Engineered microbes could be part of a solution for storing energy from sustainable sources, according to new research.
After the United Nations’ warning on May 6 that a million of Earth’s species are threatened with extinction, Drew Harvell’s new book, “Ocean Outbreak,” examines four sentinel animals that live under the sea.
From the rooftops of Cornell’s proposed North Campus Residential Expansion, the university hopes to gather enough solar energy to offset electricity use, create energy and reduce its carbon footprint.
Cornell food scientists are designing the milk carton of the future that will give consumers precise “best by” dates and improve sustainability by reducing food waste.
The Cornell Presidential Postdoctoral Fellowship Program, which attracts some of the world’s best young talent to Cornell, has chosen eight new fellows.
The student-run symposium recognizes research achievement and provides a venue for undergraduates to communicate their work in a scholarly environment.
Thanks to research led by Cornell AgriTech’s David Gadoury, farmers may no longer have to rely on fungicides to control powdery mildew, a rampant plant fungal disease.
CALS Day took on a festival atmosphere with more than 35 science exhibits, food, animals, tie-dye and music during a celebration of the diversity of the college’s research and people.
Cornell students spent Earth Day outdoors at the Smithsonian’s National Zoo in Washington, D.C., teaching patrons how to mold plastic in a different way – by reduction.
“Interstellar Water,” a new episode of the College of Arts and Sciences “What Makes Us Human?” podcast series, examines the origin of our planet’s water.
Cornell’s Polson Institute for Global Development will host “Reducing Campus Food Waste: Innovations and Ideas,” a lecture and workshop May 2-3 on campus.
A new Cornell study shows that in lakes with muck and sand bottoms, the invasive rusty crayfish has been contributing to its own population decline by destroying the very plant life it needs.