Dairy Judging Dominance Starts with Education

Dairy Judging Team members and coach at the 2018 World Dairy Expo

Few colleges boast the same dairy judging success experienced at SUNY Cobleskill. In 2017, SUNY Cobleskill won first place in the International Post-Secondary Dairy Judging Contest’s team competition, giving the College its eighth victory in the contest’s history. At 2018’s competition, in Madison, Wisconsin, SUNY Cobleskill took home its second championship in as many years.

The Iroquois Indian Museum’s Research Collection

The Iroquois Indian Museum

In a ceremony held during Homecoming and Family Weekend 2018, SUNY Cobleskill welcomed new additions to the Iroquois Indian Museum’s Library Research Collection, housed in the Van Wagenen Library archives. The collection adds to the library’s stock of rare and one-of-a-kind books – especially those regarding the origins of food items with regional roots. Thousands

A Collection Unlike Any Other

Culinary Books in Library Collection

Think about your favorite cookbook. Faded pencil marks remind you to substitute cream for butter. Another page stirs up memories of pasta perfection. Each recipe tells a story. Plastic coverings on the cookbooks at Van Wagenen Library distinguish the cookbooks at SUNY Cobleskill from the ones in your kitchen. What these cookbooks lack in stains

Designing a Product You Simply Cannot Pass Up

Adam Daily

The idea is simple: bring in a chocolate bar – any chocolate bar – and toss the wrapper. At the end of the semester, rewrap the bar in new packaging, featuring a label of your design. This is a project that students face in Assistant Professor of Graphic Design Adam Daily’s digital prepress production class.

Whichever Path you Follow, SUNY Cobleskill is where to Begin

a professor and two animal science students check over a dairy cow with a stethoscope

For many, the path into SUNY Cobleskill begins before undergraduate study. The College in High School Program (CIHS) creates opportunities for high school learners to access SUNY Cobleskill programs, in more than 30 subjects including marketing, financial accounting, and foreign languages. Each creates a possibility for students to transition into higher education programs. Additionally, SUNY

Two Leading Crops, One Biotechnology Program Leading the Way

Changing the World One Cultivar at a Time Inside SUNY Cobleskill’s biotech laboratory, Drs. Peiyu Zeng and Lynda McMaster-Schuyler are advancing the narrative of one of the world’s most widespread crops. In creating cultivars of disease-resistant soybeans, the pair is on its way to developing a variety of plant capable of tolerating drought, infestation, and other biological and environmental influencers.  The project is titled “Development of Stress-Tolerant Soybeans through

Nutrition Across Generations in the Early Childhood Program

a college student and preschoolers sit around a classroom table for a snack

In an age of grab-and-go convenience, a SUNY Cobleskill program is keeping family-style mealtime front and center. With help from the preschoolers themselves, who help set the table and serve snacks, the Effie Bennett-Powe Childhood Development Center’s preschool program holds a family meal every day. “[Family mealtime] is actually part of the curriculum,” explains Dr.

The Road to Sustainable Agriculture

Dr. Grace Armah shows Chancellor Johnson plants in the campus greenhouse.

Students in SUNY Cobleskill’s Sustainable Crop Production Program play a fundamental and continuously-advancing role in the food system: taking thousands of years of agriculture and implementing sustainable practices. In learning to do so, their education combines soil and plant sciences, chemistry, biology, and the social sciences. In the Sustainable Crop Production Program, the only of

In Every Sense the “Food Campus”

The Carriage House Cafe and General Store

When we talk about food at SUNY Cobleskill, we mean more than what is on your plate. As the “food campus,” a SUNY Cobleskill education spans the entire food system, from research and production to food communication and policy. Farm to table is just the start. Our commitment to supporting food systems improves the present,