A Cornell-led project that uses genomic technology to create varieties that are more flavorful and sustainable has been renewed with a $6.5M USDA grant.
In the eHub space in Collegetown each week during the summer, six teams of students stood in the front of the room with slides and pitched their business ideas to peers as part of a summer incubator.
Lynn Wooten joined Cornell July 1 as the David J. Nolan Dean and a professor of management and organizations in the Charles H. Dyson School of Applied Economics and Management. She recently discussed her new role, her sense of connection to Cornell’s mission and her strategic vision for the school.
What do cat carriers, multifaceted keyboards and genetically engineered bacteria have in common? They are all products brought to life during this year's summer hardware program at Rev: Ithaca Startup Works.
InSitu@CHESS, a program begun in 2014 by engineering professor Matt Miller, offers a way for industry and other labs to test materials using the high-energy X-rays of Cornell's synchrotron source.
Agricultural economist Prabhu Pingali says India should fight its population's malnutrition by subsidizing more nutritious foods, like legumes, millets, fruits and vegetables, rather than only staple grains like rice and wheat.
A $500,000 gift from venture capital firm Kairos Ventures will enhance the Cornell Technology Acceleration and Maturation Fund, allowing it to better assist early-stage inventors and start-ups.
A Cornell-led project is helping build a new local grain culture by providing research-backed, farm-to-table information on modern, ancient and heritage wheat varieties.
Soumitra Dutta, dean of the Cornell SC Johnson College of Business, reflects on the accomplishments of the college's first year and goals for next year. Highlights include exceptional fundraising and innovative collaborations.
