Pea aphids – a serious agricultural pest – have the ability to see and avoid a common, aphid-killing bacteria on plant leaves, according to a new Cornell study.
Two alums switched from running a cookie company to building a sustainable culinary seed oil and snack company, thanks to help from the Cornell Food Venture Center.
Deborah Grantham was named director of the Northeastern Integrated Pest Management Center Sept. 16.
Cornell food scientists used virtual reality to show how people’s perception of real food can be altered by their surroundings, according to new research.
Cornell helps students in kindergarten through 12th grade explore science, technology, engineering and math through a variety of innovative programs.
To rapidly detect the presence of E. coli in drinking water, Cornell food scientists now can employ a bacteriophage – a genetically engineered virus – in a test used in hard-to-reach areas around the world.
The Cornell Food Venture Center helped the company Masala Mama bring its four all-natural Indian simmer sauces to market.
Empire Farm Days, the largest outdoor agricultural trade show in the Northeastern U.S., focused on soil health Aug. 7-9 in Seneca Falls, New York.
Everest Seedless, the newest offering from Cornell’s grape breeders, is a big, bold fruit that comes with a towering history.