The average adult eats 92 percent of what he or she puts on his/her plate, according to a study led by Brian Wansink, director of the Cornell Food and Brand Lab, to be published in the International Journal of Obesity.
Researchers at Cornell and Weill Cornell Medical College have received a $1.34 million grant to study whether obesity changes breast tissue in a manner similar to tumors, thereby permitting the disease to develop.
New York is on the front lines of detecting foodborne pathogen outbreaks, thanks to a partnership between the state Department of Health and Cornell researchers.
Experts are at Cornell July 7-18 for training in World Health Organization procedures to inform WHO’s recommendations for nutrition and public health policy.
To determine effective tobacco warning labels, five Cornell faculty members will receive a five-year, $3 million federal grant to examine how anti-smoking messages can affect youth, and low-income and low-education groups.
Popples, an apple-flavored treat created by Cornell food science students, earned first place in the national Institute of Food Technologists product development competition held in New Orleans June 27.
