Indoor farming entrepreneurs and experts came to Cornell in early November to learn how to create viable businesses for local vegetables and produce grown indoors.
Chef Justin Paterson removed fear from the recipe books when he taught restaurateurs, extension educators and foodies “Small Scale Charcuterie" in Stocking Hall Nov. 6.
Reducing antibiotic resistance in animals and developing a lubricating formula in joints for people suffering from arthritis are two of seven projects that received Center for Advanced Technology annual grants.
For the first week of 2017’s Conference of the Parties in Bonn, Germany, Nov. 6-17, seven Cornell students met with business and government leaders from around the world.
To understand bumblebee population declines, a Cornell-led team examined environmental stressors. They found a shocker: fungicides.
Cornell food scientist Carmen Moraru testified before Congress about the value of USDA funding for food safety.
Dairy Day, a free event held twice a year by students in the Cornell University Dairy Science Club, is Nov. 3., 5:30-7:30 p.m. in the Livestock Pavilion.
Cornell students are advising small business owners in Africa about how to succeed and thrive in the context of their own economies.
New research has identified genes that control vitamin E content in maize grain, a finding that could lead to improving the nutritional profile of this staple crop.