Last spring, food science major Maddie Parish ’17 and other members of her team in the capstone course Food Science 4000 helped a food producer solve a critical production challenge: Microbial spoilage was occurring soon after packaging of the ready-to-eat sesame product.
Cornell will lead a project to study how controlled-environment agriculture compares to conventional field agriculture, thanks to a three-year, $2.4 million grant from the National Science Foundation.
Cornell Cooperative Extension vegetable specialist Maire Ullrich worked with nonprofit Feeding America to put together a shipment of fruits and vegetables to be trucked to parts of Florida or Texas hit hard by recent hurricanes.
Inventive and innovative medium-size cities have overtaken the federal government as engines of economic growth, according to Syracuse, New York, Mayor Stephanie Miner in a keynote talk at the 2017 Community Development Institute Sept. 28.
A new test developed at Cornell allows accurate, rapid testing for Salmonella, bacteria that represent one of the leading causes of food-borne illness around the world.
On the brisk autumn morning of Wednesday, Oct. 8, 1997, Cornell students, faculty and staff strolling by McGraw Tower noted an unusual sight: a large pumpkin impaled on the spire 173 feet up. The question remains: Whodunit?
