Cornell University is widely recognized for its academic excellence, but its influence extends far beyond the classroom through a diverse range of innovations that have become fixtures in commercial and public life. These contributions span from educational methodologies to culinary developments, and from agricultural breakthroughs to complex technologies that drive modern medicine. The university actively translates its research into tangible “products,” encompassing abstract, systematized methods, physical goods, and licensed intellectual property.
The Cornell Note-Taking System
One of the most famous non-physical products originating from the university is the Cornell Note-Taking System, a structured approach developed in the 1950s by Professor Walter Pauk of the College of Education. This method provides a systematic format for condensing and organizing lecture or reading notes, which has since been adopted globally as a study and organizational tool. The system divides a standard page into four distinct sections: a large note-taking area, a narrower cue or recall column on the left, a summary section at the bottom, and a header for bibliographic information.
The right-hand column is used for detailed note-taking during a lecture, capturing main ideas and supporting facts. The left-hand cue column is reserved for writing keywords, potential test questions, or memory prompts after the note-taking phase is complete. This “two-column” design forces students to actively process the information. Finally, the summary area requires the student to synthesize the entire page’s content into a concise overview, which aids in memory retention and review.
Agricultural and Food Science Innovations
The College of Agriculture and Life Sciences (CALS) is responsible for numerous innovations that have directly impacted the food industry and consumer diets. One of the most widespread culinary contributions is the famous Cornell Chicken Barbecue Sauce and its accompanying method. Developed by Food Science Professor Robert C. Baker in the 1950s, this tangy, vinegar-based marinade was created to help New York poultry farmers.
The unique sauce uses a specific emulsion of cider vinegar, cooking oil, seasoning, and a whole egg, which serves a dual purpose. The egg’s albumin helps the sauce adhere to the chicken skin, while the vinegar and oil combination locks in moisture and helps the skin crisp without burning on the grill.
Beyond this culinary method, Cornell AgriTech has maintained one of the oldest and most successful apple breeding programs in the country, releasing over 250 new fruit, vegetable, and berry varieties. Well-known commercial apples developed here include the sweet-tart Empire, the juicy Jonagold, and the crisp varieties RubyFrost and Snapdragon.
Plant breeders also focus on developing disease-resistant and climate-resilient crops. For example, the university has developed numerous grape varieties, such as Aravelle, a hybrid of Riesling and Cayuga White grapes. Aravelle exhibits superior cold hardiness and resistance to common fungal diseases like powdery mildew. These fruit innovations have provided growers with competitive advantages and shaped the selection available in grocery stores nationwide.
University-Produced Consumer Goods
The university produces and sells a range of tangible consumer goods, most notably through the Cornell University Dairy. Operating since 1880, the dairy functions as a licensed plant that supports the Food Science department’s research, teaching, and outreach programs. The products are crafted using high-quality milk sourced directly from the Cornell Veterinary College Dairy Teaching Barn.
The Dairy Bar and campus dining halls sell popular items like fresh milk, yogurt, and their signature ice cream. Their product line also includes Big Red Cheddar cheese, which is produced on-site, demonstrating the entire process from cow to consumer product. Revenue from these sales directly supports the department’s educational activities, ensuring the dairy remains a hands-on learning environment for future food scientists.
Technology Licensing and Commercialization
The most financially impactful “products” are often the intangible intellectual property licensed from university research labs to the commercial sector. The Center for Technology Licensing (CTL) manages this process, acting as the bridge between academic discovery and market application. CTL is responsible for transferring patents and copyrights from diverse fields like engineering, medicine, and biotech, helping to launch more than 230 startup companies.
One significant area of commercialization is in medical devices and therapeutics, particularly from research conducted at Weill Cornell Medicine. Technologies developed for advanced cancer treatment have been licensed, including a chemical compound designed to capture and deliver radioactive isotopes directly to cancer cells. Another licensed technology formed the basis for Embark Veterinary, a company that commercialized a canine DNA test kit to identify breed mixes and genetic predispositions.
In the agricultural technology sector, an algorithm developed by a Cornell professor to optimize fertilizer application for corn fields was licensed and formed the startup Agronomic Technology Corp. This software, known as Adapt-N, uses environmental data like soil composition and weather to minimize nitrogen loss. This results in significant cost savings for farmers and improved environmental sustainability.