The new John Wilkinson Family Wine Library in the basement of Stocking Hall holds more than 3,400 bottles of wine inventoried and made searchable by faculty in the Viticulture and Enology Program.
The scent of graham crackers, wine-infused mustard and frozen Greek yogurt permeates the noses of students in Food Science 4000, where Cornell seniors draw on their knowledge to aid New York food businesses.
Plant scientists have discovered a tiny percentage of regulatory DNA that accounts for roughly half of the variation in observable traits found in corn.
Three leaders from the College of Agriculture and Life Sciences will serve on a new commission addressing domestic and global food security challenges and ensuring universal food security by 2050.
A New York state subsidy of 5 cents per school lunch just one day per week for the purchase of local fruits and vegetables would likely boost New York farmers and local economies, a new report finds.
The Cornell Vegetable Program assists farmers in 12 western New York counties by helping them apply Cornell research and expertise to their local vegetable growing operations.
Potato plants boost the chemical defenses in their leaves when Guatemalan tuber moth larvae feed on their tubers, report researchers at the Cornell-affiliated Boyce Thompson Institute.
Agribusiness expert Todd Schmit of the Dyson School has created a toolkit to evaluate the economic benefits of investing in local and regional food systems.
