste streams into value-added food products. At Cornell, he serves as the president of the of the Food Science Product Development Club. …
The over 70,000 square foot facility will be named the National Grape Improvement Center and will house the ARS Grape Genetics Research Unit and ARS Plant Genetic Resources Unit. In addition, four Cornell grapevine research projects will move into the research facility. …
Launched earlier this year in partnership with the Northeast Dairy Foods Research Center (NDFRC), the program offers a free, virtual curriculum that focuses on product concept and consumer discovery, along with training in prototype development and business coaching. Funded by the New York State Dairy Promotion Order (NYSDPO), the program takes participants through a process to assess their products’ desirability, viability, and feasibility before going to market. …
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