A new study for the first time describes a new apple disease, Paecilomyces rot, caused by a little-studied fungus.
New research from the Boyce Thompson Institute is looking at ways to thwart citrus greening, which robs trees of nutrients and destroys crops.
The course Molecular Diagnostics: from Lab to Viñedo took 20 Cornell students to vineyards in Chile to do research and learn about the culture.
A Cornell project seeks to help maple syrup producers get more sap from less land, decrease its cost and protect sugar maple trees.
A Cornell-funded study looks at communication strategies around the hotly contested issue of oyster restoration in the Hudson-Raritan Estuary.
Seven New York state businesses have been awarded funding to participate in the Cornell Center for Materials Research JumpStart Program, through which they will collaborate with Cornell faculty members to develop and improve their products.
In spite of 2018 being the fifth warmest February in New York state’s recorded history, March has been unseasonably cool, which has stalled the state’s maple syrup production.
While most industrial grain crops are annuals that must be replanted every year, a new perennial grain called Kernza has hit the markets with growing interest from restaurants, bakeries and brewers.
Cornell food scientists have discovered that when mice are fed a high-fat diet and become obese, they lose nearly 25 percent of their tongue’s taste buds – possibly encouraging them to eat more food.