The recent Cornell Food Hackathon took place from November 7 to 9 in Stocking Hall, attracting about 150 students. They came together to tackle pressing issues in the food industry. This year, the challenge areas focused on honey, dairy, reducing food waste, and fermentation.
Students formed 29 teams to brainstorm innovative solutions. They worked on ideas that would improve these sectors while being guided by industry professionals. Among the sponsors were notable organizations like the Cornell Institute for Food Systems and Dairy Management Inc.
Participants were excited about the experience. Jocelyn Blachar, a freshman, shared how inspiring it was to see each team’s unique approach. Her group, which created Supplemental Sprinkles—a dairy-free seasoning packed with nutrients—addressed bone health for those over 55. “We recognized not only the need for calcium but also the issues of lactose intolerance,” she explained.
The event kicked off with workshops that helped participants analyze their challenges effectively. Teams received training from 30 mentors, including alumni and industry experts who encouraged creativity without providing direct solutions. Rajni Aneja, a director from the Cornell Institute, emphasized the role of mentoring in the students’ learning journey.
Teams competed in two rounds. From the initial 29, 11 made it to the final round, all receiving prizes. The grand prize went to Dairi, whose whipped cultured cottage cheese product targets premenopausal women needing support for bone density. The team, made up of six undergraduate students, expressed their gratitude for the guidance they received throughout the competition.
This hackathon highlights a growing trend among universities to engage students with real-world challenges. According to a recent survey by the National Association of Colleges and Employers, 68% of employers seek hands-on project experience in candidates. Events like the Food Hackathon offer a practical platform for students to gain valuable skills and contribute to meaningful solutions in the food sector.
Encouraging involvement across all grades, participants praised the inclusive environment. First-year student Ella Hufnagel noted, “It’s accessible to everyone, regardless of experience. You can dive in and learn a lot.”
As food-related challenges become more complex, these collaborative efforts equip students with the innovative mindset needed to address them effectively.
For further details, you can check out the official Cornell Food Hackathon site.
