Business of Food
Read about our cutting-edge research, industry engagement, and innovative teaching related to food service and production.
![headshot of Shadi Atallah with the 10 Under 10 graphic identifier overlaid on the photo background.](https://business.cornell.edu/wp-content/uploads/sites/2/2024/07/Shadi.Atallah.10U10.2.600x400.jpg)
Shadi Atallah Integrates Biology and Economics to Advance Sustainable Agriculture
10 Under 10 honoree Shadi Atallah, a professor of agricultural and consumer economics, is a teacher, mentor, academic leader, and scientific advisor.
![Image of Rebecca Phillips, left, a regional dairy processing specialist with Cornell Dairy Foods Extension, helps John and Sammi Collins bottle their new high-protein chocolate milk drink in Cornell’s Food Processing and Development Laboratory.](https://business.cornell.edu/wp-content/uploads/sites/2/2024/06/Phillips-Collins-bottle-milk-600x400-1.jpg)
Dairy Innovation Program Nurtures the Cream of the Crop
For SC Johnson College entrepreneurship lecturer Ken Rother, Cornell’s Dairy Runway Program is “very Socratic”–a dialogue to road-test suppositions.
![Photo of an elegant restaurant with a high ceiling and a huge chandelier hanging high above all. The room is filled with people sitting at tables and images of the evening’s honorees are projected onto the stone walls above the room’s columns.](https://business.cornell.edu/wp-content/uploads/sites/2/2024/06/Cornell_06042024_232.600x400.jpg)
Icons and Innovators: Cornell Awards Shine Light on Hospitality’s Finest
The 2024 Icon is former IHG CEO Keith Barr ’92 and Innovators are José Andrés and Rob Wilder, founders of José Andrés Group and World Central Kitchen.
![Image of rolling farmlands.](https://business.cornell.edu/wp-content/uploads/sites/2/2024/05/Farmland-600x400-1.jpg)
No, China Is Not Buying Up All US Farmland
Research coauthored by Dyson’s Wendong Zhang shows federally classified “adversary” countries held only 1% of foreign-owned farmland as of 2020.
![upper body shot of Rahanna Bisseret.](https://business.cornell.edu/wp-content/uploads/sites/2/2024/04/rahanna-bisseret-600x400-1.jpg)
Meet the Sophomore Who’s a Culinary Phenom
Rahanna Bisseret Martinez ’26 is gaining fame for her multicultural cuisine—and she has already published a cookbook.
![Mikhail Essa](https://business.cornell.edu/wp-content/uploads/sites/2/2024/04/Mikhail-Essa.jpg)
Student input adds flavor, variety to halal, kosher meals
Dyson student Mikhail Essa’s goal is to work with Cornell Dining to have more kosher and halal food available at dining locations throughout campus.
![Cheryl Stanley and Douglass Miller clink glasses near a bar cart with cocktail ingredients.](https://business.cornell.edu/wp-content/uploads/sites/2/2023/12/non-alcohol-drinks-1024-768-600x400.jpg)
Nonalcoholic drinks with complex flavors top NYE trends
Cornell food and beverage experts offer up on-trend, nonalcoholic cocktail recipes and tips for the holiday season.
![hands holding a smart phone with a ratings app on screen and tagged 4-star and 5-star rating messages floating above it with a coffee latte on a table below.](https://business.cornell.edu/wp-content/uploads/sites/2/2023/09/AdobeStock_553114394.600x400.jpg)
Rating Platforms Drive Sales at Tourist-Area NYC Eateries
Ratings impact high-priced New York City restaurants that service tourists, but have less of an effect on restaurants frequented by “locals.”
![Lilly Jan speaks into a microphone while another speaker looks on.](https://business.cornell.edu/wp-content/uploads/sites/2/2023/07/LilyJan-2023-2.jpg)
Food Executives Tap Into Industry Trends
Networking and insider tips were highlights of Cornell’s weeklong Food Executive Program.